Tuesday, May 6, 2014

May Flowers and Easy Vegetable Fried Rice

Some pretty Irises I found in the market and a yummy vegetable fried rice recipe. This is really fast and healthy and has many of my favorite Asian comfort food flavors. It's almost impossible to order Chinese takeout when you have celiac since most of the recipes include soy sauce which is usually made from wheat. I'm always trying to recreate my fave choices using wheat free tamari sauce in place of soy sauce and this one came out super tasty! Feel free to add sauteed veggies of your choice here. Some delicious additions would be: Broccoli, Baby Corn, Water Chestnuts, Tofu.

Basic Fried Rice:

  • 2 TBSP olive or peanut oil
  • 2 tsp toasted sesame oil
  • 2 TBSP wheat free tamari sauce
  • 1 cup gluten free vegetable broth
  • 2 cups cooked brown rice (I used frozen microwavable here)
  • 1 carrot diced
  • 2 scallions white and light green parts sliced
  • 2 garlic cloves minced
  • 1/8 tsp ginger powder
  • 1 TBSP lemon juice
  • 1 organic egg beaten with 1 tsp tamari and dash agave nectar
  1. Start by adding olive or peanut oil to a medium sauce pan or wok along with the sesame oil, garlic, scallions and carrot. Saute on medium heat until garlic is golden about 3-4 minutes.
  2. Add the cooked rice, the tamari, ginger and broth. Stir and saute until broth is mostly absorbed and rice gets a bit creamy 3-4 minutes. 
  3. Make some room in a corner of the pan by pushing rice aside and add the egg mixture. Stir and push egg mixture around with a wooden spoon until scrambled. When the egg is cooked, mix it in with the rice and add the lemon juice. 
  4. Saute until rice gets some golden bits and liquid has been totally absorbed about 4-5 minutes. Mix in sauteed veggies of your choice and serve with chopped scallion garnish if desired. YUM.
Serves 2

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