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Prep Time

Prep Time

25 min

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Total Time

25 min

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Calories per serving


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Ingredients (12)
  • 4 tsp. vegetable oil, divided
  • 1 egg(s), beaten
  • 2 tbsp. soy sauce
  • 1/4 tsp. ground ginger
  • 1 DOLE® Carrot, shredded
  • 1 clove garlic, finely chopped
  • 4 cup hot cooked rice
  • 1 can (20 oz.) DOLE Crushed Pineapple, drained
  • 1 can (8 oz.) water chestnuts, chopped
  • 4 oz. diced ham
  • 1/2 cup frozen peas, thawed
  • 1/3 cup DOLE Green Onions, chopped
  1. Heat 1 teaspoon oil, over low heat in large skillet or wok. Add egg; cook and swirl around bottom of skillet until egg sets in 6-inch pancake. Remove from heat; cool slightly. Cut into 1/8-inch strips; set aside.
  2. Heat remaining 3 teaspoons oil in same skillet, over medium-high heat. Add carrot and garlic; cook 1 minute or until tender-crisp, stirring constantly. Add rice; reduce heat to medium.
  3. Stir pineapple, water chestnuts, ham, peas, onions, soy sauce and ginger into rice mixture; heat until hot. Stir in egg strips.