This recipe appears in:This Week in Recipes
Somewhere along my grilling itinerary the pineapple dessert got lost. The plan was to make a simple grilled pineapple, which I hoped would get nicely caramelized, but the fruit never made it on the grill. It wasn't until the next day that I noticed I had a leftover pineapple problem and would have to find another option. Although we tried eating some of the pineapple as is, we were still left with nearly half of it. That's when I remembered a post on Elise's Simply Recipes that used pineapple in a fried rice.
The ease of this dish is greatly enhanced if you have some leftover rice in the fridge—otherwise you have to make a batch and let it cool before starting. I don't usually think of making fried rice unless I have a big container of rice ready to go. Surprisingly, the pineapple is never even cooked—it's just thrown in at the end, making this dish much lighter than most fried rice dishes I've had.
About the author: Nick Kindelsperger is a co-founder of The Paupered Chef, a blog dedicated to saving time and money while enjoying food in every way possible. He sells wine for a living and lives in Columbus, Ohio.
- 1 cup Basmati rice, cooked and cooled
- 1 1/2 tablespoons canola oil
- 1 1/2 tablespoons ginger, minced
- 3 scallions, chopped
- 6 tablespoons pineapple, chopped
- 1/2 teaspoon sesame oil
Pour the oil into a large skillet over medium-high heat. When it begins to smoke, add the ginger and the white parts of the scallions. Cook for 1 minute, stirring constantly, until very fragrant.
Add the cooked rice to the pan. Stir, and then cook for 10-12 minutes, or until slightly browned.
Remove the rice, ginger, and scallion to a large bowl. Add the pineapple, green parts of the scallions, and sesame oil. Stir until combined and season with salt.