Confetti Fried Rice

1 20oz. can Dole® Pineapple Chunks in Juice
3½ tsp. oil
1 egg, beaten
1 carrot, shredded
1 garlic, minced
4 cups cooked rice
1 8oz. can water chestnuts, chopped
4oz. cooked ham, julienne-cut
½ cup frozen peas, thawed
1/3 cup chopped green onions
¼ cup soy sauce
¼ tsp. ginger

Drain pineapple. Heat ½ tsp oil in wok or large skillet over low heat. Add egg
and swirl around bottom of work until egg sets in 6” pancake. Remove
and cool. Cut into 1/8” strips.

Heat remaining oil in wok over high heat. Stir-fry carrot and garlic about 1 minute
or until tender. Add rice, stirring until grains separate. Reduce heat
lightly. Stir in pineapple, chestnuts, ham, peas, onions, soy sauce and
ginger, increase heat and heat through. Gently stir in egg strips.

Makes 6 servings