Ingredients:
3 (sliced) Onions - Green
3 Tablespoons Fish Sauce
1/2 Cup (diced, seeded) Tomatoes
1 Tablespoon (fresh, grated) Ginger
1 (diced) Onions 3 Tablespoons Vegetable Oil
4 Cups (cooked, chilled) Rice - Jasmine
1 Teaspoon Sugar - White
1 Cup (chopped) Pineapple
1 Cup (blanched) Beans - Green
5 Cloves (chopped) Garlic
1 (ripe, for serving, optional) Pineapple
Cooking Directions:
1. Cook rice according to instructions and set aside to cool.
2. If serving rice in fresh pineapple (optional), halve the pineapple lengthwise, leaving the leafy top intact and cutting through it. Hollow out each half, reserving 1 cup of the fruit for the rice and extra for garnishing. Save remaining pineapple for another use. Make a small slice on the outside of each half to create a flat base to hold the pineapple steady. Set aside.
3. Crumble the cold rice between your fingers to separate the grains, and set aside.
4. Heat 2 tablespoons of the oil in a wok or large skillet, swirling to coat the pan. Add the onion and toss until soft, 3 to 5 minutes. Add the garlic and toss until fragrant and soft, about 1 to 2 minutes. Add the ginger and toss for another minute.
5. Add the remaining tablespoon of oil, then add the rice. Fry for 2 to 3 minutes over high heat, then add the beans, tomatoes, and pineapple, and fry 2 to 3 minutes more. Add the fish sauce and sugar, and toss until ingredients are well combined and rice is heated thoroughly, about 5 minutes. Add the green onions and toss to combine.
6. Remove from the heat and transfer to a serving platter, or if using fresh pineapple, fill each half of prepared pineapple with warm rice and garnish with extra chunks of pineapple.
