Cybele Pascal
Gluten Free (Allergy Free) Chicken Fried Rice and Soy Free Soy Sauce Recipe
Gluten-Free (Allergy-Free) Chicken Fried Rice. This recipe is one of the most fun Ive ever developed. As Ive mentioned, I like a good challenge, and this was certainly that. How to make fried rice without the following allergens: soy, gluten (in soy sauce), peanuts, tree nuts, eggs, or sesame? Also no fish or shellfish. What a conundrum.
Additionally, I opted to make it with no legumes, for the many with legume allergies. Okay, I could work around green peas, omit the eggs, wouldnt include shrimp, use canola oil instead of peanut oil and sesame oil, but what about the soy sauce?
Chinese food without soy sauce? No tamari either? What about fish sauce? Nope, thats out too. Whats a cook to do?
Soy sauce provides the acidity and sweetness we so love in a stir-fry. At first, I tried substituting lemon juice and mirin (a sweet Japanese cooking wine made from rice). It was totally wrong and lacked the earthy depth of soy sauce. So I thought about what else has that depth of flavor, that umami.
Beef stock, and Kombu are both deep flavors, I thought, stick em together, add a little garlic and ginger, a little something to sweeten, reduce to condense flavor, and voila, soy-free soy sauce is born. Ive trade marked that sucker, so if anyone has a bottling business, give me a call. I think weve got a winner.
Gluten-Free (Allergy-Free) Chicken Fried Rice
Makes 4 Servings
1. Heat a wok over high heat, add 2 Tablespoons of the canola oil, and heat until its staring to ripple slightly and almost smoking. Add garlic and ginger, toss, add scallions, toss, then add onion. Cook, tossing often, about 2 minutes until onion is soft and turning golden.
2. Add carrots and water chestnuts, and cook until carrot is soft and water chestnuts are turning golden, about 2 minutes. Add asparagus and cook, tossing, about 2 minutes more. Sprinkle vegetables with 1/2 a teaspoon of the salt, tossing well to coat, then transfer to a separate bowl. Set aside.
3. Heat 1 more Tablespoon of the canola oil in the wok, and add the ground chicken. Use your spatula or spoon to break up the chicken, really breaking up the clumps until its crumbly and browning nicely. When no longer pink and nicely browned up, sprinkle with the remaining ½ teaspoon of the salt and little bit of freshly ground pepper. Toss well to coat. Transfer chicken to the bowl with the cooked veggies.
4. Add the remaining 1 Tablespoon of canola oil to the wok, add the rice, and cook, tossing often 2 to 3 minutes until rice is glossy and aromatic.
5. Drizzle the rice with the Tablespoon of mock soy sauce, tossing well until coated. Add back in the veggies and chicken, and cook, tossing well, until heated through. Remove from heat, and serve!
Gluten-Free (Allergy-Free) Chicken Fried Rice © 2010 by Cybele Pascal
Cybeles Soy-Free Soy Sauce
Makes about ¼ cup
This amazing new recipe is going to open a whole new world of food to you if you avoid soy and gluten. Asian food is heavily dependant on the flavor of soy sauce, so those on SF/GF diets were out of luck. Until now! Get ready for Asian food again, and get your stir-fry on!
1. Combine beef broth, Kombu, cider vinegar, molasses, garlic, ginger, and pepper in a small saucepan. Bring to a boil. Reduce to a simmer, and cook on low heat for 30 minutes. Strain through a fine sieve, and set aside. Let cool to room temperature, then store tightly covered in the refrigerator.
Cybeles Soy-Free Soy Sauce© 2010 by Cybele Pascal
Check out more “Slightly Indulgent” but healthful recipes over at Amy’s Simply Sugar and Gluten-Free @Slightly Indulgent Tuesdays.
Also, if you are new to my site, please note that I’m also the allergy-free expert over at MARTHA STEWART’S WHOLE LIVING DAILY, where you can leave recipe requests for me at my “Food Allergy Recipe Challenge”. For my most recent recipe challenge, see the Gluten-Free Allergy-Friendly Pita below!
GLUTEN-FREE ALLERGY-FRIENDLY PITA at Martha Stewart’s Whole Living Daily! Check it out!
(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and Ill help you find it.)
SAFETY NOTE: Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns BEFORE consumption. Ingredients and manufacturing practices can change overnight and without warning.
31 Responses
[…] This post was mentioned on Twitter by P Reilly, Naturopath, Cybele Pascal. Cybele Pascal said: Check out Gluten-Free (Allergy-Free) Chicken Fried Rice & Soy-Free Soy Sauce Recipe @ http://www.cybelepascal.com/?p=2029 #gfree #glutenfree […]
My brother just told me it’s rude to have the chopsticks sticking into the food like they are. Please forgive my rude pic!
best,
Cybele
OMG OMG OMG OMG! I can not wait to try this “soy sauce”!!!! We were using some sesame oil/fish sauce/ginger combo but Miles is now showing serious signs of an allergy so we wiped down our kitchen and threw the stuff out. This will be perfect as we love us some fried rice! Thanks Cybele!
I am so happy that I found your blog! I bought your allergen free baking recipe book and I absolutely love it! I love how creative you are in dealing with allergies and how well everything turns out!
I’m also quite excited that you posted a soy-free soy sauce recipe – my mum is ridiculously allergic to soy so I want to reduce the amount of soy that I eat but soy sauce is something you can’t really make an easy substitution for. Until now that is! 
