Instructions: Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the grated ginger and cook until fragrant, about 20 seconds. Add the eggs and cook until lightly scrambled.

Add rice and crystallized ginger and stir-fry until the rice is heated through, about 1 to 1 1/2 minutes. Add the pineapple, stock, sesame oil and salt. Mix well and cook for 2 minutes to heat through. Mound the rice onto a warm serving platter and serve immediately.

This recipe yields 4 servings.

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