Head on over to Tracy's blog and check out the recipe she's sharing as well!
Hi, I’m Larissa! When Katie first asked me if I would like to submit a gluten-free recipe for her blog I was very excited and then it took me almost two weeks to decide which recipe I would use! I am currently enrolled in a doctoral program so between classes and the numerous job I have most of my meals are quick repeats, frozen dinners or leftovers from a large meal I made on Sunday to get me through the week. At the start of this program, about 3 years ago, I was diagnosed with Celiac Disease. I have had digestive issues all of my life and when they FINALLY figured out what was wrong I looked at the NP and told her she had ruined my life! Really. Tell any 26 year old, Italian, on a limited budget that wheat isn’t an option anymore and see what happens ;-). Anyway, it has taken a long time to figure out the perfect substitutions for all of my favorite meals.There is gluten in EVERYTHING! However, nothing and I mean nothing ever comes close to Asian cuisine. I thought I was going to spend the rest of my life missing it. I have experimented a few times and finally I found the combination that tastes almost identical to Hibachi chicken fried rice! I hope you enjoy it as much as I do and for those of you who are not gluten-free I PROMISE it does taste like the real thing! So here it is:
You will need:
2 tbsp toasted sesame seed oil
2 tbsp olive oil
2 eggs OR 4 egg yolks
4 c. cooked basmati rice
1/4 c. gluten free teriyaki sauce (I use Kikkoman)
2 garlic cloves
1 inch of ginger root
1 bag of frozen peas and carrots (about 2 1/2 cups)
1 1/2 lbs. boneless, skinless chicken breasts
salt & pepper to taste
sesame seeds for garnish
You will need to cook the rice ahead of time. I generally make it in the morning and then stick it in a closed container in the fridge. This traps the moisture so it doesn’t dry out and get clumpy. If you are using rice that is more than a few hours old than you want to make sure you break up the clumps before you start cooking. When you are ready to start cooking:
* I use a regular mincer for the ginger root. It tends to result in more of the juice being pushed out, but that’s okay. I use as much of the pulp as I can, but if it is too hard to pull apart from the mincer the juice is really all you need!