Pineapple Fried Rice

We serve this tropical rice dish with pineapple marinated pork chops. It always a hit with both kids and adults.

If you can tolerate black beans, add some to make this side dish a main meal.

1 cup long grain rice
1 carrot shredded
2 cups water
1/4 tsp ground dried ginger
1 small can pineapple juice
1/2 tsp salt plus more for finishing
2 TB olive oil
1-2 cloves garlic, crushed
2 tsp fresh ginger, sliced
2 green onions. chopped
1/2 large red bell pepper, diced small
1/2 fresh pineapple, diced small
fresh ground pepper

Bring 2 cups water to a boil in a lidded pot. Add carrot, rice, ground ginger and 1/2 tsp salt. Put a lid on the pot so it is just off center, and a little bit of steam can escape. , Turn the heat down to low and simmer for about 20 minutes, or until the water has absorbed. Put the lid on the pot tightly and let is sit for 5 minutes.
Use a fork to spread the rice out on a cookie sheet. Put the sheet in the refrigerator to cool. Heat the oil to a large skillet over medium high heat. Add the garlic and ginger and sauté until the the garlic begins to turn golden. Add the green onion and red pepper. Sauté for 2 minutes. Add the rice and the pineapple, and stir to coat using a large fork or spoon. Warm through and serve.