You know what? I am such a veggie person that when I see fried rice, I start brainstorming how many veggies I can fit into it.
Veggies for the win!
This is fantastic with ham, but if you can't have ham (yeast) like us, then just use chicken! It's great either way.
Chicken Fried Rice
1.5 cups of uncooked rice*
2 chicken breasts
3 carrots
2 celery
1 - 2 cups chopped broccoli (Peas are a good substitute, if tolerated. They are not, for us.)
4 eggs
2/3 c. of GF soy sauce*
1/3 c. water
1 1/2 Tbsp brown sugar
olive oil
salt, to taste
pepper, to taste
garlic, to taste
Cook the rice. Meanwhile chop up the chicken and cook in large skillet, until done. Finely chop (in food processor) the carrots and celery and add to skillet. Cook a few minutes, until softened. Crack eggs into skillet and continue stirring until cooked. Add chopped up broccoli and cook till softened. Add cooked rice to chicken and veggies, stirring while continuing to cook.
Mix soy sauce, water, and brown sugar in small bowl. Stir until starting to dissolve then add to rice and chicken. Add a few swirls of olive oil to rice and season with salt, pepper, and garlic.
*Leftover rice is perfect for this recipe if you happen to have some or if you can remember to cook it the day before. It makes a great fried rice texture. If, like me, you can not think about dinner the day before, then no worries.
*See picture below for a Gluten Free Yeast Free soy sauce.
This brand of soy sauce is the only kind we use. It is both Gluten free and Yeast free:
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