Wednesday, 6 October 2010

Gluten Free Egg Fried Rice

gluten free egg fried rice
Gluten Free Egg Fried Rice
This is a really quick and simple recipe that you could serve on it's own for a lighter meal or have as a side dish. It goes great with Gluten Free Hong Kong Style Pork and Gluten Free Chicken in Oyster Sauce, plus lots more.

A great tip to make authentic fried rice is to boil the rice in advance. If I'm making this in the evening I'll cook the rice earlier and let it cool, it works way better than using rice that has just been boiled. Another tip is to rinse the boiled rice in cold water once it's out of the pan, this gets rid of the starch that can make the rice sticky. We don't want sticky rice here!


150g Long Grain Rice
2 Large Eggs
1 Tablespoon of Gluten Free Soy Sauce
40g Spring Onions
60g Shiitake Mushrooms
1 Tablespoon of Sesame Oil


  1. Thinly slice the spring onions and shiitake mushrooms.
  2. Crack the eggs into a bowl and beat until the yolks and whites are mixed, add a pinch of salt.
  3. Add the sesame oil to your wok or pan and bring to a high heat. You need it very, very hot.
  4. Once the oil is at a very high heat add the spring onions and shiitake mushrooms.
  5. Cook until soft, usually this only takes a few minutes.
  6. Once the spring onions and mushrooms are cooked, add the cold boiled rice.
  7. Ideally using a wok turner, don't stir the rice but rather fold it over itself again and again. (You don't want to fluff up the rice grains)
  8. The rice should now be warmed in the sesame oil and look shiny.
  9. Once the rice is coated add the soy sauce and turn the rice again.
  10. Make a space in the wok and add the beaten eggs, stirring them so they look scrambled.
  11. Once the eggs have started to scramble, turn all the ingredients together once more then serve!
  12. Once the eggs have been adding you should only be cooking for 1 minute more.
There you have perfect gluten free egg fried rice in less than 10 minutes! Coeliac recipes don't have to be complicated.


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