I had a TON of veggies in the fridge that needed to be used up – and I was craving a rice dish. Cutting out pasta seemed like a nightmare to me, but the fact that I can still eat most of things I’m addicted to (rice, quinoa, etc.) made this diet change seem a little less daunting. Not to mention that I found affordable gluten-free pasta at market down the street ; I’m going to try this tonight, hopefully it’s not too much of a difference than the real stuff.
Back to our meal last night, I had brussels sprouts, carrots, tomatoes and cilantro – so I decided to make a dish similar to the Farmer’s Market Fried Rice that I wrote about in previous post. I should also mention that since I’m gluten intolerant – I can’t have regular soy sauce anymore. Luckily for me and gluten-free readers, Kikkoman has come out with a gluten-free soy sauce that is delicious!
This was the bulk of my dish last night – I made Nick Chicken Satay to pair with his rice.
Kitchen Sink Fried Rice
- 2 teaspoons plus 2 tablespoons peanut oil or canola oil, divided
- 2 large eggs, beaten
- 2 tablespoons minced garlic
- 1/2 cup diced white onion
- 1 cup 1/4-inch diced, peeled carrots
- 4 medium Brussels sprouts, trimmed and sliced 1/4 inch thick
- 4 cups cold cooked brown rice
- 12 cherry tomatoes, halved
- 2 tablespoons gluten-free soy sauce
- 1/4 cup finely chopped fresh cilantro
- 1/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 2 teaspoons oil, coating the bottom completely. Add beaten eggs and cook, tilting to cover the surface as thinly as possible to make an egg pancake. When the pancake is just set, 30 seconds to 1 minute, flip using a metal spatula and allow it to set for about 5 seconds. Transfer to a cutting board. Cut into bite-size pieces.
- Swirl 1 tablespoon oil into the wok, add garlic and shallots and stir-fry, using a metal spatula, until fragrant, 10 seconds. Add carrots and Brussels sprouts, reduce the heat to medium-high and stir-fry until the vegetables are nearly cooked through, about 2 minutes. Swirl in the remaining 1 tablespoon oil, add rice, tomatoes and soy sauce and stir-fry, breaking up the rice, until heated through, 2 minutes. Sprinkle with cilantro, salt and pepper; add the egg pieces and toss to combine.