Confetti Fried Rice

Confetti Fried Rice Recipe

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Daily Inspiration S


A great side or main dish. Feel free to add additional veggies. This has been in my recipe file for many years.

Prep time does not include cooking time for rice.

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30 Min
10 Min
Stove Top


vegetable oil (or your choice of oil, coconut, etc.)
eggs, beaten
2 large
garlic cloves, pressed or minced
2 Tbsp
gingerroot, minced
6 c
rice (cooked and unsalted)
1 can(s)
8-oz. can sliced water chestnuts, drained
1 c
ham, julienned
1 c
1 c
frozen peas, thawed
1 c
green onion, chopped
1/3 c
soy sauce


1Heat 2 tbsp. oil in a 12-inch skillet. Add eggs. Tilt skillet so eggs form about a 6-inch pancake. Cook until set - spooning oil over the eggs where necessary to set edges. Remove from skillet with a spatula. Cool; cut into strips.
2Add 3 tbsp. oil to skillet. Saute garlic and ginger. Add rice; stir-fry, lifting 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.

About Confetti Fried Rice

Course/Dish: Vegetables, Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Chinese
Other Tag: Quick & Easy