Name: Pineapple Rice
Prep time: 2 h
Cook time: 10 min
Total time: 2 h 10 min
Yield: Serves 4 as a side Dish
Cuisine: Chinese
Ingredients: 2 tablespoons groundnut (peanut) oil; long-grain white rice, measured to the 400 ml (14 fl oz) level in a measuring jug and cooked according to the method given for Steamed Rice; 3 tablespoons finely chopped spring onions; 225g (8 oz) fresh or tinned pineapple, chopped; salt and freshly ground black pepper, to taste; 175g (6 oz) minced beef or pork; 2 tablespoons coarsely chopped garlic; 2 teaspoons finely chopped ginger

Preparation info

Serves
4
as a side Dish

Difficulty
Easy
Ready in
2 hr 30

Appears in

Ken Hom's Quick Wok

By Ken Hom

Published 2002

About

The rice in this recipe needs to be pre-cooked because otherwise it will not stir-fry properly. Hot rice, when it hits a hot wok, tends to absorb all the oil and ‘melts’ into sticky lumps. Once it has cooled, however, the starch can ‘settle’, which prevents sticking. This dish is equally good served cold.

Ingredients

long-grain white rice, measured to the 400 ml (14 fl oz) level in a measuring jug and cooked according to the method given for Steamed Rice

Method

First cook your rice at least 2 hours ahead or the night before. Allow it to cool thoroughly by spreading it on a baking sheet. When it is cool, cover and refrigerate. When the rice is completely cold, proceed with the rest of the recipe. P
Heat a wok over a high heat until it is hot. Add the oil, and when it is very hot a