Every year, my husband’s family celebrates Christmas with a different theme. This year our theme was Asian Cuisine. We made Shrimp and Lobster Pad Thai, Chicken Pad Thai and Chicken Fried Rice. I was a little worried about my ability to make these dishes gluten-free as most soy sauces have gluten in them but it was no problem at all!
It was so good that I have been have had a hankering for it for the past few months, so I made it again tonight. Yum!
Chicken Fried Rice
Time: 25 minutes
- 4 cups rice, prepared (about 1.5 cups uncooked rice)
- 3/4 pound boneless, skinless chicken breasts, cut into bite sized pieces
- 1.5 cups peas & carrots, frozen
- 1 small white onion, chopped
- 2 cloves garlic, minced
- 3 eggs
- 3 tablespoons sesame oil
- 1/8 cup gluten-free soy sauce (my preference is about 1/6 cup)
- Prepare rice according to package instructions to yield 4 cups cooked rice. (You should use about 1.5 cups of uncooked rice to yield 4 cups)
- Meanwhile, in a large skillet over medium heat, cook chicken until done. Remove chicken and set aside.
- Heat sesame oil in a large skillet on medium-low heat. Add onion, garlic, peas, and carrots. Stir fry until tender.
- Crack eggs into pan and scramble, mixing throughout vegetables. Constantly mix while eggs are cooking.
- Add rice and chicken, combine.
- Stir in gluten-free soy sauce and remove from heat.
**Tip: Many times, but not always, I am able to find gluten-free soy sauce as the cheap off-brand at the grocery store. I thought this was too good to be true so I would call customer service to check the ingredients and it was truly gluten-free. Usually saves me $2 per bottle when I can find it versus the advertised “gluten-free soy sauce”.