Thursday, 22 March 2012

Gluten Free Authentic Egg Fried Rice

egg fried rice recipe
Authentic Egg Fried Rice
I'll be totally honest and say that the original Egg Fried Rice recipe that I posted in 2010 was at the time the best that I could do, and it still holds up as a good recipe for a quick light meal or a side dish. However, that was a long time ago and I think that not only am I a better cook than I was back then, but I'm also really confident in trying out new ingredients and trusting my instincts more than ever with flavours.

This new Egg Fried Rice accompanied a pretty delicious dish of Lemon Chicken and was the closest I have had to a proper Chinese meal since being gluten free. I seem to be getting quite good at this!
For 2 people as a side dish.


150g Long Grain Rice
1 large Egg
Handful of Chestnut Mushrooms
Half a small Onion
2 tablespoons Tamari Soy Sauce
2 tablespoons Mirin
Pinch of Salt
Half a teaspoon Powdered Ginger
Heaped teaspoon Garlic Powder
Cooking oil (I used corn)

  • Boil the rice for 10 minutes, drain and cool by running cold water over it, drain again
  • Chop the onion finely, slice the mushroom thinly
  • Break the egg into a bowl add a pinch of salt and beat
  • Heat a wok on high with the cooking oil in it
  • When the oil is really hot, fry the onion until soft and then add the mushrooms
  • Add the tamari soy sauce and mirin
  • Add the boiled rice and fold until all the rice is covered
  • Add the ginger and garlic, fold to coat the rice evenly
  • Make a space in the wok and add the beaten egg, stir as you would scrambled eggs until lightly cooked
  • Fold the egg into the rice
  • Serve
This is a huge improvement on my last Egg Fried Rice flavour wise and I have to say that the mirin makes a big difference. I won't be trying another fried rice anytime soon, it really was like having an authentic Chinese meal, I just happened to have made it with my own fair hands! I'm pretty hard on myself when I conjure up new gluten free recipes, I've had some that just don't do it for me and they either get scrapped altogether or tweaked. If I'm happy with a recipe it's because I feel it's the best I can do at that moment in time, I'm very happy with this one!

I've got a recipe that I'm really excited about sharing tomorrow, well, that is providing it turns out good enough to photograph! But it should, we've made this once before and it doesn't need tweaking so providing it looks as good as it tastes, tomorrow there will be a special chicken recipe posted. It's good!

Happy Early Days Of Spring 2012.

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