Confetti Fried Rice

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 12
• 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

Recipe

• 1 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.
• 2 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.