Confetti Fried Rice Recipe
Ingredients
| Pineapple chunks | 1 Can (10oz) | |
| Vegetable oil | 3 1/2 Teaspoon | |
| Egg | 1 , beaten | |
| Carrot | 1 , shredded | |
| Garlic | 1 Clove (5gm), pressed | |
| Cooked rice | 4 Cup (16 tbs) | |
| Water chestnuts | 1 Can (10oz), chopped | |
| 4 ounces cooked ham, julienne-cut | ||
| Frozen peas | 1/2 Cup (16 tbs), thawed | |
| 1/3 cup chopped green onions | ||
| Soy sauce | 1/4 Cup (16 tbs) | |
| Ground ginger | 1/4 Teaspoon | |
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.
Chef
