Fried rice is the perfect go-to meal when you want a quick yet satisfying dinner. Our fried rice dinners are usually the same–rice with egg, onion, soy sauce and maybe some pork or chicken. It’s boring but it always hits the spot when you’re feeling less than imaginative.
I found a recipe for Ginger Pineapple Fried Rice on Epicurious from a 2006 issue of Gourmet. I made some modifications to the recipe which included adding some soy sauce and pork because, in my opinion, rice can never be a meal without some meat!
My ginger went bad on me so we improvised and added some ginger beer instead. I’m not sure it worked but we gave it our best shot working with what we had! The pineapple was such a great addition to the dish. Just those little notes of sweetness worked perfectly off the pork and soy sauce to create a wonderfully balanced taste.
There’s so many different modifications you can do to this. Next time, I think I’ll add some shrimp and cilantro!
Recipe adapted from Gourmet
- 2 1/2 cups long-grain white rice
- Pork chops cut into small pieces
- 3 1/3 cups water
- 1/4 cup peanut or vegetable oil
- 3 tablespoons finely grated (with a rasp) peeled fresh ginger
- 5 scallions (white and pale green parts separated from greens), finely chopped
- 1 1/2 teaspoons kosher salt
- 3/4 cup diced (1/4 inch) cored peeled fresh pineapple (labeled “extra sweet”)
- A few tablespoons of soy sauce as per your taste
- 1 teaspoon Asian sesame oil
Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a colander.
Transfer rice to a 4-quart heavy saucepan, then add water (3 1/3 cups) and bring to a boil. Reduce heat to low and cook, covered, until steam holes appear on surface and water is absorbed, about 13 minutes. Remove from heat and let stand, tightly covered and undisturbed, 5 minutes. Fluff rice with a fork and spread in a large shallow baking pan to cool quickly, about 45 minutes. Chill, covered with plastic wrap, at least 4 hours.
Heat a wok or 12-inch heavy skillet over moderate heat until a drop of water vaporizes instantly. Pour oil around side of wok, then tilt wok to swirl oil, coating side. When oil just begins to smoke, stir-fry ginger, white and pale green parts of scallions, and salt until fragrant, about 1 minute. Add in pork and cook until browned. Crumble rice into wok and add soy sauce. Stir-fry until lightly browned, 10 to 12 minutes. Remove from heat, then add scallion greens, pineapple, and sesame oil, tossing to combine. Season with salt.