Saturday, February 22, 2014
Gluten-free Fried Rice
I don't know about you, but when going gluten free, I realized that Chinese Takeout would really no longer be a choice. Many years ago, before going gluten free the first time, we used to order Chinese every Sunday night. It was our family tradition. My kids liked it, my husband liked it, I liked the night off cooking. The first time I went gluten free, I was sad, no more Chinese Takeout on Sunday nights. I might even have cried. Maybe. I mean, my husband's and my first day almost 20 years ago was for Chinese Food. It held/holds a special place in my heart. Of course I made do. And when I went back to eating gluten, I happily consumed Chinese again.
Last week, after a tiring day on Sunday, we decided to order Chinese food. I had to order mine steamed without sauce. It was "okay", and I doused it with Saj-J Gluten-free Tamari sauce. But it wasn't the same. I watched my kids down Fried Rice, dumplings and Chicken & Broccoli. It was good. But missing that "Chinese Takeout" element for me!
Armed with two pints of steamed white rice, and my bottle of San-J, tonight, I decided to make my own fried rice. The Results were well worth it! Everyone enjoyed it. I put it in the leftover containers just to make it "feel" authentic!
Gluten-free Fried Rice
2 Pints Leftover Chinese Steamed Rice
San-J Gluten-free Tamari (see directions for amount, it will vary on the rice)
1 tsp Nakano Rice Wine Vinegar
16 oz bag Frozen Mixed Veggies (I used Cascadian Farms), defrosted
1/2 lb Leftover Cooked meat, diced - your favorite (I used cooked Turkey breast tenderloins, but you could do chicken, pork, beef, or none)
3 Tbs Vegetable Oil
1 Tbs Sesame Oil
2 Cloves Garlic, peeled but left whole
1/3 - 1/2 Cup green onion, thin sliced, greens only
2 eggs, beaten
Sesame Seeds, for garnish
Break up rice in a large bowl, and toss with rice wine vinegar.
In a large wok or skillet, heat the vegetable oil and sesame oils on med-high heat. Once the oil is hot, add garlic cloves (whole) and allow to cook in the oil. The the garlic is lightly bubbled, brown and soft, remove from oil, set aside and save.
Add rice to wok and press into the wok. Allow to cook for about 3-5 minutes, and stir around. Pour San-J Tamari sauce over the rice to make brown - circle the pan two times and do a shake or two in the center. Continue to stir the rice around.
Add defrosted vegetables on top of rice. Circle the pan again with San-J Tamari sauce. Cover and allow to "steam" for about 3-5 minutes. While this is happening, dice the cooked garlic very finely. Remove cover and stir vegetables into the rice. Add diced meat of choice and stir again. Cover for another 3 minutes.
After this, create a "well" in the center of the wok. Add beaten egg and cover. Allow egg to cook in the well for about 2 to 3 minutes until starting to set. Stir eggs as best you can in the well and allow to finish cooking. Only stir into the rice/vegetable/meat mixture after completely cooked.
Add green onions, minus about 2 Tbs, and mix well. Remove rice from heat.
Sprinkle with remaining green onions and sesame seeds prior to serving.