Being soy-free can be especially restrictive when it comes to Asian cuisine. I remember trying to eat out at my favorite Asian fusion restaurant and simply giving up – even if I could get them to eliminate all dairy and soy, how could I possibly ensure that no cross-contamination would occur in the cooking or serving process? The only solution seemed to be to cook Asian food at home. Here is a staple of Chinese take-out — fried rice — that you can make yourself. It’s dairy-free, soy-free, very versatile (sub in chicken, pork, beef, or keep it veggie-only) and it’s a great way to use leftover rice or veggies. If you're egg-free, you can leave the eggs out without affecting the end result. Play around with this one and make it your own! One variation we love at our house is pineapple and ham.
Ingredients
1 1/2 c. cooked & cooled white rice
3 tbsp. canola oil (or other soy-free vegetable oil)
2 eggs, beaten
2 cloves garlic, chopped
2 tbsp. fresh ginger, minced or grated
1/2 c. shredded carrots (or diced, if shredded isn’t available)
2 cooked boneless, skinless chicken breasts, chopped (sub in pork, beef, ham, or more of your favorite veggies)
1 small red bell pepper, diced
4 scallions, thinly sliced
1/2 c. frozen peas
1/3 c. soy-free soy sauce (I recommend Coconut Secret Coconut Aminos)
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</iframe>Directions
Heat a wok or large nonstick skillet over high heat.
Add the oil to the pan. Then, add egg to hot oil and break into small bits as it scrambles.
When eggs are scrambled, add garlic and ginger to the pan. Then, add the chicken and stir fry 2 minutes.
Add the carrots, pepper, and 3 of the diced scallions to the pan and quick stir-fry the veggies for approximately 2 minutes.
Add the rice to the pan and combine with the veggies.
Fry the rice with the veggies 2 or 3 minutes.
Add peas and soy-free soy sauce to the rice and stir fry 1 minute more.
Serve immediately, garnishing with additional scallions (optional)
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