We use cookies in order to offer you a better browsing experience, to offer you services and to enable us to carry out audience analysis. Social media of third parties are used to offer you social media functionalities. To get more information, please visit our privacy policy. You can always change your cookie settings as described in our privacy policy.

I decline
Prep Time

Prep Time

25 min

total time icon

Total Time

25 min

calories icon

Calories per serving


servings icon



Ingredients (12)
  • 4 tsp. vegetable oil, divided
  • 1 egg(s), beaten
  • 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
  • 2 tbsp. soy sauce
  • 1/4 tsp. ground ginger
  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.