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Friday, 20 March 2015

Fried Rice with Vegetables and Chicken

This fried rice recipe has become a great favorite with everyone around here.  There's a few things I find that really have helped make this work for me -- 1. using white jasmine rice - not wet, or your stir-fried rice will stick together a bit; 2. Have all items prepared in bowls beforehand, since cooking time is quick; 3. Don't stir too much, since you want things to cook at the high heat before you rotate ingredients in the pan; 4. I really prefer using a can of green chilies instead of fresh red or green pepper in my stir-fry - I find the taste is less overwhelming and blends nicely with the other ingredients.  I started with a recipe from a kids cookbook, "Around the World" by Abigail Dodge, and found it worked really well if I used canned chilies instead of fresh ones.  However, the recipe didn't make quite enough for our family of 4 (counting little girls as 1 adult), so I tweaked it, also discovering that I needed to make sure the rice was properly cooked and then dried out a bit in order to get the right texture.  I also found that using the avocado oil for frying worked wonderfully.

Gluten Free Fried Rice
Gluten Free Fried Rice - Freshly cooked chicken and vegetable fried rice! 

Fried Rice with Vegetables and Chicken
Serves 4

Make 3 cups white jasmine rice (or rice of your choice).  If you're making it fresh, let it cook a few minutes longer than normal and sit with the lid cracked after cooking so it dries out a bit.  Or, you can use day-old rice so it's a bit more dried out.

In a large frying pan or wok over medium-high to high heat, heat up:
3 Tbsp avocado oil (or another oil with a high smoke point, good for stir-frying)

Cook the following for 3 minutes:
1 onion, chopped
1 tsp minced garlic
1 can (4 oz/127 g) green chilies
GF Fried Rice - onions, garlic and chilies
Cook onions, garlic and chilies for 3 minutes.

Add and cook 4 minutes:
3 cups cooked white jasmine rice (or another cooked rice)
1/2 - 1 cup frozen peas
1 carrot, peeled and shredded
GF Fried Rice
Add rice, peas and shredded carrots and cook 4 minutes.

Push everything to the edge of the wok/pan.
Add, and then scramble:
1 Tbsp avocado oil
2-3 eggs, whisked
GF Fried Rice with Egg
Cooking quickly, I missed getting a picture of all the rice at the edge and egg in the middle - but here is after it's all scrambled and mixed together.

Mix everything together and add, cooking 1-2 minutes:
4 Tbsp GF soy sauce (I used Bragg's Liquid Soy Sauce)
1 cup finely diced cooked chicken (optional)

Serve hot!  Enjoy!
Gluten Free Fried Rice with Vegetables and Chicken
Add the GF soy sauce and chicken and let cook one more minute before serving.  Enjoy! 

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