Make Your Own (Gluten-Free!) Chinese Takeout!

One of the things I have missed since going gluten-free a little over a year ago is restaurant dining.
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We still eat out, to be sure, but we tend to stick to the same Celiac-friendly restaurants where we know exactly what my son and I can eat.Chinese takeout, with its noodles, wheat-based sauces and occasional fried offerings is not usually a great choice.

I have taken to making my own Chinese takeout at home to satisfy that craving. It’s not quite the same as picking up the phone and making a call, but I was recently told my chicken fried rice gives real Chinese takeout a run for its money! In the spirit of sharing, I’m posting it for you here. (Full disclosure: I am neither a chef nor a dietician. This recipe is based on my own trial and error in the kitchen rather than actual professional training in either of those fields.)

Gluten-Free Chicken Fried Rice

Ingredients:

  • 2 cups cooled cooked rice (I usually use Calrose rice but have made it with brown rice as well.)
  • 3 eggs
  • cooked, diced chicken (or beef or tofu)
  • 1 cup diced veggies (I usually use fresh or frozen peas and carrots)
  • black pepper, to taste
  • red pepper flakes, to taste
  • 3 cloves of garlic, diced
  • tablespoon brown sugar
  • splash of rice vinegar
  • sesame seeds (optional)
  • butter (optional)
  • 1/3 to 1/2 gluten free soy sauce or tamari (I use San-J low sodium gluten-free tamari; La Choy soy sauce is also gluten-free)

1.In a well-oiled large frying pan or wok, scramble egg with garlic and black pepper on medium heat.

2.After the egg has cooked a bit (don’t worry about overcooking it), add the meat and stir fry with the egg. Add the veggies and stir fry until cooked through.

3.Add the rice to the pan in spoonfuls. Eyeball it until it looks right. I usually use about 2 cups of cooked rice. Mix well.

4.Add red pepper flakes, brown sugar and splash of vinegar and mix together.

5.Add soy sauce and a small amount of butter and mix thoroughly.

6.Turn heat up and let cook until sauce begins to caramelize. The rice on the bottom should stick a little, but not be burnt or fused to the pan.

This recipe serves my family of four and we always have leftovers. We eat this as a main course but if you really want to go all out why not try making a few Chinese takeout-style dishes for a family-style meal? Here are some recipes to get you started:

Szechwan Beef Stir-Fry from Better Homes and Gardens (Make sure the bottled sauces the recipe calls for are gluten-free.)

CrockPot Broccoli Beef from A Year of Slow Cooking (This recipe is easy and has received great reviews. I will confess that when I made it my results were less than stellar but that’s because I used spicy sesame oil instead of regular.)

CrockPot Sweet and Sour Tofu, also from A Year of Slow Cooking. (Everybody in my family loved this. Though I will say that we had a hard time finding the gluten-free sweet and sour sauce the recipe calls for so I ended up making my own.)

General Tso’s Chicken, courtesy of Tyler Florence and the Food Network (As long as you use gluten-free soy sauce you don’t have to make any other substitutions!)

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