This is not exactly a case where it’s hard to make the recipe gluten-free, but I do have a good Fried Rice recipe and I thought that I would share it for this week’s What’s For Dinner? Wednesday.
The thing that’s really excellent about Fried Rice is that you can start with the basics and add about anything that you have the time and patience to cut into small pieces. Likewise, you can make excellent fried rice with a bare minimum of ingredients.
Here are the basics:
2 cups old cooked rice, refrigerated
3 Tbs peanut or canola oil
1 onion, chopped
1 clove garlic, minced or pressed
thumb sized piece of ginger, diced
1 medium sized green or red bell pepper, seeded and cut into short strips
1/4 pound mushrooms chopped or quartered
1/2 cup salted roasted peanuts
2 Tbs gluten free soy sauce or tamari
Here are excellent optional extras to add if you have them around and want to add them:
2 green onions chopped
1/2 pound cooked chicken, ham, shrimp, or pork, diced
head of broccoli, chopped
1/2 cup purple cabbage, chopped
1 Tbs toasted sesame oil
dash or two of Chinese hot chili oil
splash rice vinegar
few slices of cucumber for garnish
few tomato wedges for garnish
Take the rice and rub it between your hands to break it up. Set aside. Heat up your wok on medium.
When wok is hot, add 1 Tbsp of oil. Let oil get hot and then add eggs. Scramble them the way you like them. Remove eggs from wok.
Turn up the heat on the wok to medium-high. Add another Tbsp of oil. Let oil get hot and add onion, garlic, and ginger. Stir fry until soft. Add all the veggies, any meat or shrimp, and peanuts. Stir fry about another two minutes. Remove and set aside.
Add remaining oil to wok and let heat up. Add rice and stir fry until heated – about 2 minutes. Stir in the veggie mix and add soy sauce. Mix it up gently and taste it to make sure you have a good flavor. Add more ginger or soy sauce if desired. Add sprinkle of rice vinegar and/or Chinese hot pepper oil. Finally, add toasted sesame oil (if you have it.) The reason you add the sesame oil at the end is that it loses its flavor when cooked.