Better Than Take-Out Fried Rice {Food}

For the past couple of months, my husband and I have been intentionally eating less gluten, usually none, in our day to day diets. We have concluded that I do indeed have a sensitivity to gluten...unfortunately. That doesn't mean we still can't enjoy a savory croissant or a fresh, crackly baguette every once in awhile (can you tell we enjoy breads), but we are being much more intentional about not having it very often. It was difficult to make this change at first, but we have come up with some delicious and easy substitutes that cause us not to miss gluten nearly as much as we thought we would.

 

This homemade fried rice can be used with ingredients you naturally keep around the house and is a quick addition to any dinner meal. The left-overs for lunch the next day are quite delicious as well. Made in a small batch or a larger one, this has become a weekly addition to our dinner menu.

 

: : Ingredients : :

 

3 cups of white rice prepared ahead of time (we prefer organic), 1/2 cup frozen peas, 1/2 cup carrots (frozen or fresh, whatever you have on hand), 1 white onion, 2 cloves garlic, 2 eggs, olive oil, butter, and soy sauce.

 

: : Recipe : :

 

Prepare your rice according to package instructions to produce 3 cups of cooked rice.

 

Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet on medium heat. Add one finely chopped onion and two minced garlic cloves. Cook for about 5 minutes, or until the onion has become a bit transparent.

 

Add your 1/2 cup of peas and 1/2 cup of carrots. If you choose to use fresh carrots, make sure they are chopped finely. Otherwise, you can always just have frozen carrots and peas on hand, which makes this recipe even easier.

 

Stir fry all ingredients together until tender.

 

Crack two eggs into the pan and scramble, mixing thoroughly throughout the vegetables.

 

Add rice and soy sauce to the mixture. I add about 1/4 cup of soy sauce, give or take. Usually I just eye ball the amount and do the soy sauce to taste. Be careful not to make it too salty.

 

Remove the skillet from the heat and add in a little more butter, about 1/2 tablespoon or so, and stir into the fried rice. Serve alongside your favorite meat or fish, or add in leftovers from the evening before.

 

 

 

With Love,

A

 

Photos by Angela & Preston Anderson