Allergy free fried rice with chicken recipe

Ingredients

• 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

Method
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.

Note

• 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.