Ginger Pineapple Fried Rice

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 29 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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This ginger pineapple fried rice is a vibrant vegan dish that perfectly balances zingy aromatics with the natural sweetness of tropical fruit. By using fresh ginger and juicy, 'extra sweet' pineapple, you create a complex flavour profile that feels far more sophisticated than your average takeaway. The key to the distinct, fluffy texture lies in chilling the rice beforehand, ensuring the grains stay separate and take on a beautiful golden colour during the stir-frying process.

Ideal as a light lunch or a satisfying main course, this plant-based recipe is both refreshing and comforting. The combination of toasted sesame oil and pungent spring onions provides a savoury depth that complements the bright fruit notes. Serve it exactly as it is for a clean, fragrant meal, or pair it with some crispy tofu for extra protein. It is a fantastic way to elevate simple store-cupboard staples into something truly special.

Ingredients for Ginger Pineapple Fried Rice

600ml long-grain white rice
800ml water
60ml peanut or vegetable oil
3 tablespoons finely grated (with a rasp) peeled fresh ginger
5 spring onions (white and pale green parts separated from greens), finely chopped
1 1/2 चम्मच कोषेर नमक
110g diced (1/4 inch) cored peeled fresh pineapple (labeled "extra sweet")
1 teaspoon Asian sesame oil

How to make Ginger Pineapple Fried Rice

Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a colander.

Transfer rice to a 4-quart heavy saucepan, then add water (800ml ) and bring to a boil. Reduce heat to low and cook, covered, until steam holes appear on surface and water is absorbed, about 13 minutes. Remove from heat and let stand, tightly covered and undisturbed, 5 minutes. Fluff rice with a fork and spread in a large shallow baking pan to cool quickly, about 45 minutes. Chill, covered with plastic wrap, at least 4 hours.

Heat a wok or 12-inch heavy skillet over moderate heat until a drop of water vaporizes instantly. Pour oil around side of wok, then tilt wok to swirl oil, coating side. When oil just begins to smoke, stir-fry ginger, white and pale green parts of spring onions, and salt until fragrant, about 1 minute. Crumble rice into wok and stir-fry until lightly browned, 10 to 12 minutes. Remove from heat, then add spring onion greens, pineapple, and sesame oil, tossing to combine. Season with salt.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.