Sunday, July 13, 2008

Gluten Free Fried Rice and Sesame Chicken

Gluten Free Fried Rice and Sesame Chicken
Serves 2

2 chicken breasts
3 tbsp brown sugar
2 tbsp gluten-free soy sauce or tamari
1 tbsp ginger
1 tablespoon oil
2 tbsp garlic
1 tbsp corn starch
3 tablespoons sesame seeds
2 cups rice
1/2 cup green onions
1/2 cup red pepper, diced
1/2 cup red onion, diced
4 eggs
salt and pepper to taste

Begin by bringing 2 cups or rice and 4 cups of water to a boil. Simmer until rice is light and fluffy and water is gone. To time meal properly finish boiling rice before beginning the chicken.

Trim chicken breasts of obvious fat and cut them into bite sized pieces. Cook on medium heat until partially cooked.

Mix together sugar, tamari, ginger, oil, garlic and cornstarch. Pour mixture into chicken and slowly simmer until thickened.

Put rice into wok or large non-stick pan with several tbsp of olive oil. Fry rice, stirring occasionally for 10 minutes or so. The goal is to add a good fried taste to you rice.

Push rice to one side of wok. Add chopped veggies, onion, green onion and red pepper. Cook until red onions are translucent. Make sure not to burn the rice, meanwhile, but do not mix it with the veggies until they are done cooking. Then mix veggies in and push rice to the side again. Crack 4 eggs into exposed part of the wok. Mix and scramble periodically with a chop stick. When egg is fully cooked stir everything together.

Sprinkle chicken with sesame seeds, and plate on top of rice.

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