Quick Quarantine Fried-Rice
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BONUS: It's gluten-free and soy-free!
This recipe is extremely versatile and can be adapted to fit your taste buds. I whipped this up using what I already had in the house. My OAS can tolerate frozen peas, corn, and carrots. If those frozen vegetables lead to a reaction then substitute with others; I’ve used cooked broccoli in the past.
I thankfully can still consume sesame which I do use in this recipe; remove it if needed.
Quick Quarantine Fried Rice
Time: 25 minutes
15 minutes - cook rice/prep ingredients
10 minute sauté fried rice
1 cup rice; cooked (I use Lundberg; Jasmine only takes 15 minutes to cook)
1 tbsp extra virgin olive oil
1 tbsp sesame oil
1tbsp sesame seeds
½ tbsp ground ginger
2 cloves or ½ tbsp garlic; minced
¼ cup soy-free sauce (amount varies with your taste)
½ tbsp chili paste
Frozen vegetable; peas, carrots, corn
Cook rice according to package instructions. While rice is cooking, take out and prep remaining ingredients for quick access.
In a large skillet over medium-low heat, add extra virgin olive oil and sesame oil.
Add sesame seeds, garlic, and ginger. Simmer for 1-2 minutes without browning the garlic or seeds.
Add the cooked rice; mix well. More olive oil may be needed if rice is too sticky; add accordingly in order to brown the rice.
Add frozen vegetables, chili paste, and soy sauce. Mix well and cook, uncovered, for 3-5 minutes.
Taste; add more soy sauce or chili paste to your liking.
Use spatula to create an even layer of rice in the skillet; cook on medium-high heat until the bottom is crispy.
Serve and enjoy!