| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Thai | Thailand | 4 | Servings |
INGREDIENTS
| 2 | tb | Oil |
| 1 | Clove garlic, finely chopped | |
| 1 | Onion, thinly sliced | |
| 3 | c | Cooked rice |
| 1 | cn | (6 0z.)sliced water chestnuts |
| 1 | Tomato, quartered | |
| 1 | tb | Tomato sauce |
| 1/3 | c | Pineapple chunks (optional) |
| 1/3 | c | Shredded carrots (optional) |
| 1/2 | ts | Salt |
| 1 | Cucumber, thinly sliced | |
| Chinese parsley, cut into 2 inch lengths |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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