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Confetti Fried Rice

American.foodie's picture
  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

Drain pineapple.
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.

Recipe Summary

Main Dish

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