it was a wok-ing weekend!

This weekend was another great one for the books. This past Friday was my Mom’s birthday and being the big momma’s boy that I am I had to go see my parents. Unfortunately with busy schedules, we hadn’t seen my parents since early January, so this visit was long overdue. It was fun to get to spend time with them, even cook for them, and just catch up. Friday night they cooked pepper steak with rice and we caught up on basically everything (at least what we hadn’t already talked about earlier that week) and the rest of the weekend was quality time. We decided to cook pho for them on Saturday night. The verdict was good, I was scared they wouldn’t like it but they did. Then Sunday, we had a huge meal and my grandmother came over to visit. It was just a huge weekend for the soul and quality time with people that mean so much to me. My parents always out do themselves and of course I had to have dessert that was dairy free! Needless to say, I was in a food coma driving back to Auburn yesterday afternoon.


So when I got home I had to do something that would wake me up, so obviously I cleaned my house. Isn’t that what everyone does? After that I was of course even more tired, so I wanted to cook something that I had everything for. It should come to no surprise  to any of you that what I went for was something asian based and I whipped up some easy chicken fried rice. The recipe is one that I have used a lot since my diagnosis being that it’s rather easy and filling. This recipe was posted by Katie Fries on today’s mama. And yes before you comment about the interesting name of the blog, I found it on Pinterest haha!

The first part of the process (which I did while I was dusting and vacuuming haha) was to marinate the chicken tenderloins in soy sauce and garlic. Then after a little while, I placed that in the oven to bake for about 30-45 minutes. My oven is probably one of the oldest ones I have ever seen, so the degree and timing are off always!


The rice was cooked by the instructions on the packet, then I steamed some peas & carrots, and prepared the sauce for the rice. The sauce was a few simple ingredients such as soy sauce, rice vinegar, red pepper flakes, and brown sugar. The directions say differently, but this helps dissolve some of the brown sugar.


Once all the parts were done and together, I started combining it all. In the oiled wok began the garlic, peas and carrots. As you can see from the recipe below, you would cook the egg before adding in the peas and carrots but that is something I can’t partake in. After those had sautéed for a few minutes, I added in the chicken to sauté for a few more minutes. Then the rice was scooped in by the spoonful until all of it was mixed in. The sauce was added after that and I let it cook for a few minutes to make sure that it began to stick and crunch.


So this weekend was a great one and included lots of good food! Here is the recipe for the fried rice and trust me you are going to want to make it soon!


Gluten-Free Chicken Fried Rice

2 cups cooled cooked rice
3 eggs
cooked, diced chicken (I’ve also used shrimp)
1 cup diced veggies (peas and carrots)
black pepper, to taste
red pepper flakes, to taste
3 cloves of garlic, diced
tablespoon brown sugar
splash of rice vinegar
sesame seeds (optional)
butter (optional)
1/3 to 1/2 cup gluten free soy sauce

1. In a well-oiled large frying pan or wok, scramble egg with garlic and black pepper on medium heat.

2. After the egg has cooked a bit (don’t worry about overcooking it), add the meat and stir fry with the egg. Add the veggies and stir fry until cooked through.

3. Add the rice to the pan in spoonfuls. Eyeball it until it looks right. I usually use about 2 cups of cooked rice. Mix well.

4. Add red pepper flakes, brown sugar and splash of vinegar and mix together.

5. Add soy sauce and a small amount of butter and mix thoroughly.

6. Turn heat up and let cook until sauce begins to caramelize. The rice on the bottom should stick a little, but not be burnt or fused to the pan.


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