Rice with ginger and pineapple

Rice with ginger and pineapple

Ingredients

• Basmati rice 2 glasses
• Grape seed oil 3 tablespoons
• Grated ginger 3 tablespoons
• Coarse salt 1/2 teaspoon
• Green onions with onion 5 items
• A pineapple 120 g
• Dark sesame oil 1 teaspoon

Directions

1. Rinse the rice well under cold running water and transfer to a saucepan. Fill with water so that it covers the rice by 2 fingers. Bring to a boil, reduce heat, cover and cook for 15-20 minutes until tender. Remove from heat and leave with the lid closed for 5 minutes, then stir with a fork and refrigerate.
2. Heat 1 tablespoon oil well in a skillet over medium-high heat until hazy. Add ginger, finely chopped green onions (only the white and light green parts, leave the green ones) and salt. Fry for a minute.
3. Add the remaining oil and place the rice. Fry until golden brown, stirring occasionally, 10-12 minutes.
4. Remove from heat and add remaining green onions, finely chopped pineapple and sesame oil. Stir and salt to taste.