Sunday, January 15, 2017

Gluten and Soy Free Fried Rice

I had an assortment of leftovers at the end of the work week, but what could I make without wheat or soy, for a friend who was dining with us who can't do soy.

Fried rice sounded good but first I had to find a recipe for soy and wheat free soy sauce.

This worked pretty well and the sauce was very light and flavorful.

Gluten and Soy Free "soy" sauce

4 Tablespoons beef bouillon (check labels, some have MSG)
4 teaspoons red wine or balsamic vinegar
2 teaspoons dark molasses or brown sugar
1/4 teaspoon ground ginger
1 pinch white pepper
1 pinch garlic powder
1 and  1/2 cups water (or omit bullion and use beef broth)
1 tsp Red Boat Fish Sauce (optional)

 Add all ingredients except fish sauce in small saucepan and bring to a gentle boil.  Reduce to a simmer and simmer until reduced by half  (approximately 15 minutes).  Stir in fish sauce (you can leave it out and it's still very good!)  Store in refrigerator.

Note:  For a lower sodium version substitute homemade beef stock for bouillion and water

To assemble fried rice:

Cook 1 cup dry rice in rice cooker (or on stovetop, your choice) as per directions (I use 1 cup dry to two cups water in a rice bowl placed in my steamer for 40 minutes)

In a small bowl mix:

4 Tablespoons "soy" sauce
2 Tablespoons rice vinegar
1 Tablespoon plus 1 teaspoon dark sesame oil
1/2 tsp sugar or honey
pinch of Chinese five spice powder
pinch of crushed red pepper

In another small bowl crack three eggs and whisk with a splash of dairy or almond milk

In fry pan, in a little oil saute 1/4 of an onion (or substitute 1/3 cup celery if you don't like onion)

Add:
1 cup leftover cooked  protein (I used pork roast - chicken, veggie protein, or tofu would work just as well)
1 and 1/3 cups thawed  frozen mixed veggies (I used the cheap pea/bean/corn/carrot stuff - you can glam it up with bok choy or other chinese veggies if you wish)

When veggies are cooked, stir in rice and sauce, keeping heat on low.

Nuke the eggs in the microwave, 2 and 1/2 minutes or until cooked through, stirring once during the cook time. (nuking the eggs keeps them more moist than if you stir fry in the pan).

Stir in eggs and serve immediately with green salad and ginger dressing (Annie's brand).   Serves 4-6 for less than  $1 per serving.

2 comments:

  1. Giving the soy free soy sauce to my chef! Soy is actually harder to leave without then gluten. (It also makes me sicker)

    ReplyDelete

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