Steamed ginger pineapple rice, a perfect use for leftover rice, makes a delicious side dish for shrimp, pork, or chicken. The aroma makes your mouth water and it's amazing how such a simple dish is packed with loads of flavour. Best of all with Christmas in the air, you can throw in any of the remnants from numerous dinners and leftover meals to make a delectable, satisfying dish. Serve plain or with grilled chicken and a curd salad.
2 cups left over rice; 1 large onion sliced fine; 2 inch piece of ginger, minced; 1/2 inch galangal ( Malaysian aromatic ginger), minced; a few spring onions, cut very fine; 1 cup pineapple cubes, completely drained; salt to taste; 2 tbsp olive oil.
Saute onions and gingers till nice smell arises. Add the rice and stir fry gently till dry. Gently stir in the pineapple cubes and mix well, keeping a few for garnishing. Add the spring onions and salt. Give it a quick toss and serve piping hot. Can easily make from scratch for a large party in which case, cook the rice overnight and dry on a flat tray in the refrigerator. Next day follow the above instructions and voila, you have a piece de resistance for your guests!