Recipe

Vegetarian Soy Free Fried Rice Recipe
Ingredients
Marinade for broccoli:
1 tbsp sesame oil
1 tsp grill seasonings
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For Petit Pan Squash:
10 drops of sesame chili oil
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Grilled Veggies:
1 head of broccoli, cut into easy to grill flat strips or into florets with long but thin stalks
1 petit pan squash, sliced horizontally into thin slices
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Main Ingredients:
2 tbsp schezuan peppercorn oil OR other favorite oil
3 cloves garlic, smashed lightly
3 cups cooked white rice, preferably cold and left in refrigerator overnight
1 whole carrot, peeled and diced into small squares
1/2 cup green peas
bottom half of 3 green onions, diced
top half of 1 green onion, chopped
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Sauce:
1 tbsp mirin
1 tbsp GOOD GF vegetable broth
juice from one knob of ginger (1 inch, grated and then squeezed)
glub of sherry
generous amount of freshly ground pepper

Eggs:
2 eggs
top half of 2 green onions, chopped

1 tsp sesame oil
1 tsp Salt (or more to taste)
Chili oil (sesame oil with paprika flavoring)

Directions
Grill:
First combine marinade for veggies and then dip the head of each broccoli floret into the oil, placing them on a clean dish. Baste stalks with any additional oil. (Don’t be afraid to use your hands- get that oil on the broccoli!)

Drip a few drops of each sesame chili oil on one side of the sliced petite pan squash and swirl it on the surface, stacking them so that they oil the unseasoned side of the other slices.

Heat your grill (propane is easiest) and grill your veggies so that broccoli is crispy on the edges and squash slices have grill marks on each side but are NOT burnt.

Cut off broccoli florets into cute little baby florets. Chop the remaining stem into small bite size pieces.

Stack your patty pan squash and chop into squares.

Reserve.

Prep:
Mix your sauce ingredients
Crack your eggs into a small bowl and whisk them briefly, adding chopped onion

Stove:
Heat 1 1/2 tbsp. of your peppercorn oil in your wok on high and put in your garlic, letting it get golden brown and then removing the garlic from the oil. (Toss the garlic.) Throw 1/2 tsp salt in the oil, let it brown slightly and then add your carrot, green peas, and bottom half of three sliced green onions. Stir them for a minute or so, letting them cook. Add your grilled veggies and immediately pour in your combined sauce ingredients. Let warm but do not overcook. Remove to large plate or bowl and reserve. Do not wash wok.

Place wok back on the hot stove and add 1/2 tbsp of your peppercorn, letting it heat and then adding a generous pinch of salt. Throw in your eggs and stir them briefly, and then add cold rice, stirring to combine and making sure there are not clumps of rice. After you’ve stirred it thoroughly, add a little bit of sesame oil to the bottom of the wok and mix it in. Add your sauteed mixture of veggies and make sure it’s warm. Throw in that last half of chopped green onion tops. Taste and add any additional seasonings you feel necessary.

Notes
This may be gluten free, dairy free, soy free, and vegetarian but it is deliberately not ALL that healthy, thanks to copious amounts of salt and sesame oil. The point is to approach the decadence of your typical Chinese fried rice takeaway with all its meaty, MSG enhanced, greasy goodness. Well, maybe this is a LITTLE BIT better for you than that- but it’s also Damned Tasty. Try it and see!