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Ingredients
- 3 c. cool cooked long-grain rice grains separated
- 2 Tbsp. vegetable oil
- 2 Tbsp. grated ginger
- 2 Tbsp. chopped crystallized ginger (optional)
- 1 x egg lightly beaten
- 1/4 c. fresh or possibly canned pineapple
- 2 Tbsp. chicken stock (or possibly canned chicken broth)
- 1 tsp sesame oil
- 3/4 tsp salt
Directions
- Heat a wok over high heat till warm. Add in the oil and swirl to coat the sides. Add in the grated ginger and cook till fragrant, about 20 seconds. Add in the Large eggs and cook till lightly scrambled.
- Add in rice and crystallized ginger and stir-fry till the rice is heated through, about 1 to 1 1/2 min. Add in the pineapple, stock, sesame oil and salt. Mix well and cook for 2 min to heat through. Mound the rice onto a hot serving platter and serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 4 servings | |
| Calories 255 | |
| Calories from Fat 84 | 33% |
| Total Fat 9.55g | 12% |
| Saturated Fat 1.16g | 5% |
| Trans Fat 0.18g | |
| Cholesterol 47mg | 16% |
| Sodium 466mg | 19% |
| Potassium 116mg | 3% |
| Total Carbs 36.59g | 10% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.8g | 1% |
| Protein 4.97g | 8% |
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