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November 14, 2016

Guest Blogger: Larissa's Chicken Fried Rice [Gluten Free]

 


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:

 

tbsp toasted sesame seed oil

tbsp olive oil

2 eggs OR 4 egg yolks

4 c. cooked basmati rice

1/4 c. gluten free teriyaki sauce (I use Kikkoman)

6 scallions

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:

 

1) Cut the chicken breasts into bite size pieces
2) Mince the garlic and ginger root* and set aside in a small bowl
3) Beat the two eggs in a bowl and set aside
4) Clean and chop the scallions. You will use the white and green part
5) Heat up the 2 tbsp of olive oil in a large pan on med. heat and add the chicken
6) Season it lightly with salt and pepper and sautee in the pan until it is starting to brown. Turn down the heat to low and let it sit
7) In a second pan, I use a deep one, heat up the toasted sesame oil and add the scallions
8) After about 2 minutes add the minced garlic and ginger root
9) Using a wooden spoon move the scallions, garlic and ginger around until fragrant
10) Take the rice and dump it all into the pan. Move it around the in the pan for about 7 minutes, it should start to brown
11) Make a well in the center of the rice and pour in the eggs and let it sit for about 15 sec.
12) Start by pulling the eggs from the center and mixing it with the rice. Alternate between pulling eggs from the center and moving rice from the edges to the center. Keep doing this until the eggs are fully incorporated into the rice
13) Season slightly with salt and pepper
14) Continue to move everything around with a wooden spoon. You will notice that the egg will start to burn slightly, that’s okay!!
15) Pour in the bag of peas and carrots. Stir until they are no longer frozen, generally about 4 minutes
16) Take the pan of chicken and dump it into the rice and stir
17) Slowly pour in the teriyaki sauce and mix together
18) Let everything sit in the pan for another 5 minutes, again there will be slight burning, but you want that!!
19) Once you have it in a bowl or on a plate sprinkle with some sesame seeds and take the bottle of teriyaki sauce and lightly shake it a couple times and there you go!

 

Enjoy!! 

 

* 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!

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