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Happy Mother’s Day with a Vegan Gluten, Soy, and Egg-free Quinoa Fried Rice Recipe
Posted By yum On May 8, 2010 @ 8:08 pm In Chinese, Dairy Free, Egg Free, Nut Free, Rice Free, Soy Free, Vegan, Vegetarian, corn free, soy-free challenges, tapioca starch free | 9 Comments
Before I had a child, I never would have believed someone if they told me that I would give up eating all of my favorite things in order to breastfeed my child. But, lo and behold, once Baby Yum joined us, I found out that there was no choice about the matter at all. My heart told me that restricting my diet even more than a typical gluten-free diet was the right thing to do, if it meant that I could nurture my child. Strangely enough, it wasn’t the dairy or the eggs I found myself missing the most- but the most basic staple of my pre-baby life- rice. Going rice-free has been the hardest thing I ever did. And no, an elimination diet this extreme isn’t necessary for most allergy-baby moms, but it seemed to help us, and I’m happy to say that I feel every day this bond with Baby Yum was worth the sacrifice. As you can see from a very recent picture the DH took of me with Baby Yum, I’m loving being a (relatively) new Mommy. And, on the food front, I’m also happy to say that I’ve found quinoa to be a wonderful substitute for rice, whether I’ve used it for satisfying wild sushi cravings  or, most recently, in a wonderfully simple and tasty Chinese-style fried rice. This is a recipe the DH and I enjoyed recently, and I hope all you gluten-free Moms (and daughters, and sons!) enjoy it as well on this holiday.
All my best,
(Sorry I’ve been so busy lately, but those pesky PhD qualifying exams have kept me offline and with my nose pressed in a book… And when I’m not studying, my baby needs snuggles! I know you’ll understand, and you can count on more regular posts again after this hurdle is (hopefully) passed.)
Quinoa Fried Rice
3 cups Cooked Quinoa, chilled
2-3 tbsp. neutral oil (canola or peanut if you can have it)
1/4 onion, diced
Whisk together sauce ingredients and prep your veggies.
Heat wok on high. Add 2 tbsp of oil and heat until you see white smoke. Add slices of ginger and halved scallion. Let them turn brown and then remove from pan since they’ve flavored the oil. Toss in diced ginger (reserving a little) and quickly add your onion, carrots, and peas and stir fry until they soften slightly. Then add your broccoli. Toss a few times until broccoli has lost its bite… then pour on most of the sauce, reserving a little. Let sauce and veggies simmer for a minute or so and then remove from heat. Put veggies in a dish and reserve.
Heat wok again and add a little oil. If you like you can do half of the quinoa at a time… you’ll have better flavor. Add your little bit of reserved diced ginger and then toss half of your quinoa into the wok. Spread it around the wok and let it brown, and then stir it up. Brown a little more and then add half of your sauteed veggies and sauce, mixing in. Add a little leftover sauce and heat thoroughly.
Remove to a pretty serving dish and repeat.
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URL to article: http://www.bookofyum.com/blog/happy-mothers-day-with-a-vegan-gluten-soy-and-egg-free-quinoa-fried-rice-recipe-4871.html
URLs in this post:
 Image: http://www.bookofyum.com/wordpress/wp-content/uploads/2010/05/mommyk.jpg
 wild sushi cravings: http://www.bookofyum.com/blog/soy-free-and-rice-free-challenge-gluten-free-quinoa-vegetarian-sushi-recipe-with-no-soy-sauce-4553.html
 Image: http://www.bookofyum.com/wordpress/wp-content/uploads/2010/05/quinfried6.jpg
 Main Course: http://www.bookofyum.com/recipes_v2/listrecipes.php#Main Course
 Alternative Grains: http://www.bookofyum.com/recipes_v2/listrecipes.php#Alternative Grains
 Chinese: http://www.bookofyum.com/recipes_v2/listrecipes.php#Chinese
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