Happy Monday! I have always had a love affair with Chinese food. Fried rice is just soooo good! The delicious sweet and savory combination of pineapple, carrots, peas, and green onion, quickly wok-fried with rice will be a family favorite. It is so easy to make and a perfect partner to my Orange Chicken. (Recipe to follow tomorrow).
1 cup uncooked white rice
2 cups water
2 tablespoons sesame oil
1 small white onion, diced
1/2 cup peas and carrots; frozen works well
1 (8 ounce) can pineapple chunks, drained
1 tablespoon white sugar
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger powder
1/4 cup soy sauce
3 green onions, thinly sliced including tops
Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Spread cooked rice out on a rimmed baking sheet and refrigerate until cooled, about 20 minutes.
Heat sesame oil in a large skillet or wok over medium-high heat. Cook and stir the green onions, peas and carrots in the hot oil until onions have softened, about 2 minutes. Stir the pineapple chunks into the wok; cook until pineapple begins to darken, about 2 minutes.
Mix the cooled rice, sugar, salt, white pepper, ginger and garlic powder into the wok; stir constantly to keep from sticking. Cook until heated through, about 3 minutes. Sprinkle the rice with the soy sauce, and stir to combine. Sprinkle with green onion. Serve warm.