Pineapple Fried Rice 201112063 Kim Dong Won ( K )

Ingredients

1 ripe pineapple, for serving rice (optional)

4 cups cooked longgrain rice, such as jasmine, chilled

3 tablespoons vegetable oil

1 small onion, finely diced

5 cloves garlic, chopped

1 tablespoon grated fresh ginger

1 cup blanched, sliced Chinese long beans

1/2 cup seeded, diced tomatoes

1 cup finely chopped fresh pineapple

3 tablespoons Thai fish sauce

1 teaspoon sugar

3 green onions, thinly sliced diagonally

Method

If serving rice in fresh pineapple, halve the pineapple lengthwise,

leaving the leafy top intact and cutting through it.

Hollow out each half, reserving 1 cup of the fruit for the rice and extra for garnishing.

 Save remaining pineapple for another use. Make a small slice on the outside of each half to create a flat base to hold the pineapple steady.

Set aside.

Crumble the cold rice between your fingers to separate the grains, and set aside.

Heat 2 tablespoons of the oil in a wok or large skillet, swirling to coat the pan.

 Add the onion and toss until soft, 3 to 5 minutes.

 Add the garlic and toss until fragrant and soft, about 1 to 2 minutes.

Add the ginger and toss for another minute.

Add the remaining tablespoon of oil, then add the rice.

 Fry for 2 to 3 minutes over high heat, then add the beans, tomatoes, and

pineapple, and fry 2 to 3 minutes more. Add the fish sauce and sugar, and toss until

 ingredients are well combined and rice is heated thoroughly, about 5 minutes.

 Add the green onions and toss to combine. Remove from the heat and transfer to a serving platter,

 or if using fresh pineapple, fill each half of prepared pineapple

with warm rice and garnish with extra chunks of pineapple.