Kelli's Gluten Free Kitchen

Eating gluten free at a Chinese restaurant can be pretty challenging. We have found that this recipe does a great job of satisfying those cravings. We use San-J gluten free soy sauce and actually find it to be more flavorful than gluten versions. We have found it easiest and cleanest to use our electric skillet to cook both the fried rice and the stir fry.   Stir fry meals are so flexible- feel free to change the veggies or meat to what you have on hand or enjoy.
Fried Rice

1 cup uncooked rice

1 can Swanson’s chicken broth, save 2 tablespoons out

1/2 cup water

2 eggs, beaten

Green onions chopped

1/4 cup frozen peas

Combine broth, water, and rice in a medium sized sauce pan with a lid. Bring to boil on high, then quickly bring heat down to medium low. Cook for 20-30 minutes until all liquid is absorbed and the rice is fluffy. While the rice is cooking, heat electric skillet with one tablespoon of oil (I use sesame oil but canola oil will work). Cook eggs in oil and break into small pieces. Pull from skillet and set aside. I will usually start cooking the stir fry at this point. After the rice is cook and the stir fry is thickening, I pull the stir fry to half the skillet and heat an additional 2-3 tablespoons of oil in the empty side. Add the rice and green onions. Stir fry for 5 minutes. Add 2 tablespoons of chicken broth and eggs to rice and stir fry for one more minute. Serve stir fry on top of fried rice.

Chicken Stir Fry

1 lb.  pork, sliced

1 shaved carrot

1/2 sliced onion

Sauce:

3 Tbsp San-J GF Soy Sauce

1 Tbsp cornstarch

1 tsp sugar

1/2 cup water

Mix sauce and set aside. Heat electric skillet to 350* with 1-2 tablespoons of canola oil. Add the pork.  Cook until no longer pink, about 5 minutes.  Then, add the veggies. After 5-8 minutes add the sauce and cook for another couple minutes.