Ginger And Egg Fried Rice

Recipe Ingredients

3 cups	480g / 16oz	Cold cooked long-grain rice - grains separated
2 tablespoons	30ml	Vegetable oil
2 tablespoons	30ml	Grated ginger
2 tablespoons	30ml	Minced crystallized ginger - (optional)
1		Egg - lightly beaten
1/4 cup	59ml	Fresh or canned pineapple
2 tablespoons	30ml	Chicken stock
		= (or canned chicken broth)
1 teaspoon	5ml	Sesame oil
3/4 teaspoon	3.8ml	Salt

Recipe Instructions

Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the grated ginger and cook until fragrant, about 20 seconds. Add the eggs and cook until lightly scrambled.

Add rice and crystallized ginger and stir-fry until the rice is heated through, about 1 to 1 1/2 minutes. Add the pineapple, stock, sesame oil and salt. Mix well and cook for 2 minutes to heat through. Mound the rice onto a warm serving platter and serve immediately.

This recipe yields 4 servings.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: The In Places) - - from the TV FOOD NETWORK CANADA

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