Recipe

GF Special Fried Rice
Main Course  Rice  Chinese  
Ingredients
8 medium cooked shrimp, shelled
1/2 block japanese fish cake, diced in small squares* Or 1 thick
slice cooked ham, diced in small squares
1/4-1/2 cup sliced mushrooms
1/2 or one whole carrot, peeled and diced into small squares
1/2 cup green peas
3 eggs
1 tsp salt
2 scallions, finely chopped (or 1/2 onion, finely chopped- if you use
onion, prepare with peas etc.)
1/8 cup vegetable oil (canola or peanut)
1 tsp. sesame oil (or more, to taste- use mild japanese kind)
1 tbsp San-J Wheat free low sodium tamari (or other GF soy sauce you like)
1 tbsp. Japanese mirin OR sherry
1 lb cooked rice (preferably left over from night before and chilled)
MSG to taste (leave out if you prefer, but it adds that authentic and
addictive bad-for-you thrill you may be missing. Note: I have some concerns that imported MSG may be made from wheat, so please check.)
Directions
1) Prepare ingredients on plate so they are ready to go.
2) In a bowl, lightly beat the eggs with a pinch of salt and some
scallions or minced onions.
3) Heat about half the oil in a preheated wok, adding dash of sesame
oil to taste. Stir fry shrimp, diced fish cake (or ham), mushrooms,
onions (if using), green peas, and carrots for one minute. Generously
sprinkle MSG if you wish. Add soy sauce and mirin or sherry. Remove
to your prep. plate.
4) Heat remaining oil in wok and lightly scramble eggs. Add rice and
stir to make sure each grain of rice is separated. Add remaining salt
and scallions (if not using onion), and the sauteed mixture of
shrimp, fish cake (or ham), mushrooms etc. Mix well, heat, add more
MSG and a dash of salt if you like. Serve warm.
Notes
This recipe has been one that my husband and I have been working on
for a while, and is lightly based on one we found in a Wok and Stir
Fry cookbook. It seems to get better every time we make it! You can
leave out any ingredients you like… Tonight I left out the shrimp
because we didn’t have any in our freezer, and it was still really
good. You can vary to approximate any of your favorites- for example,
add any kind of seafood or meat, add pineapple… whatever!

*NOTE ON FISH CAKE: read label very carefully to find GF, I found one
in a pink package made in Hawaii in my local Japanese grocery store-
it is wrapped in pink paper and when you open it, it’s a rectangle
with a white core and pink colored outer color, I found one happens
to be made from potato starch and tapioca starch but many have wheat-
this is only to approximate the Japanese restaurant’s take on Chinese
fried rice, but it’s a tasty addition, especially if like me you
don’t eat meat.

Rating:  8

Original Source:  

Recipe ID:  1006 		Added:  January 15, 2007

Last Modified:  January 15, 2007