Gluten-free Chicken Fried Rice

(Originally posted on Tiny Girl Eats at tinygirleats.wordpress.com)

Simple GF/MSG-Free Fried Rice
Makes at least 2 helpings for 2 people (active people, standing at 6’0 & 5’0 respectively)

INGREDIENTS:
A wok or skillet with relatively higher sides than a standard frying pan
2+ cups cooked white long grain rice (see below)
2 tbsp pure butter (as always, I prefer Kerrygold — so good)
4 cloves of garlic, chopped as finely as you like (or less: I had 2 larger sized cloves & 2 super small ones so I had to make up for the small ones)
4 tbsps chicken broth (possibly more; see recipe)
Salt & pepper
A bag of frozen veggies — whatever mixture you prefer, mine was carrots/peas/green beans/lima beans
3 medium to large eggs

INSTRUCTIONS:
RICE:
When I made my rice, I used Pampa long grain white rice (it comes in a bag at Shoppers and I am almost positive it was 10 for $10 — you guys know I like a bargain) and I just followed the directions on the back: 1 cup uncooked rice in 2.5 cups of boiling water, cook over low heat, semi covered. Now Pampa says to cook over low heat, semi covered, “until all water is absorbed (approx. 35 minutes)”; I cooked mine for 20 minutes. From other fried rice recipes I read, people advised undercooking the rice some so that it will suck up more moisture later on. So that is what I did (totally by coincidence — I thought you were supposed to cook it for 20 minutes but yeah, no, I am just terrible at reading directions & got lucky).  After I made my rice, I put it in a glass tupperware in the fridge to cool.  This made more than 2 cups of cooked rice which is great because I wanted 2 cups and worse case scenario, I have to cook up the remaining 1/2 cup or so of rice left in the exact same fashion later.

FRIED RICE:
– Heat wok to medium high heat; toss in 1 tbsp of butter & the garlic; swirl the melting butter + garlic around a bit so the bottom and up to the middle of the sides are covered.  If you need extra butter, add extra butter — BUTTER MAKES EVERYTHING TASTE BETTER (yes, there is still a chance I will die young).
– Add 2 cups of cooked rice to the wok and mix with the butter + garlic, splash 2 tbsps of chicken broth on the mixture, throw on some salt and peppa’ and then stir together so you have butter + garlic + chicken broth rice.  Then spread the rice out in the bottom of the wok and up the sides a bit so that there is just a thin layer (I used a spatula for this).  This way the rice can begin to brown on the bottom and suck up the butter + garlic + chicken broth for extra flavoring.  Stir about every 2 minutes or so; adjust the heat if you feel the need but not too much (burnt rice sucks).  I adjusted mine a bit higher (think 3 to 5) when it was taking forever to brown.
– Once the rice has browned a bit, mix the bag of frozens veggies in with the rice.  I adjusted my heat to 5 at this point (I had it back to 3 since I was attempting to feed the mongrels/clean the kitchen/consider the effectiveness of butt lifting exercises) since there was excess water (my veggies were frozen).  Add the last 2 tbsps of chicken broth to the mixture and spread thin once again (it won’t be as thin as when it was just rice, but you guys know that).  I then put the wok lid over the top and stirred approximately every 2 minutes.  Once I saw things were browning, I kept the lid off.  I am sure that if you don’t use a lid they will brown it might just take longer.
–  While the rice and veggies were browning, get 3 eggs from the fridge and whisk in a small bowl with some salt.  I did 1 egg white and 2 whole eggs (I was tempted to do all egg whites but BME prefers the yolk — ohhh, the things we do for those we love).
– Once the veggies + rice has browned, push the mixture to the side so you have some free wok space to work with, pour your scrambled eggs there & cook.  It should only take about 1-2 minutes before the eggs are mostly cooked.  Push in the outside of the egg so that the uncooked egg on top can get some of that hot wok.  Once the eggs are mostly cooked, start pulling the veggies+rice onto the egg and mixing the whole shebang together.  I added extra salt and pepper; feel free to go crazy.  After mixing it all together and breaking up big hunks of egg that you see, you are ready to CHOW DOWN!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s