Oriental Fried Rice

[Guest guest]

Oriental Fried Rice

 

4 TB peanut oil, divided

1 egg, lightly beaten

1/4 cup sliced almonds

2 TB green onions, thinly sliced

1 clove garlic, minced

3 cups cooked Minute® white rice, chilled

1 can (8 oz.) French (baby) peas, drained

1 can (8 oz.) sliced water chestnuts, drained

1 jar (2 oz.) sliced pimientos, drained

3 TB soy sauce

1/2 tsp. sugar

 

Heat 1 tablespoon of the oil in large skillet or wok. Add egg; stir-fry 1 to

2 minutes

or until set. Remove egg from skillet; cover to keep warm.

 

Add 1 tablespoon of the remaining oil to same skillet; heat 30 seconds. Add

almonds,

green onions and garlic; stir-fry 2 to 3 minutes or until almonds are lightly

toasted.

Remove from skillet.

 

Heat remaining 2 tablespoon of oil in same skillet. Add rice; stir-fry 3

minutes.

 

Return egg and almond mixture to skillet. Add peas, water chestnuts,

pimientos, soy sauce

and sugar; mix well. Cook until heated through, stirring constantly.

 

Serves: 6.