When many people think of Chinese food, the first thing that comes to mind is fried rice. It’s a light, tasty, forgiving dish with a lot of versatility. You can use almost any cooked meat or vegetable, along with basic ingredients including eggs and onion. You’ll never have to toss out leftover rice because it can always be used with any variety of vegetables to add appealing color and texture.
Ingredients
- CHICKEN
- 5 ounces chicken, skinless and boneless
- 1½ teaspoons gluten-free soy sauce
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon rice wine
- 1 teaspoon oil
- 1 clove of garlic, crushed and chopped
- FRIED RICE
- 2 cups water
- 4 ounces green beans, cut into ½-inch pieces
- 2 tablespoons oil
- ½ onion, diced
- ½ yellow pepper, diced
- ½ red pepper, diced
- 2 cups of cooked rice, about 10 ounces
- 1 teaspoon oil
- 2 eggs
- 1 teaspoon gluten-free soy sauce
- ¾ teaspoon salt
Directions
Dice the chicken and put it in a bowl. In another bowl combine the soy sauce, salt, black pepper and rice wine to make a marinade. Mix with the chicken.
In a sauce pan, heat the oil and add the garlic and chicken. Sauté for 2-3 minutes. Set aside.
In a small pot, heat the water to boiling and add the green beans. Cook for 2 minutes. Drain and set aside.
In a wok, heat 2 tablespoons of oil, add the onion and sauté for 1 minute. Add the yellow and red peppers and sauté for an additional minute.
Add the rice and cook for 2-3 minutes, until heated through. Push the rice and vegetables up along the sides of the wok.
Add 1 teaspoon of oil in the center of the wok. Crack two eggs in the center of the wok. Cook for 1-2 minutes, until the egg is nearly set.
Add the vegetables and stir with the egg and vegetables. Add the chicken and green beans. Add the soy sauce and salt. Serve warm.
Ivy Lau has been whipping up delicious Asian dishes since she arrived in the United States from Hong Kong many years ago. She’s now the CEO and chief chef behind Ivy’s Garden Food (ivysgardenfood.com), which makes gluten-free Asian dishes (shipped frozen).
Nutrition Analysis: 410 cal, 21 g fat, 140 mg chol, 1000 mg sodium, 37 g carbs, 4 g fiber, 3 g sugar, 19 g protein.
