I could live off of rice. I think. Something about the texture and the flavour possibilities. Curry. Pilaf. Risotto. Stir Fry. Fried Rice.
There are many dishes I haven't tried like pilaf & paella but I will. Eventually. Right now we're eating lots of fresh, crunchy stir fries and trying new (and sometimes a little too hot - I'm a mild kinda gal) curries from my man's new curry cookbook. My favourite rice dish to cook is definitely fried rice. I love all the veggies and the flavour of the bacon. Yep, bacon. My fried rice isn't exactly traditional infact it has some unusual spices. But, hey it's the way I like it and that's what matters right? My little gluten free tastebuds (and tummy!) Well, I suppose it helps that my family and best friend request it often when they visit! I hope you enjoy it as much as them - if not, well change it til you do!
--- I interrupt this communication ---
Excuse me just a moment, but I have to announce that Perth has just had the craziest storm of (possibly) all time. Skylights, windows and windscreens of cars have been smashed in thanks to the tennis ball sized hail that flew across the city at approximately 130km/hour. Our office is partially flooded and the roads are green with leaves that have been stripped off of their, now bare, branches and emergency services and insurance companies will have some busy days ahead. Wow. This was rather intense for poor little ol' Perth and is the reason I'll be investing in some Wellingtons soon!
Gluten Free Scallywag Fried Rice:: Gluten Free Recipe
1/2 brown onion, diced
4 bacon rashers, diced
2 carrots, diced
1cup peas, cooked
1cup corn, cooked
1/2 cooked chicken or pan-fried chicken breasts, shredded
2-3Tbslpn Gluten Free soy sauce
1/4tsp ground cumin
1/4tsp ground coriander
Pinch cayenne pepper
Cook rice according to your preferred method (we use a rice cooker), until just undercooked. Allow to cool. I actually find rice from the night before works best in this.
Stir fry the carrot and broccoli in a large wok (I have a scanpan one) and remove from pan. Whisk eggs and add to hot pan, scramble until just done. Remove from pan.
Heat a tablespoon of oil and add onion and bacon and fry until browned. Add rice ans heat through. Add all remaining ingredients and those cooked earlier. Stir fry until hot and if you wish a little crispy in sections (these are the bits my mum loves and often the first picked out of the wok)
This is so easy to make just cook and combine. Add whatever is in your fridge diced zucchini and capsicum - delish! I often make extra for lunches and enough to freeze for a 'slack dinner' later in the month. It freezes very well, just defrost and refry in a little olive oil for a healthy and nutritious meal.