Confetti Fried Rice

Can't wait to try this delicious-sounding recipe. Try this wonderful recipe with your next stir-fry or just by itself! Recipe is from my Kenny Roger's cookbook. (Prep time does not include cooking time for rice).

• Ready In: 40 mins
• Serves: 12

Ingredients

•  vegetable oil (or your choice of oil, coconut oil sounds wonderful to me)
• 2  eggs, beaten
• 2  large garlic cloves (pressed or minced)
• 2  tablespoons gingerroot, minced
• 6  cups rice (unsalted, cooked)
• 1 (8 ounce) can water chestnuts, sliced (drained)
• 1  cup ham, julienned
• 1  cup carrot, shredded
• 1  cup  frozen peas, thawed
• 1  cup green onion, chopped
• 1⁄3 cup soy sauce

Directions

1. Heat 2 tablespoons oil in a 12-inch skillet. Add eggs. Tilt skillet so eggs form about a 6-inch pancake. Cook until set spooning oil over eggs where necessary to set edges. Remove from skillet with a spatula. Cool; cut into strips.
2. Add 3 tablespoons oil to skillet. Saute garlic and ginger. Add rice; stir fry, lifting from from the bottom until grains separate. Add water chestnuts, ham, carrots, peas, green onion and soy sauce. Continue to lift from bottom while stir-frying. Remove from heat. Stir in egg strips.