GF Stir Fry with Fried Rice

Eating gluten free at a Chinese restaurant can be pretty challenging. We have found that this recipe does a great job of satisfying those cravings. We use San-J gluten free soy sauce and actually find it to be more flavorful than gluten versions. We have found it easiest and cleanest to use our electric skillet to cook both the fried rice and the stir fry.   Stir fry meals are so flexible- feel free to change the veggies or meat to what you have on hand or enjoy.
Fried Rice


1 cup uncooked rice

1 can Swanson’s chicken broth, save 2 tablespoons out

1/2 cup water

2 eggs, beaten

Green onions chopped

1/4 cup frozen peas

Combine broth, water, and rice in a medium sized sauce pan with a lid. Bring to boil on high, then quickly bring heat down to medium low. Cook for 20-30 minutes until all liquid is absorbed and the rice is fluffy. While the rice is cooking, heat electric skillet with one tablespoon of oil (I use sesame oil but canola oil will work). Cook eggs in oil and break into small pieces. Pull from skillet and set aside. I will usually start cooking the stir fry at this point. After the rice is cook and the stir fry is thickening, I pull the stir fry to half the skillet and heat an additional 2-3 tablespoons of oil in the empty side. Add the rice and green onions. Stir fry for 5 minutes. Add 2 tablespoons of chicken broth and eggs to rice and stir fry for one more minute. Serve stir fry on top of fried rice.

Chicken Stir Fry

1 lb.  pork, sliced

1 shaved carrot

1/2 sliced onion

Sauce:

3 Tbsp San-J GF Soy Sauce

1 Tbsp cornstarch

1 tsp sugar

1/2 cup water

Mix sauce and set aside. Heat electric skillet to 350* with 1-2 tablespoons of canola oil. Add the pork.  Cook until no longer pink, about 5 minutes.  Then, add the veggies. After 5-8 minutes add the sauce and cook for another couple minutes.

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GF Stir Fry with Fried Rice

Eating gluten free at a Chinese restaurant can be pretty challenging. We have found that this recipe does a great job of satisfying those cravings. We use San-J gluten free soy sauce and actually find it to be more flavorful than gluten versions. We have found it easiest and cleanest to use our electric skillet to cook both the fried rice and the stir fry. The recipe below uses cooked chicken- my follow up post will detail how I prepare large amounts of cooked chicken which simplify and reduce the time needed to make some dinners. Stir fry meals are so flexible- feel free to change the veggies or meat to what you have on hand or enjoy.
Fried Rice
1 cup uncooked rice

1 can Swanson’s chicken broth, save 2 tablespoons out

1/2 cup water

2 eggs, beaten

Green onions chopped

1/4 cup frozen peas

Combine broth, water, and rice in a medium sized sauce pan with a lid. Bring to boil on high, then quickly bring heat down to medium low. Cook for 20-30 minutes until all liquid is absorbed and the rice is fluffy. While the rice is cooking, heat electric skillet with one tablespoon of oil (I use sesame oil but canola oil will work). Cook eggs in oil and break into small pieces. Pull from skillet and set aside. I will usually start cooking the stir fry at this point. After the rice is cook and the stir fry is thickening, I pull the stir fry to half the skillet and heat an additional 2-3 tablespoons of oil in the empty side. Add the rice and green onions. Stir fry for 5 minutes. Add 2 tablespoons of chicken broth and eggs to rice and stir fry for one more minute. Serve stir fry on top of fried rice.

Chicken Stir Fry

1 cooked and shredded chicken breast (you can use raw, diced chicken as well- just increase the cooking time)***

1 shaved carrot

1 diced celery

1 bag frozen broccoli

1/2 sliced onion

Sauce:

3 Tbsp San-J GF Soy Sauce

1 Tbsp cornstarch

1 tsp sugar

1/2 cup water

Mix sauce and set aside. Heat electric skillet to 350* with 1-2 tablespoons of canola oil. Add the veggies and chicken. After 5-8 minutes add the sauce and cook for another couple minutes.

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A Year of Gluten Free

My family was forced into the gluten free lifestye a year ago when my husband and daughter were diagnosed with celiac disease. I love to cook and to try cooking new recipes! After struggling to adjust my cooking to gluten free, I finally feel like I have hit my stride and feel comfortable in the relm of gf cooking. I would like to share a year of gluten free dinners – to give hope to those just diagnosed or to inspire anyone looking for new ideas.