Gluten Free Stir Fry & Chicken "Fried" Rice

I was feeling health-conscious this afternoon. We had a wonderful day at the beach and I didn’t quite make it on my run, so a light dinner was on my mind.

You know how people dream about winning the lottery, well I do that too, but I also dream up recipes in my sleep, I know that’s strange. Or I just come up with them while I’m walking through the grocery store.

2 Cups White or Brown Rice (Make it Yourself, Micro the Freezer Rice or Boil a Bag)
1 Package of Chicken Breast Already Cut in Pieces (Or do it yourself)
2 Teaspoons Sesame or Vegetable Oil
1/2 Sweet or Brown Onion Sliced Thin
1/2 Red Bell Pepper Sliced Julienne
1 Zucchini Sliced Julienne
1/2 Package Sliced Mushrooms
1/2 Bok Choy
2 Stalks Green Onion Sliced
2 Eggs Scrambled
Gluten Free Soy Sauce

Ok so clearly there is some prep work, but it’s not that bad, you are just slicing up some veggies so don’t freak out. Get your rice going first. If you are cooking it from scratch give it a head start of around 10 minutes.

Heat 1 teaspoon oil in a saucepan over med high. Add chicken and a teaspoon or two of soy sauce. Heat through, about 6-8 minutes depending on the size of the chicken bites. Make sure to stir at least once through the cooking time, let’s not get those babies burnt on one side and raw on the other. Set chicken aside in a bowl and cover to keep warm.

In another saucepan over med high heat add 1 teaspoon oil and the sliced sweet or brown onion. Cook for 5 minutes or until slight translucent – if you don’t know what that means – it should be kinda see through. Add mushrooms, zucchini and bell pepper stir with onions and cook about 3 minutes. Add Bok Choy and 1 teaspoon soy sauce. I cook my veggies until they are crunchy, I don’t like soggy veggies, but you can cook them however you like, mine take between 5-6 minutes typically.

While the veggies cook add the cooked rice to the saucepan that had the chicken and heat over med high. Add green onion. Make a pit in the middle of the pan and pour in eggs, lightly scramble then mix in with the rest of the rice. Add chicken back in and as much soy sauce as you wish – it’s up to you how salty you want the rice to be.

Serve Chicken Fried Rice with Veggies however you want, side by side, or rice first, in a bowl or on a plate. Hell put them in a cup and eat them standing up in your kitchen, I won’t judge. Just enjoy. These are super yum for leftovers too, just use a slotted spoon when packing up the veggies or they can get sog city in your fridge.

Eat. Drink. Live Free.

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