2 tb Oil
1    Clove garlic, finely chopped
1    Onion, thinly sliced
3 c  Cooked rice
1 cn (6 0z.)sliced water
-chestnuts
1    Tomato, quartered
1 tb Tomato sauce
1/3 c  Pineapple chunks (optional)
1/3 c  Shredded carrots (optional)
1/2 ts Salt
1    Cucumber, thinly sliced

-GARNISH: GREEN ONIONS, CHOPP –
Chinese parsley, cut into 2
-inch lengths

In a wok heat oil on medium heat and cook garlic until light brown. Add
onion and stir fry for 1 minute. Stir in rice, water chestnuts, tomato,
tomato sauce, pineapple, carrots, and salt; mix well and stir fry for 3
minutes. Serve with sliced cucumber. Garnish with green onions and Chinese
parsley. Makes 4 servings. WATER CHESTNUT FRIED RICE