Yield: 4 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Oil |
1 each | Clove garlic, finely chopped |
1 each | Onion, thinly sliced |
3 cups | Cooked rice |
1 can | (6 0z.)sliced water chestnuts |
1 each | Tomato, quartered |
1 tablespoon | Tomato sauce |
⅓ cup | Pineapple chunks (optional) |
⅓ cup | Shredded carrots (optional) |
½ teaspoon | Salt |
1 each | Cucumber, thinly sliced |
\N \N | Chinese parsley, cut into 2 inch lengths |
GARNISH: GREEN ONIONS, CHOPP
In a wok heat oil on medium heat and cook garlic until light brown.
Add onion and stir fry for 1 minute. Stir in rice, water chestnuts, tomato, tomato sauce, pineapple, carrots, and salt; mix well and stir fry for 3 minutes. Serve with sliced cucumber. Garnish with green onions and Chinese parsley. Makes 4 servings. WATER CHESTNUT FRIED RICE