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- Savory Fried Rice (Gluten-Free)
Savory Fried Rice (Gluten-Free)
Only diagnosed 2008, but I have suffered forever! Discovered I am lactose intolerant, beef intolerant too! I am a Freelance Writer, which keeps me sane. I am glad I will have support from this list.View all articles by Margie Culbertson
This is not your traditional recipe for this dish, but it is, I hope, a new tradition at your table. Maybe it won’t make it to the table! I made it in small portions for those of us who cook for just ourselves. You can double it if you wish.
Serves 2 makes one large plate full.
One Cup Instant Rice (according to directions on box). You can use regular rice. You can even use instant brown rice. Yummy.
¼ teaspoon Gluten-Free vegetable or chicken bouillon
Dash of salt
1/3 Cup green onions (Hint below)
1 tablespoon Sesame seeds (find these in the spice section—they are Gluten-free)
2 ½ Table. oil (I like Organic Sesame Oil for this on, but Sesame Oil will work)
2 tablespoons margarine
Optional: ¼ cup ham, or pork chop (fresh) finely chopped—no canned ham or you will ruin this dish! You can also use chicken or beef, Just as long as the meat is tender and cut it up in tiny pieces.
Interesting Option: Pineapple pieces included with the ham—ust a few and cut into tiny pieces.
Place margarine in large saucepan on stove on medium to medium-high heat. Add green onions, bouillon and salt. Brown a very short time (less than a minute). Add oil. Then spread rice over the top. Bring back up to temperature. Simmer in pan rice begins to brown. The rice will stick so you will continually have to use a pancake turner to pick it up in batches and turn it over as it “crispens.” Add sesame seeds while it is cooking. While it browns it is just getting yummier and yummier!
Hint: As with all of my recipes on this site I like to recommend the easy way to cook and I often try to give hints. I’m a slave-over-the-stove cook.
I keep a stash of ingredients in my freezer. I don’t particularly like to cook, I live alone, and I don’t like to throw food away. So I when I buy food I set aside time to prep. When I get onions I chop a bunch of them. I get green onions and I chop them, freeze them in little snack-bag sized Ziplocks in my freezer. Then, when I need them, I just bang them on the counter and I can take the amount of them that I need for the recipe!
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