Ginger Pineapple Rice

Ginger and pineapple rice is a Hawaiian dish for both mood and cooking method. All the ingredients are fried in a red-hot wok, and at the end they are seasoned with sesame oil. You can eat such rice as a separate dish, or you can add it as a side dish to meat - pineapple acids help break down fats. Keep in mind that the rice turns out to be slightly mushy here, and if you want a crumbly texture, just add less water.

Ingredients

• Long grain rice
• 11/2 cups
• Vegetable oil
• 1/2 cup
• Green onions
• 5 stems
• Coarse salt
• 11/2 tablespoon
• Fresh ginger
• 40 g
• A pineapple
• 200 g
• Sesame oil
• 1 teaspoon

Directions

1. Rinse the rice and dry in a colander. Transfer to a large saucepan, pour three and a half glasses of water and bring to a boil. Extinguish the heat until low and cook, covered, for about thirteen minutes. Remove from heat and leave for five minutes. Then beat with a fork, put on a baking sheet, cool for forty-five minutes. Tighten the baking sheet with cling film and refrigerate for four hours.
2. Cut the pineapple into 1 cm cubes.
3. Heat a wok well over medium heat. Add oil by pouring it around the wok wall. Toss in the grated ginger and chopped white parts of the green onion stalks, stir-fry for a minute, stirring occasionally.
4. Picture
5. Add rice and fry for ten to twelve minutes until golden brown. Remove from heat. Add remaining chopped onion and pineapple and season with sesame oil.