Vegetable Fried Rice- (Gluten Free, Dairy Free & Vegetarian)

Vegetable Fried Rice- (Gluten Free, Dairy Free & Vegetarian)

 I have been researching, altering and writing recipes for baked goods now for quite some time. I just published my first Kindle book the other day and now I am going to start posting meal, entree, appetizer, lunch, dinner, breakfast- type recipes on here as well. The first one I found is here: http://chinesefood.about.com/od/rice/r/vegetable-fried.htm

I altered the recipe to being free of gluten by using gluten free lite soy sauce (less sodium) and no cashews as I am highly allergic. The original recipe is available by clicking the link above. The recipe I used and made is below. Keep in mind as well that I used a regular metal skillet and I did not have a wok- but I am considering purchasing one.

 

GF/DF Vegetable Fried Rice Ingredients:

  • 6 tablespoons extra virgin olive oil for stir-frying
  • 1 teaspoon minced fresh ginger
  • 1 medium onion, diced
  • 1 1/2 cup frozen corn, carrots and peas (I used organic frozen corn, carrot & pea’s mixture like Cascadian Farm organic frozen Corn, Carrots & Peas)
  • 4 cups previously cooked brown rice (or rice of your choice)
  • 3 teaspoons soy sauce (I used La Choy Lite as there is no wheat/gluten in it)
  • Black pepper & Salt, to taste
  • 1 green onion, finely chopped

Preparation:

Pre-cook the rice as according to the bag/box and put to the side- it will be used later. Heat oil in preheated pan/skillet on medium-low heat. Add ginger, stir until fragrant. Add onion, stir-fry for about 2 minutes, until softened. Put the onion and ginger mix in a small bowl to the side.

Put another tablespoon of oil in the pan, add the frozen corn, carrots and peas and stir-fry for a couple minutes until thawed and warmed. Place the corn/pea mixture in a small  bowl to the side.

Add rice to the pan with small amount of olive oil. Stir until heated through (about 2 minutes), using a spatula to turn and move the rice around the pan. After the rice is heated through add in both the onion/ginger mix and the corn/pea/carrot mix and cook them all together for a minute.

Stir in soy sauce. Stir thoroughly to achieve an even coating. Stir in green onion. Taste and add seasoning (salt and pepper) if desired.

Serve immediately. Stays well if stored properly for extra servings. Serves about 3