Gluten-Free Vegetable Fried Rice Recipe

About this recipe

A quick and satisfying gluten-free dinner featuring stir-fried rice, colorful vegetables, and a touch of soy-free seasoning. Perfect for solution seekers looking for a wholesome meal.

Ingredients

• 25 g Parsley
• 200 g Orange Carrot (Gajar)
• 200 g Green Peas (Peeled)
• 1 pack (500 g) Natureland Organics Chana Besan
• 1 ltr Organic Tattva Peanut Oil Bottle
• 200 ml Japanese Choice Gluten Free Soy Sauce
• 100 g Everest White Pepper

Instructions

1. 1. Heat 2 tablespoons of peanut oil in a large skillet over medium heat. Add 1/2 cup diced carrot and 1/2 cup green peas, and sauté for 3 minutes until slightly tender.
2. 2. Add 2 cups of cooked long grain rice, 2 tablespoons of soy sauce, and 1/2 tablespoon of white pepper to the skillet. Stir well and cook for 2 minutes. Remove from heat and set aside, keeping it warm.
3. 3. In a separate skillet, heat 2 tablespoons of peanut oil over medium heat. Pour in a mixture of 1/2 cup chickpea flour and 1/2 cup water to create a thin pancake. Cook until set, about 2-3 minutes, then transfer to a cutting board.
4. 4. Slice the pancake into thin strips and add them to the rice mixture. Stir to combine evenly.
5. 5. Sprinkle 1/4 cup of chopped parsley over the fried rice. Serve warm and enjoy.

Frequently asked questions

How can I ensure the vegetables remain tender and not mushy?

To keep the carrots and peas tender yet slightly crisp, sauté them for just 3 minutes as instructed, over medium heat. Avoid overcooking or using too high a heat, as that can cause them to lose their texture and vibrant color.

What’s the best way to reheat leftover Gluten-Free Vegetable Fried Rice?

Reheat the fried rice in a skillet over medium heat with a drizzle of peanut oil to prevent sticking. Stir frequently to ensure even heating, and avoid microwaving as it can make the rice and chickpea pancake strips rubbery.

How can I scale this recipe for a larger group?

To scale the recipe, simply double or triple the quantities of all ingredients while keeping the ratios the same. Use a larger skillet or cook in batches to ensure the rice and vegetables cook evenly without overcrowding.