The next time you make rice as a side dish to your dinner, I encourage you to make extra. 3 C worth of extra rice to be exact. Or just make this dish from scratch, just plan for extra time to cook the rice. For 3 cups of cooked rice, you’ll need approximately 1 cup of uncooked rice (and two cups of liquid).

Today’s Stir Fry Day Friday is a perfect side dish to accompany fish or chicken. I served it alongside my Brown Sugar Honey Mustard Glazed Salmon.

This fried rice isn’t your typical Chinese take out or Hibachi staple. This rice gets a kick from the ginger and a tropical sweetness from the fresh pineapple.

Pineapple Fried Rice

Ingredients:

• 2 tbsp canola oil
• 1 1/2 tsp grated ginger
• 2 cloves garlic, minced
• 1 small onion, diced
• 3 scallions, chopped
• 1 carrot, diced
• 1/2 bell pepper, diced
• 1/4 C peas
• 1 1/4 C pineapple, cubed
• 3 C cooked rice
• 2 1/2 tbsp soy sauce
• 1/2 tsp white pepper

Steps:

1. In a wok or large skillet heat oil over medium-high heat. Stir fry the ginger and garlic until fragrant, 30 seconds. Add in the onions and white parts of the scallions. Cook until tender.
2. Add the carrots, bell pepper, and peas. Cook for 2 minutes. Add the pineapple and cook another minute. Add the rice, soy sauce, and white pepper. Reduce heat to medium and cook two minutes. Add additional salt if desired. Garnish with green parts of the scallions.

*This recipe is adapted from Manali at http://www.cookwithmanali.com/pineapple-fried-rice/*