Can't Believe It's Allergy Free!

Try this flavourful fried rice, a delicious accompaniment with Chinese meat and poultry.  Great to serve with tofu,( if soy is not an issue) or with any other vegetarian entrée, this rice is a favourite with all my grandchildren, the one with allergies, and the ones without

Although I use dairy and soy in some of my recipes, I give substitutes whenever possible, but I completely avoid other allergenic foods such as wheat, eggs, nuts and fish.  If you can have eggs or fish, just go ahead and add to this rice recipe.

Ingredients

• 1 cup rice
• 11/2 cups very finely chopped broccoli
• 1/2 cup finely chopped green onion
• 1/4 cup finely chopped fresh cilantro
• 1 cup cooked, shredded chicken or pork (optional)
• 3/4 cup chicken/vegetable broth
• 3 Tablespoons oil
• 1/2 teaspoon fresh, crushed garlic
• 1 teaspoon very finely chopped large green chilli pepper (or to taste)
• 1 Tablespoon Gluten free Soy Sauce (tamari)—optional
• 1 teaspoon lime/lemon juice
• 1/2 teaspoon salt, or to taste

Note

I use the larger variety of green chilli peppers as they are milder.  The small ones are much more pungent and packed with fire!

Method

1. Cook rice with 2 cups water, 1/4 teaspoon salt and lemon juice.  The lemon/lime juice will prevent rice grains from becoming sticky, and will enhance flavour.  Some varieties of rice may need a little extra water.
2. Fluff out the cooked rice with a fork and allow it to cool a little.
3. In a large wok, heat oil on medium heat and add crushed garlic and very finely chopped green chilli pepper.
4. Add broccoli, sauté a little, then cover and cook for a minute.
5. Add cooked meat, green onions and chicken/vegetable broth.
6. Add soy sauce and chopped cilantro.
7. Gently fold in the rice.
8. Mix all ingredients well, then cover wok for a couple of minutes or so to allow the fried rice to warm well and absorb flavours.
9. Remove from heat, and serve.

A great dish for the whole family!