We are going gluten-free – not out of choice but because my wife has been diagnosed with Hashimoto’s which necessitates going gluten-free. Not excited about this – it’s expensive and inconvenient and we are really missing some of our favorite foods. So now we are looking for gluten-free versions of those old favorites. Here’s one – fried rice. Thank you, Gluten Free on a Shoestring, for this recipe.
2-3 tbsp. vegetable oil (I use canola)
4 eggs, slightly beaten + a pinch of kosher salt
4 scallions (both white and green parts), thinly sliced
1+ tbsp. rice vinegar
2+ tbsp. La Choy soy sauce (or Brag’s Liquid Aminos)
1 cup frozen spinach (optional)
4 cups cooked chilled rice (e.g., brown, basmati, white)
FIRST: Heat large (nonstick) saucepan of sorts and add eggs, swirling to coat pan with thin layer of eggs. Cook 30 seconds.
THEN: Add rice & fry, stirring, until heated through (3 minutes). Stirring rice should break up & distribute layer of mostly cooked egg. Add oil, then vinegar & soy sauce (to taste), stirring to coat & stir fry until liquid is evaporated.
FINALLY: Stir in scallions & spinach until heated through (2 minutes). Salt if necessary.