Confetti Fried Rice
|Canned pineapple chunks||20 Ounce (1 Can)|
|Vegetable oil||3 1⁄2 Teaspoon|
|Egg||1 , beaten|
|Carrot||1 , shredded|
|Garlic||1 Clove (5 gm), pressed|
|Cooked rice||4 Cup (64 tbs)|
|Canned water chestnuts||8 Ounce, chopped (1 Can)|
|Cooked ham||4 Ounce, julienne-cut|
|Frozen peas||1⁄2 Cup (8 tbs), thawed|
|Chopped green onions||1⁄3 Cup (5.33 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Ground ginger||1⁄4 Teaspoon|
Heat 1/2 teaspoon oil in wok or large skillet over low heat.
Add egg and swirl around bottom of wok until egg sets in 6-inch pancake.
Remove and cool.
Cut into 1/8 inch strips.
Heat remaining 3 teaspoons oil in wok over high heat.
Stir-fry carrot and garlic about 1 minute or until tender.
Add rice, stirring until grains separate.
Reduce heat slightly.
Stir in pineapple, water chestnuts, ham, peas, onions, soy sauce and ginger; increase heat and heat through.
Gently stir in egg strips.