Water chestnut fried rice
4 Servings
Ingredients
| Quantity | 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 |
| Chinese parsley, cut into 2 inch lengths | ||
Directions
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