An easy healthy fried rice recipe that’s better than takeout!
Heat 1 tablespoon olive oil in a large wok or large cast iron skillet over medium-high heat.
Add the beaten eggs and cook into a thin omelette then remove and cut it into small pieces.
Clean the skillet with a paper towel and add the rest of the olive oil and warm over medium high heat.
Add the chopped mushrooms, garlic, and fresh ginger (peeled and grated), stir-fry for 1 minute.
Add the gluten free soy sauce, sesame oil, and the cooked and cooled rice and stir-fry for 2 to 3 more minutes.
Add the cooked chicken, defrosted green peas and carrots, green onions, and chopped cooked egg, and cook for 2-3 minutes until warmed all the way through.
Serve immediately, with more soy sauce to taste.
Rice - it must be cooked and cooled for best results, if you use warm rice it will tend to be more mushy. You can use cooked brown rice if you prefer but it will not absorb the liquid in the same way.
Soy Sauce - I used reduced sodium gluten free soy sauce, you can substitute with coconut aminos if you prefer and feel free to add more soy sauce to taste at the end.
Storage - If you don't plan to eat this right away then the cooked rice must be cooled immediately in your fridge. Can be refrigerated for up to three days and frozen for up to a month.
Servings - makes about 4 cups of rice.
found on www.noshtastic.com