Our family loves this gluten-free fried rice and we probably eat it once a week! The recipe is fairly simple, can be made relatively quickly, and does not sacrifice taste. It’s a healthier alternative to traditional take-out fried rice, which commonly contains soy sauce. I have included the recipe below. Enjoy, and please let us know your thoughts!
The following ingredients will fill a 12" frying pan and serve 3-4 people.
- 1 ½ cup Jasmine rice.
- 5-6 eggs
- 1 head of broccoli, finely chopped
- 1/2 onion, diced
- 2 cups of mixed frozen peas, carrots, corn, and edamame.
- 3-4 scallions, chopped
- 1/2 tsp ground ginger
- 1 ½ tbsp tamari
- 1 ½ tbsp coconut aminos
- 1 tbsp sesame oil
- 1 tbsp butter
- 12-16 oz grass-fed ribeye (optional)*
Step 1:
- Add rice to the rice cooker and cook it according to the instructions.
Step 2:
- While the rice is cooking, dice the onions, chop the head of broccoli into small pieces, and chop the scallions.
Step 3
- Add sesame oil to the pan and heat it over medium heat.
- Add onions, broccoli, scallions, and frozen vegetables to the pan. Stir-fry until slightly browned.
Step 4
- Add ginger to the pan, cook for one minute, and then turn off the heat.
Step 5
- In a separate pan, melt the butter and scramble the eggs.
Step 6
- Add the scrambled eggs (chopped) and cooked rice to the pan with the vegetables. Mix thoroughly.
Step 7
- Add the tamari and coconut aminos to the mixture and turn the heat to low. Mix until the sauce is absorbed.
*If you would like to add another protein, we recommend a grass-fed ribeye. In this scenario, we would cook the ribeye before step 2. Then chop it up and add it to the dish, along with the eggs and rice, in step 6.
Comments