Info
- Course: Main Course, Side Dish
- Skill Level: Easy
- Cost: Moderate
- Favorited: 18 Times
Can be made ahead of time.
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Pineapple Rice
Cookbook
Fried rice, with chicken, pork, or vegetables, is still a favorite of Chinese take-out food fans. This is a fruity, lighter version: steamed rice all dressed up with pineapple and a delicate flurry of vegetables and smoky ham.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 2 cups long-grain rice
- 8 ounces (in 1 piece) Virginia or Black Forest ham
- 1 can (20 ounces) crushed pineapple, drained, juices reserved
- 3 scallions, including 3 inches green, thinly sliced on the diagonal
- 1 carrot, peeled and cut into tiny dice
- 2 tablespoons soy sauce
- ½ cup frozen peas, thawed
- 2 tablespoons snipped fresh chives
- Salt and freshly ground black pepper; to taste
Directions
1. Combine 4 cups water with the olive oil and salt in a saucepan and bring to a boil over high heat. Add the rice, stir, reduce the heat to medium, and cover the pan. Cook until all the liquid has been absorbed, 20 minutes.
2. Meanwhile, cut the ham into ¼-inch dice.
3. Fluff the rice with a fork. Add the pineapple and toss to combine. Then add the ham, scallions, carrot, soy sauce, and 2 tablespoons of the reserved pineapple juice and transfer it to a serving bowl.
4. Shortly before serving, add the peas and the chives and season with salt and pepper. Serve immediately.
Notes
If you make the rice ahead and want to reheat it, do not add the peas and chives. Place the rice in a microwave-safe container, cover with a paper towel, and reheat on high power for 3 to 4 minutes. Then stir in the peas and chives, taste for seasoning, and serve.
© 2003 Sheila Lukins
Note from Cookstr's Editors
Nutritional information is based on 6 servings, and includes 1/8 teaspoon of added salt per serving.
Nutritional Information
Nutrients per serving
363 kcal
5 % daily value
24 % daily value
3 % daily value
339 mg
40 mg
13 g
14 g
2 g
69 g
8 mg
1366 mg
1 g
4 g
20 % daily value
