Confetti Fried Rice Recipe
Ingredients
1 can (20 ounces) Pineapple Chunks
3 1/2 teaspoons vegetable oil
1 egg, beaten
1 carrot, shredded
1 clove garlic, pressed
4 cups cooked rice
1 can (8 ounces) water chestnuts, chopped
4 ounces cooked ham, julienne-cut
1/2 cup frozen peas, thawed
1/3 cup chopped green onions
1/4 cup soy sauce
1/4 teaspoon ground ginger
Directions
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.
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.
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