Ingredients: 4 Tbsp. PLANTERS Peanut Oil, divided 1 egg, beaten 1/4 cup PLANTERS Sliced Almonds 2 Tbsp. sliced green onions 1 clove garlic, minced 3 cups cooked MINUTE White Rice, chilled 1 can (8 oz.)sweet peas, drained 1 can (8 oz.)sliced water chestnuts, drained 1 jar (2 oz.) sliced pimientos, drained 3 Tbsp. soy sauce 1/2 tsp. sugar Total time: 30 min Directions:1. Heat 1 Tbsp. oil in large skillet or wok. Add egg; stir-fry 1 to 2 minutes. Remove from skillet. In same skillet, heat 1 Tbsp. oil. Add almonds, green onions and garlic; stir-fry 2 to 3 minutes. Remove from skillet. In same skillet, heat remaining oil. Add rice; stir-fry 3 to 4 minutes. 2. Stir in peas, water chestnuts, pimientos, soy sauce, sugar, prepared egg and green onion mixtures. Cook, stirring occasionally, until thoroughly heated. |