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Recipes

Carriefaith

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kbabe1968 Enthusiast
kbabe1968
Posted
You rock for taking the time to post these recipes. I have a request. My mother misses her take-out Chinese fried rice really badly! I found some gluten-free soy sauce for her (Great Value, Wal-Mart's brand.) She doesn't like a lot of veggies, but the main thing is getting the seasoning right. She wants it to taste like take-out! lol. I don't blame her though, it was one of her favorite "guilty pleasures."

So.... do you have, or have you seen, a fried rice recipe similar to what you get at take-out restaurants? Thanks in advance.

I don't make it, but hubby does. We've found that two things are KEY in making taste like the takeout kind. First is use a short grain, or sweet rice so that it's stickier (like a sushi rice). Second is to make sure you make the rice a day ahead and let it be COLD before you fry it. If it's warm or wet, it gets really mushy.

Make sure your skillet (wok works better ofcourse) is REALLY HOT.

My husband just uses a recipe he got off of recipezaar (just makes sure to use all gluten free ingredients)....he hasn't made it in a while....may just ask for it this weekend.

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Guest j_mommy
Guest j_mommy
Posted

THANK YOU SOOOO MUCH!!!! I am new to the celiac and cooking world!!!LOL I have to have reciepes...i'mnot the type of person that can just whip something together!! Thanks again!

Karen B. Explorer
Karen B.
Posted
THANK YOU SOOOO MUCH!!!! I am new to the celiac and cooking world!!!LOL I have to have reciepes...i'mnot the type of person that can just whip something together!! Thanks again!

I showed Hubby how to make fried rice last weekend. It literally is just something you throw together. I'd make a list of what is in the dish she's used to for starters.

  • First, I assemble all of the ingredients because once you get the pan hot, it moves fast.
    Second, I add ingredients in the order that they need to cook (example: you'll want the onions to cook longer than the mushrooms)

Ingredients are variable depending on what I have on hand but these are some of the things I've used:

  • chicken, beef and/or shrimp (unless we're in a vegatarian mood that night)
  • Tofu - if you use it, plan on frying it first and draining off the grease. Some may bake it instead which would be healthier
  • scrambled egg
  • fresh mushrooms
  • fresh shredded carrots
  • fresh snow peas
  • fresh onions (white and/or green)
  • frozen mixed veggies (when I'm in a lazy mood)
  • pineapple (really good with shrimp or chicken)
  • fresh bean sprouts & bamboo shoots --I don't usually bother with these because I don't usually have them on hand but if you use them, the sprouts overcook fast and you want them to still be crunchy, shoots are usually already tender
  • day old cold rice (I use brown short grain but fast food is always the cheap short grain white, jasmine white rice is better)
  • gluten-free soy sauce or tamari sauce

The last thing I add is the soy sauce because it burns easily and be careful not to overdo the soy sauce. It can be powerful stuff. I'm not a traditionalist, I keep a bowl on the side to dump things into so they won't get overdone. I'd experiment a couple of times before you do it for her. It's really one of the easiest things to fix once you've done it a time or two.

Once you get it down, it translates really well to an Italian type dish with fresh veggies, meat, olive oil, garlic and gluten-free pasta in what I nicknamed a pasta stir fry.

I can understand what she's after. I love my hubby's chili but I asked him if he though he could make chili that tasted canned because Frito Pie isn't supposed to taste fresh and healthy. He came through like a champ. Now, I can get Hormel chili with beans (it's gluten-free) but I didn't know that back then.

Good Luck! I think once you get the hang of it, you'll have a lot of fun with the general technique.

Karen B. Explorer
Karen B.
Posted

I woke up this morning and realized I probably wasn't as detailed as I should have been for someone doing stir fry for the first time. Perhaps this will help...

Open Original Shared Link

Open Original Shared Link

and for background info and links to recipes...

Open Original Shared Link

Apologies, when you've done something for a long time, it's hard to remember what it's like to not know how to do it.

  • 4 weeks later...
Carriefaith Enthusiast
Carriefaith
Posted
  • Author

Chickpeas and Rice

Wonderful as a side dish or a yummy fantastic treat!

2-3 tablespoons olive oil (or your favorite)

1 onion, diced

1 can plain chickpeas

1.5-2 cups of basmatti rice

3.5-4 cups of water

cumin to tatse (1/8 - 1/4 teaspoon)

gluten-free soy sauce (VH)

Cook onion and oil in a pot until onion is browned. Place water in the same pot with the onion and oil. Bring water to a boil. Add rice, chickpeas, and cumin. Turn the temperature down to a simmer and let the rice cook as usual. Serve with gluten-free soy sauce when the rice is done.

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