| 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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