Gluten-Free (Allergy-Free) Chicken Fried Rice. This recipe is one of the most fun I’ve ever developed. As I’ve 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, wouldn’t 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, that’s out too. What’s 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. I’ve trade marked that sucker, so if anyone has a bottling business, give me a call. I think we’ve got a winner.
Gluten-Free (Allergy-Free) Chicken Fried Rice
Makes 4 Servings
- 4 Tablespoons canola oil
- 2 teaspoons finely minced garlic
- 2 teaspoons finely minced fresh ginger
- 2 scallions, chopped, white and green parts
- 1/2 cup minced yellow onion
- 1/2 cup diced carrots
- 1/2 cup sliced water chestnuts
- 1/2 cup chopped asparagus (fresh or frozen)
- 1 teaspoon fine sea salt, divided
- 1/2 lb. ground chicken
- freshly ground pepper
- 3 cups cold cooked rice (I prefer Jasmine, day old is best)
- 1 Tablespoon “Cybele’s Soy-Free Soy Sauce” (recipe follows)
1. Heat a wok over high heat, add 2 Tablespoons of the canola oil, and heat until it’s 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 it’s crumbly and browning nicely. When no longer pink and nicely browned up, sprinkle with the remaining 1/2 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
Cybele’s Soy-Free Soy Sauce
Makes about 1/4 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 cup beef stock(Kitchen Basics is GF and Allergen-Free)
- 1/2 piece of Kombu seaweed (about 3×2-inches)
- 1 teaspoon cider vinegar
- 2 teaspoons molasses
- 1/2 teaspoon finely minced garlic
- 1/2 teaspoon finely minced ginger
- one turn of freshly ground pepper
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.
Cybele’s 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!
(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 I’ll 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.