To support the Theme of Summer Kung-Fu-Kitchen-Panda and I suggest this light, tropicaly-refeshing, side dish.
We used something worse than Minute Rice, gasp, it was open the bag and there’s ‘edible’ rice stuff. (And this was still a good dish) Because we were hungry, because I live across the street from Safe-way and because it was really bedtime when we decided we should start making dinner…so we took the quick way-It’s ok, go ahead and judge me. Normally I just a long or medium gain rice and will make the rice ahead of time. I have also found that you can make and freeze the rice a month beofre you wish to use it. Just pop it in the micro to defrost while you are prepping the veggies and such, the rice should be ready to use when you are ready for it. Also, I find that cold rice works better-go figure.
6 cups white rice, cooked
1/4 cup peanut or vegetable oil
¼ cup ginger, grated
½ cup red onion minced
½ -1 Jalapeno, minced
4 scallions finely chopped, white and pale green parts separated from greens),
1 1/2 teaspoons kosher salt
1 14oz can crushed pineapple
1 teaspoon Asian sesame oil
Cilantro to garnish
In a large pan, or wok, heat the vegetable oil over a medium high heat
Add the white parts of the scallions, the ginger, red onion and the jalapeno
Sauté for 3 minutes, or until the mixtures become soft and fragrant
Add the pineapple, salt and sesame oil
Cooke together for 3 more minutes
Add the rice to the pan and mix well, until the rice is coated with the oil and the rice has become slightly toasted
Remove the pot from the heat and mix the green parts of the scallions in with the rice
*optional: add chopped cilantro when you all the green part of the scallions or sprinkle on top for a little extra flavor.