Wednesday, March 13, 2013

Allergy free fried rice with chicken recipe

  • 300-400g chicken thigh, deboned and diced fine
  • 1½ cups jasmine rice
  • 2 cups water
  • ¼ cup allergy free soy sauce replacer
  • 1 tsp sesame oil or other aromatic oil (see note)
  • 2 tbsps olive oil
  • 1 garlic clove, finely chopped
  • ½ cup peas or snow peas, trimmed and sliced
  • 1 corn cob’s kernels
  • 1 carrot, peeled, finely chopped
  • ¼ cup water, extra
  • White pepper, to taste
  • Salt, to taste
  • 2-4 shallots, thinly sliced

How to cook rice for fried rice
  • Place the rice in a sieve and rinse under cold running water until the water runs clear.
  • Place the rice and water in a medium saucepan over a high heat.
  • Bring to the boil, stirring often.
  • Reduce the heat to low.
  • Cover with a tight-fitting lid or foil and cook for 12 minutes or until the water is absorbed and the rice is tender.
  • Remove the rice from the heat and set aside, covered, for 5 minutes.
  • Using a fork to separate the grains, spread the rice over a baking tray and set aside to cool completely.
  • Cover with plastic wrap and place in the fridge overnight.
Fried rice
  • Combine the soy sauce replacer and tsp of oil in a small bowl.
  • Set the sauce aside.
  • Heat the 2 tbsps olive oil in a wok over a high heat.
  • Stir-fry the garlic until aromatic.
  • Add the chicken and stir fry until the chicken begins to whiten.
  • Add peas, corn and carrot, tossing to combine.
  • Add the extra water to the wok.
  • Cook, stirring occasionally, until the vegetables are tender as desired and the liquid has evaporated.
  • Add the pre-cooked rice and cook, stirring with a wooden spoon to break up any lumps, until the rice is heated through.
  • Add the sauce and toss to combine.
  • Season the fried rice with white pepper and salt.
  • Stir through the sliced shallots.

  • If you can’t use most aromatic oils readily available you can use flavoured olive oils or make your own by adding your own flavoursome ingredients (chilli, garlic, spices etc.) to a bottle of olive oil and let it sit overnight. You may or may not want to strain the oil afterwards for long-term storage, depending on the strength of flavour you want.

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