Gluten-free Vegetarian Yakisoba inspired Fried Rice Chahan Recipe
1 tsp. gluten-free tamari or coconut aminos for soy-free
1 tsp. mirin
1/2 tsp agave nectar, maple syrup or sugar
1 small knob of ginger (1/2 in) grated finely with micro-plane
Special almost-yakisoba sauce* omit for soy-free:
ao nori for topping
Combine sauce ingredients in small bowl and reserve.
Heat grapeseed oil in a wok or cast iron pan on high. Add your onion and let soften. Then add the diced carrot and then the slivered cabbage and sautee until carrot is al dente. Add sauce to veggies and stir fry for one minute, and then remove from pan.
If necessary, rinse pan with water, clean and dry. Whisk egg ingredients in small bowl, without the sesame oil.
Add a few drops of sesame oil to your newly clean, dry pan. Heat on medium and when warm, add your egg in a flat sheet like a crepe to the pan. After 10 or 20 seconds, add your brown rice, crumbled in your hand so that it falls in individual grains on the rice. Use spatula or large spoon to fold egg into rice. Cook for a minute or two and then fold in the reserved veggies. *Optional pescatarian version- fold in katsuobushi flakes.*
Turn off heat and combine ketchup and worcestershire sauce in a small, microwavable dish and microwave on 30 seconds or until thickened but not burned. Smoke is bad. Thick and crusty is bad, too, so avoid that. Not that I’ve had any experience with overcooking my almost-yakisoba sauce, mind you.
To serve (or to dress for a bento), put in your intended dish or bento box. sprinkle with ao nori, salt if needed (taste to determine) and sprinkle with black sesame seeds.
Trying to get Kid Yum to like brown rice is a challenge, but she did like this. She found it hard to eat with a fork and a little messy for bento, though. Fine for adult or coordinated kid’s bento. I made it the morning of the bento day, using brown rice made the night before.