Gluten Free Chinese Style Fried Rice

Post date: May 25, 2015 4:16:04 PM

3 cups cold, cooked rice - (Ideally, a medium grained rice that is not too sticky)

1 Tbsp. water

1 Tbsp. butter

2/3 cup chopped carrots

1/2 cup frozen green peas, thawed

2 Tbsp. vegetable oil

4 green onions, chopped

3 cloves garlic, coarsely chopped

2 eggs, lightly beaten

1 1/2 cup fresh bean sprouts

1/2 cup celery, chopped (optional)

1 Tbsp. gluten free soy sauce, plus more for seasoning

3 drops sesame oil (optional, but recommended)

4 oz. cooked lean boneless pork, ham, chicken and/or beef, chopped

6-8 shrimp, cleaned, shelled and deveined

2 eggs, lightly beaten

1 Tbsp. rice wine or 1 Tbsp. dry sherry

Directions:

Heat butter and 1 Tbsp. of oil in wok. Add chopped onions and stir fry until onions turn a nice brown color, about 5 minutes. Add the garlic in the last 2 minutes of cooking.

Allow wok to cool slightly.

Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.

Add 1/2 Tbsp. oil to wok and swirl to coat the cooking surface.

Add the egg mixture and swirl quickly until the egg sets against wok; when egg puffs, flip egg and cook other side briefly.

Remove the egg from the work and chop into small pieces.

Heat 1 Tbsp. oil in wok; add selected meat or shrimp to wok, along with carrots, peas and cooked onion and garlic; stir fry for 2 minutes. Fee free to add cabbage, broccoli, Chinese greens or bok choy, along with the shrimp, ham, etc. and the peas.

Add rice, green onions, and bean sprouts, tossing to mix well and stir fry for 3 minutes.

Add 2 Tbsp. of soy sauce and chopped egg to rice mixture and fold in. Stir fry for 1 minute more. Serve.