Gluten Free Fried Rice
Ingredients2 large eggs
1/2 onion, diced
2 cloves garlic, minced
1 Cup shredded cabbage
2 Cups mixed vegetables. I used corn, carrots, broccoli, green beans and peas for this one.
1/2 pound tofu diced. Feel free to substitute chicken or beef here.
4 Cups cooked brown rice
Olive oil (or Rice Bran Oil if you can find it.)
1 Large bowl
Get everything chopped and ready. Whisk the eggs and set them aside. Drain the tofu and pat dry with a paper towel.
Heat the wok to medium heat. Add enough olive oil to coat the pan. Add the eggs and scramble until soft cooked. Place them in the large bowl.
Turn up the heat a notch, add a little more oil to the pan then saute the onions and garlic. Add to the bowl.
Turn the heat up another notch, add some olive oil and then add the vegetables, cabbage and put a little sesame oil over the top. Also sprinkle with the sesame seeds.
If the veggies get a little dry while cooking add a few tablespoons of water to the pan and cover to steam them. Once cooked but still al dente add them to the bowl.
Now for the tofu. If you've never cooked with it before, don't worry, it's easier than you think. The key is to make sure the tofu is dry and the oil is really hot. Add the tofu to the pan and let it sit for a minute to brown a little. While it's cooking, add some Tamari to the tofu. It will absorb the flavor.
Finally down to to the rice. Add the cooked rice to the wok and flatten around the edges. Let it sit for a minute so the rice gets a nice char to it. Flip sections of the rice as you move around the wok in a circle.
Once the rice is nicely browned, add the contents of the large bowl back into the wok and stir. Add tamari and sesame seeds to taste. Turn off the heat.
Serve while hot. Makes 4 servings.