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1 Rinse Rice In Several Changes Of Cold Water In A Large Bowl Until Water Runs Clear. Drain In A Colander. Place Rice In A 4-Quart Heavy Saucepan, Then Add Water (Amount According To The Instructions On The Package) And Bring To A Boil. Reduce Heat To Low And Cook, Covered, Again According To The Package Instructions, Usually 15-20 Minutes. Remove From Heat And Let Stand, Covered And Undisturbed, 5 Minutes. Fluff Rice With A Fork And Let Cool To Almost Room Temperature. Chill, Covered With Plastic Wrap, At Least 4 Hours. 2 Heat A Large (12-Inch Or More) Heavy Skillet Over Medium-High Heat. Add 1 Tbsp Of The Oil To Coat The Bottom Of The Pan. When Oil Just Begins To Smoke, Stir-Fry Ginger, White And Pale Green Parts Of Scallions, And Salt Until Fragrant, About 1 Minute. Add The Remaining 2 Tbsp Oil To The Pan. Crumble Rice Into The Pan And Stir-Fry Until Lightly Browned, 10 To 12 Minutes. Remove From Heat, Then Add Scallion Greens, Pineapple, And Sesame Oil, Tossing To Combine. Season With Salt.
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