Pineapple Rice

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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

  1. 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
  2. Heat a wok over a high heat until it is hot. Add the oil, and when it is very hot a