Monday, August 20, 2012

Gluten Free Vegetable Fried Rice

Last night I cooked up a giant vat of veggie fried rice.  One of the biggest things for me being gluten free is not being able to eat certain foods, Chinese & Thai food are ones that iI have to be very wary of even though I love them both.

I chose veggie fried rice so it can be served as a side or you could add meat to make it the main meal

2 cups Brown rice - I used Basmati as that is what I had on hand
1 tbsp olive oil
Diced onion, shallots and garlic  - I cheated and used the pre-pack from Trader Joes.
1 ear of corn - you could also use canned but with corn in season, its too good to pass it up fresh
2 cups snow peas
1.5 cups shredded carrot
2 cups english peas
1 cup diced green onion
2 cups kale steamed
1/4 c gluten free soy sauce (use more or less depending on your taste)
4 eggs

Cook the rice with a 2:1 ratio, use 4 cups of water to the 2 cups of dry rice, you can use a rice cooker or just a heavy bottomed sauce pan. I put everything in cold and then bring to a boil, cover and reduce to a simmer until the liquid is absorbed.

Cut the ear of corn in half and bring to a boil, cook until tender, usually 10 minutes. Once done cooking, rinse under cool water and cut the kernels off with a knife

While rice is cooking, steam kale in the microwave for about 2 minutes. In a large saucepan, I use a paella pan for this, heat the oil over medium heat, then add the onions, shallots, and garlic until they are translucent. Then add the carrots, & peas and cook for about a minute. Next add the kale, green onions, corn and snow peas.
Add the rice and mix well, then add the soy sauce and cover for a couple minutes. Turn the heat up to medium/high and move the rice to one side of the pan so that you can see the bottom. Add one of the eggs and let cook for 20 seconds, then scramble with a fork. Once its cooked move it to the side and keep repeating with the other eggs. Once all the eggs are cooked mix everything throughly and you are good to go! Enjoy.

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