Chinese used to be one of our staple take aways, however since finding out that I’m gluten intolerant, this has been made a bit more complicated as i have to be careful that there’s no soy sauce in anything I order. Sometimes I get cravings for fried rice and it couldn’t be simpler to make! This makes 2 good-sized portions and can be adapted with different veg or by adding meat or fish to bulk it out even more!
10 minutes (once your rice is cooked and cooled- unless you use a packet!)
250g cooked and cooled rice (or microwave rice- a lifesaver in our house!!)
2 spring onions (green parts only)
Handful of chives
1 tbsp tamari (gluten free soy sauce)
1 tbsp garlic-infused olive oil
1 thumb-sized chunk of ginger
Chopped chilis to garnish
Salt and pepper
Whisk the eggs with salt, pepper and the chives and leave for a couple of minutes.
Gently fry the chopped carrots together with the ginger in the garlic oil until the carrots start to soften. Push the carrot to one side of the pan and add the egg mix to the other side and gently scramble (without mixing with the carrot).
Once the egg is cooked through, mix with the carrot, add the rice and chopped spring onions and mix thoroughly. Season to taste with tamari and fry for a further 2 minutes.
Serve with sesame seeds and chili and siracha sauce if you’re feeling adventurous!