Ginger Pineapple Fried Rice

• 2 cups long grain white rice, uncooked
• 3 tablespoons canola oil or 3 tablespoons other high smoke-point oil
• 3 tablespoons ginger, peeled and finely minced
• 5 scallions, finely chopped (white and pale green parts separated from greens)
• 12 teaspoon kosher salt
• 34 cup fresh pineapple, diced (labeled "extra sweet")
• 1 teaspoon sesame oil

1. Rinse rice in several changes of cold water in a large bowl until water runs clear.
2. Drain in a colander.
3. Place rice in a 4-quart heavy saucepan, then add water (amount according to the instructions on the package) and bring to a boil.
4. Reduce heat to low and cook, covered, again according to the package instructions, usually 15-20 minutes.
5. Remove from heat and let stand, covered and undisturbed, 5 minutes.
6. Fluff rice with a fork and let cool to almost room temperature.
7. Chill, covered with plastic wrap, at least 4 hours.
8. Heat a large (12-inch or more) heavy skillet over medium-high heat.
9. Add 1 Tbsp of the oil to coat the bottom of the pan.
10. When oil just begins to smoke, stir-fry ginger, white and pale green parts of scallions, and salt until fragrant, about 1 minute.
11. Add the remaining 2 Tbsp oil to the pan.
12. Crumble rice into the pan and stir-fry until lightly browned, 10 to 12 minutes.
13. Remove from heat, then add scallion greens, pineapple, and sesame oil, tossing to combine.
14. Season with salt.

long grain white rice, canola oil, ginger, scallions, kosher salt, fresh pineapple, sesame oil

Taken from www.food.com/recipe/ginger-pineapple-fried-rice-233551 (may not work)