Hey Christina and Christine:
thanks for your comments. also, i just heard about this adzuki bean miso tamari, if you can eat legumes. I’m going to order it and see how it is too. http://www.southrivermiso.com/store/c/5-Other-South-River-Miso-Products.html
best,
Cybele
Hmm this is so yummy! I love this recipe. I couldnt wait to try this one.
Thanks Ket!
REALLY?!?! I can’t tell you how excited I am to try your “soy” sauce. I kept using tamari trying to convince myself it “was really just fine–it’s FERMENTED soy”. Until last week I just had to face facts and made my Thai Beef soy-sauce-less. No longer! I look forward to whipping up a batch this weekend. Thanks!
Hi Erin:
I too have a problem with soy sauce and tamari, thus this sauce. Hope you enjoy. I tried it with a beef broc stir fry too and that was fantastic.
all best,
Cybele
Never again!! After years of making myself a separate dinner or avoiding making Asian cuisine I can say that:) We had a wonderful family dinner tonight with your chicken fried rice recipe. Thank-you so much for genius, patience and willingness to share your ideas. My 4 1/2 yr old and 22 month old ate all their asparagus ( I tripled the amount) and the other veggies I added in and my older said, “Mommy you win the contest for making the best dinners ever this week!!”
Melissa:
That is just the sweetest thing to hear! So happy your kids liked the recipe, and gave you props!
best,
Cybele
Cider Vinegar gives me a horrid headache even with just a tsp. Would white vinegar be o.k.? I need to test the Kombu. : )
Hi Johanna: That would be fine, or can you do rice wine vinegar?
[…] Allergy Free Chicken Fried Rice with Soy-Free Soy Sauce from Cybele Pascal […]
This is on my must make list! I have no problem with soy, but can’t have all the sodium. I guess this is low-salt as long as you use a low-salt broth. I haven’t heard of Kombu seaweed. How is it sold?
I made this to take to a friend who is eating organic and soy free post double mastectomy,and it was delicious (even made with brown rice)! Thank you.
Not sure if this is a silly question or not, but “how long” do you think this would stay good in the frig before “going bad”. I want to make extra to keep on hand.
Thanks!!
[…] *If you can’t tolerate soy, you can try Worcestershire. You could also try Cybel’s Soy-Free Sauce recipe. […]
[…] *If you can’t tolerate soy, you can use Worcestershire but it’s not as good. You can also try Cybel’s Soy-Free Sauce recipe. […]
ore than other seaweeds, kombu is a rich source of glutamates, notably monosodium glutamate (MSG), the chemical that lends its distinctive flavor to dashi.
i have problems with msg i thought this dish did not have any?
Dear Bridget, the glutamates in kombu are natural, just like the glutamates in many other foods like mushrooms and broccoli. This is not an artificial manmade chemical like the MSG in so much commercial foods. I too have a problem with MSG (a rather severe one) but I don’t have a problem with the natural glutamates in seaweed. However, if you do, you should stay away from this dish!
[…] Pascal continues to woo me with her simple, family-oriented, allergy-free recipes. Heres a great article on hypoallergenic Asian […]
[…] 1 Cup White Vinegar 1/4 cup Tamari Sauce (Soy-free recipes here and here) 3/4 cup […]
[…] (I actually used 7 cups homemade stock and 1 cup water) 1/4 cup Tamari Sauce (Soy-free recipes here and here) 2 Tbsp Lime Juice 1 Tbsp Ground Ginger 1 Tbsp Sucanat or Brown Sugar 1/8 – 1/4 tsp […]
[…] 1/2 cup Cybele’s Soy-Free Sauce […]
[…] of your choice 1 Sweet Onion, chopped 6 Summer Squash, sliced 1 Tbsp Tamari Sauce (Soy-free recipes here and here) Garlic Powder to taste Salt and Pepper to taste 2-3 Cups Cooked Chicken […]
Cybele, I am so excited to try this soy-free soy sauce! Thanks so much for sharing this recipe. I absolutely love Asian food and I was crushed when I recently found out I’m allergic to soy & gluten. One question for you… I am also allergic to ginger. Do you think I could just omit the ginger, or should I add something else peppy to replace it?
Thanks again!
Kim
OMG! I am so glad I found you and this website! I love to cook and my 15 month old son was just diagnosed with very severe allergies to egg & peanuts, moderate allergy to wheat and soy. I have been trying to come up with ways to make family favorites but am not so creative. I threw out our soy sauce but miss it in so many recipes and marinades. You are amazing! I cannot wait to try this! Thank you so much!!!
I recently found out I have all kinds of allergies. Luckily my symptoms are typicall only red face/chest and migraines (throat closing for only avocados and bananas). However, my issue comes because not only am I allergic to soy and peanuts which are in a lot of foods, but also corn. I have realized how many items have corn in them. How do you cook/eat without corn? Any advice?
THANK YOU!!!!!!!
I got to have chinese food in the first time in almost 2 years tonight . I kind of Paula Dean’d it up with more molasses, more oil, and more salt, but you gave me a GREAT starting place!!!. I’m deathly allergic to soy, and am supposed to stay away from all legumes. Anyway, I really appreciate your recipe. It’s definitely a keeper.
On another note, I don’t trust Wooster (worsterschire) sauce. And I wouldnt tell any soy allergy person to trust it. Supposedly the Lee and Perrin’s (or whatever the name brand is?) is OK, but it contains “Natural flavors,” which 9 times out of 10 contain some form of soy. All other wooster sauce bottles I’ve read actually contain soy sauce. So that might be another recipe to dream up in the future (if you haven’t already).
Thanks again!!!
[…] Chicken Fried Rice […]
Leave a Reply
Featured Recipe of the Week
Gluten-Free Pita Bread
