Title: Water Chestnut Fried Rice
Categories: Thai
Yield: 4 Servings
| 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 |
| GARNISH: GREEN ONIONS, CHOPP |
| | | Chinese parsley, cut into 2 inch lengths |
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