Fried Rice - A Friend, A Companion, or Maybe It's Just Lunch

A gluten-free a fried rice.

Photo @glutenfreen_noms

It feels right to do a follow up to last week’s gluten-free General Tso’s Chicken recipe. It needed a friend, an accompaniment, a wingman if you will. To appease him, this week we’re making another takeout staple, fried rice.

This gluten-free version can rival the best corner takeout restaurant that has been serving the dish for decades. Yes, we’re talking about the famous green peas, corn, and carrots style fried rice. The yellow, green, and orange trifecta are, as everyone knows, the pillars of a dependably solid fried rice.

Fried rice is deceptively simple. Yet, a good fried rice is beautifully balanced. With the robust richness of a main dish, and a touch of tang that is as hidden obviously as the pair of missing glasses resting on one’s head. We are revealing the secret to the recipe. This gluten-free version is for you, my gluten-free friends.

Ingredients: 2 servings

• 3-ish cups of day old cooked rice

• Two carrots, diced

• 1 cup of cooked peas

• 1 cup of cooked corn

• Chopped cilantro (optional)

• 2 cloves garlic, minced (optional)

• About 4 Tb of olive oil

• 3 Tb tamari

• 2 Tb sugar

• About 3 Tb of rice vinegar

• About 1 tsp salt

• About 1 tsp pepper

  
  

Cooking Instructions: 20 minutes

Heat the olive oil in a wok or a large saucepan on medium high heat. When the oil is hot, add the carrots and garlic to the pan. Heat for 2–3 minutes. Add in peas, carrots, and then the rice. Stir constantly. Cook together for 2–3 minutes. Turn the heat to high. Add in the tamari, rice vinegar, sugar, salt, and pepper. Stir together vigorously. Add dashes of water if needed. Cook until rice is nice and toasted.

Add chopped cilantro on top to add brightness and serve.

Bon appetit!

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