Source: nlb
2 T vegetable oil
1 clove garlic, minced
1 t fresh ginger, finely chopped
1/8 to 1/4 t crushed red pepper flakes
3 c. cooked rice, cold
1/4 c soy sauce
8 oz. can crushed pineapple in syrup, drained
1/4 c green onions, thinly sliced (white and green)
In a large nonstick skillet, heat oil over med.-low heat until hot. Add garlic, ginger and red pepper; cook and stir 2 minutes
Increase heat to med-high. Add rice and soy sauce; cook 2 minutes, stirring frequently.
Add pineapple, tossing to combine; heat through. Sprinkle with green onions before serving.
My notes: I used 8 oz. of chunked pineapple, not crushed, and I left in about half of the juice in the can when I added it. I also added 1 t. sesame oil to the soy sauce because whenever I cook with sesame oil my kids come sniffing into the kitchen to see what's up. Thanks nlb!
2 T vegetable oil
1 clove garlic, minced
1 t fresh ginger, finely chopped
1/8 to 1/4 t crushed red pepper flakes
3 c. cooked rice, cold
1/4 c soy sauce
8 oz. can crushed pineapple in syrup, drained
1/4 c green onions, thinly sliced (white and green)
In a large nonstick skillet, heat oil over med.-low heat until hot. Add garlic, ginger and red pepper; cook and stir 2 minutes
Increase heat to med-high. Add rice and soy sauce; cook 2 minutes, stirring frequently.
Add pineapple, tossing to combine; heat through. Sprinkle with green onions before serving.
My notes: I used 8 oz. of chunked pineapple, not crushed, and I left in about half of the juice in the can when I added it. I also added 1 t. sesame oil to the soy sauce because whenever I cook with sesame oil my kids come sniffing into the kitchen to see what's up. Thanks nlb!
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