Pantry Fried Rice

• Gluten free

• Meat

  • 1 Chicken
  • 1 Pork sausage

• Produce

  • 1 Garlic
  • 1 Ginger - 1 teaspoon
  • 1 Green onions
  • 1 Onion
  • 1 Red bell pepper
  • 1 Red cabbage
  • 1 Romaine lettuce - 1 cup

• Refrigerated

  • 1 Egg - 1, whole

• Condiments

  • 1 Tamari

• Pasta & Grains

  • 1 Rice

• Baking & Spices

  • 1 Salt
  • 1/8 tsp White pepper

• Oils & Vinegars

  • 1 Oil
  • 1 Sesame oil - 1 teaspoon

Found on bamskitchen.com

Description

Directions

• Step 1) In a wok or large pan, place oil and turn on burner to medium/high heat.Step 2) Add aromatics such as onion, ginger and garlic and fry just until the aroma hits your nose. About 1 minute. Do not burn garlic or otherwise it will have a bitter taste.Step 3) Add pork sausages (or other meats, fish and seafood or tofu as desired) Fry until cooked or if using pre-cooked just until slightly caramelised and the flavours have had a chance to mingle. Remove meat or other protein products from the pan and set aside.Step 4) Add your firm vegetables to the pan first. Add peppers, followed by cabbage and stir fry for 1-2 minutes until vegetables are aldente. Keep your vegetables moving in the pan.Step 5) Add your rice to the vegetables and separate so that all rice pieces are coated with the oil and flavourings. Add your pork sausages back to the pan. Keep the contents in the pan moving.Step 6) Add the tamari (soy sauce) around the edges of the rice and leave it set for a few seconds until it evaporates. Add salt, pepper, gluten free chicken powder and sesame oil to taste. Add the chopped romaine lettuce and stirfry for about 30 seconds. Keep the contents in the pan moving.Step 7) Move your rice to the sides of the pan and add your egg. Let the egg stand sit for 20 seconds then quickly move through and flip over into your rice. My boys like their egg very fine pieces in their fried rice.Step 8)  Garnish stir fried rice with chopped green onions and enjoy.