CONFETTI FRIED RICE

Confetti Fried Rice image

Can't wait to try this delicious-sounding recipe. Try this wonderful recipe with your next stir-fry or just by itself! Recipe is from my Kenny Roger's cookbook. (Prep time does not include cooking time for rice).

Provided by DailyInspiration

Categories Ham

Time 40m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

vegetable oil (or your choice of oil, coconut oil sounds wonderful to me)
2 eggs, beaten
2 large garlic cloves (pressed or minced)
2 tablespoons gingerroot, minced
6 cups rice (unsalted, cooked)
1 (8 ounce) can water chestnuts, sliced (drained)
1 cup ham, julienned
1 cup carrot, shredded
1 cup frozen peas, thawed
1 cup green onion, chopped
1/3 cup soy sauce

Steps:

Heat 2 tablespoons oil in a 12-inch skillet. Add eggs. Tilt skillet so eggs form about a 6-inch pancake. Cook until set spooning oil over eggs where necessary to set edges. Remove from skillet with a spatula. Cool; cut into strips.
Add 3 tablespoons oil to skillet. Saute garlic and ginger. Add rice; stir fry, lifting from from the bottom until grains separate. Add water chestnuts, ham, carrots, peas, green onion and soy sauce. Continue to lift from bottom while stir-frying. Remove from heat. Stir in egg strips.

*** Explore more Confetti Fried Rice Recipes »

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