Friday, March 20, 2015

An improved way to make Fried Rice (Gluten Free)

Got Rice? Use your leftover cold rice in this easy to prepare dish. That's what I did tonight.




This is a super quick and easy one skillet meal (unless you want to get all ambitious and make walnut Shrimp or something). Hmmm, that sounds good. I should make that too and post it.

My mom taught me this method of making fried rice. The secret is to toss the hot sizzling rice with the beaten egg so that the egg coats the rice as it cooks. This is so much better than those rubbery chunks of eggs that are usually in fried rice! This version is good and fast, and is really a new kid on the block compared to the ragged run-of-the-mill fried rice that's out there.

My mom also dislikes the generic frozen peas & carrot blend that is thrown into fried rice. "Why do people do that?", she asked me. She's right, it isn't very good that way. Water chestnuts are way more awesome! I did add peas this time though, sorry mom., it's what I had on hand.

O.K., my mom just texted me and let me know baby peas are cool (her words were "Mom approved"), especially with water chestnuts and BACON. Oh, how could I forget to tell you about adding bacon?! I'm fired for sure. Save yourselves from "tough ol peas and rubbery carrot cubes", and try this new version of fried rice.


Easy fried Rice Recipe:

3 T. coconut oil (can include a little bacon fat)
1 t. toasted sesame oil
6 cloves garlic, smashed (or more, to taste)
1/2 c. diced onion
1/2 large sweet red bell pepper, seeded and diced
1 c. Frozen baby peas, or 2 c. fresh sugar snap pea pods
1/2 c. frozen sweet corn, optional
1 can sliced water chestnuts
3 extra large eggs
2 T. water
Bragg's Aminos, to taste
about 4-5 c. cold leftover cooked rice
1/4 t. onion salt
fresh ground black pepper, to taste
3 scallions, diced

Variation: Add a generous amount of crumbled fried bacon!


Method:

In a wok or large skillet, place 1 T. of the coconut oil. Place pan over medium-high heat.

Add half of the smashed garlic and stir-fry 30 seconds.

Now add the minced onion and red bell pepper. Stir-fry 2-3 minutes.

Add all of the other vegetables and stir-fry a few minutes, until hot and sizzling.

While the vegetables are cooking, quickly crack the eggs into a 2-cup measuring cup.

Go stir your veggies! Now add 2 T. water and about 2 t. Bragg's Aminos to the eggs and mix well.

Pour the stir-fried vegetables into a bowl and set aside.

Add the last 2 T. coconut oil to the hot skillet and add the rest of the smashed garlic.

Give the garlic a quick stir and then add the cold rice and toss well. Stir-fry until sizzling hot.

Mound the rice in the center of the pan and pour part of the beaten egg mixture over top.

Quickly toss the rice to coat with egg well. Add more of the egg mixture and quickly toss again.

Repeat this process until all the egg has been added, tossing the rice well to coat thoroughly.

Let the egg cook onto the rice while stir-frying.

Add the toasted sesame oil and onion salt and toss well.

When it is cooked through, add the vegetables back into the pan and toss well.

Add fresh ground black pepper and more Bragg's Aminos to taste.

Garnish with the chopped scallions and serve.



How easy was that?



Tips: 

Use any vegetables you want in this dish. I often just use what I have on hand.

We use Bragg's Aminos because it doesn't make the rice dark like soy sauce does.

Make sure you use cold rice for best effect.



First saute the vegetables.

Add the water chestnuts - YUM.

Add more coconut oil and garlic to the pan.

Add the cold cooked rice.

Toss rice with 2 spatulas.

Adding the beaten egg to the sizzling rice and tossing quickly to coat.

See the nice fluffy egg-coated rice?

Add the cooked vegetables back in - Watch out for falling peas.

Season to taste, stir-fry to mix, then serve hot.




Enjoy,

Leila & Nancy