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 - Freshly cooked chicken and vegetable fried rice! 

Fried Rice with Vegetables and Chicken
Serves 4

Make 1 cup white jasmine rice (or rice of your choice) - this yields about 3 cups.  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

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

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

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!

Add the GF soy sauce and chicken and let cook one more minute before serving.  Enjoy!