Chicken Pineapple rice

ingredients:

2 1/2 cups long-grain white rice or Basmati
1 cup cooked shredded chicken
3 1/3 cups water
1/4 cup vegetable oil
3 tablespoons finely grated peeled fresh ginger
5 scallions (white and pale green parts separated from greens), finely chopped
1 red bell pepper , diced into cubes
1 tablespoon soy sauce
1/2 chilli sauce
1 1/2 teaspoon salt
3/4 cup diced (1/4 inch) cored peeled fresh pineapple
1 teaspoon Asian sesame oil
1/2 teaspoon MSG (optional)

preparation

Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a colander.

Transfer rice to a 4-quart heavy saucepan, then add water (3 1/3 cups) and bring to a boil. Reduce heat to low and cook, covered, until steam holes appear on surface and water is absorbed, about 13 minutes. Remove from heat and let stand, tightly covered and undisturbed, 5 minutes. Fluff rice with a fork and spread in a large shallow baking pan to cool quickly, about 45 minutes. Chill, covered with plastic wrap, at least 4 hours.

Heat a wok or heavy skillet over moderate heat .Pour oil around side of wok, then tilt wok to swirl oil, coating side. When oil just begins to smoke, stir-fry ginger, white and pale green parts of scallions, and salt until fragrant, about 1 minute. Add chicken and MSG .Add both soy sauce and chilli sauce and stir fry for a minut. Crumble rice into wok and stir-fry until lightly browned, 10 to 12 minutes. Remove from heat, then add scallion greens, Red bell pepper, pineapple, and sesame oil, tossing to combine. Season with salt and pepper.

Tips:

• Trick to Chinese cooking in chopping all the ingredients ahead and making an assembly ready.
• Plain rice can be chilled up to 1 day. If you make it fresh, wash it with running cold water after cooking in a colander and then spread evenly on a tray.