No Rice for Old Soy

Tags

asian food, fried rice, healthy, home cooking, no soy

So first of all, please forgive me for the delay between posts. My beautiful family suffered a tremendous loss this week. My beautiful second cousin lost her battle with Multiple Sclerosis, and related illnesses in which Cancer was one of them. At the tender age of 35. After closure, at the funeral I finally felt my goodbyes were said, and life was on the uprising once again. Thanks to my gorgeous husband whom wiped my tears, filled my glass with water and wine, and was the best friend I could of asked for.

Okay, enough with the mush, mush. This week was incredibly difficult to be creative and imaginative, but I DID manage to come up with this little beaut’…

I was rummaging through the pantry, throwing ingredients frantically together. Usually I have dinner planned, but tonight it just snuck up on me…I swear! I then have a ‘light-bulb’ moment. You know the one when you remember what you used to do back in the day as a young adult, desperately trying to make something for dinner. Using whatever in-date piece of food-like substance you could find. Only this time, it’s a little more refined. This is my version of fried rice, and it’s made without soy, without flavour enhancers, and its completely healthy! It also is incredibly quick to make.

If your lucky enough to own a wok, use it for this recipe. If not, do as I do and use a large and deep frying pan instead.

You will need the following Ingredients:

2 Cups Cooked (then cooled) Brown or White rice
1 Cup cooked Ham Diced
1 1/2 Cup cooked Stir Fry Mixed Vegetables
3 Eggs (2 whites & one whole egg mixed)
1 Small Diced Brown Onion
1 Tbsp of Diced Spring Onion2 Cloves Diced Fresh Garlic
3 Tbsp Chinese Cooking Wine
1/2 Tsp Salt
1/8 Tsp of Cracked Pepper
2 Tbsp of Extra Virgin Olive Oil
Parmesan Cheese for Seasoning (optional)

In a frying pan, heat oil over medium-high heat. Add onions and garlic and sauté.

Once onions appear transparent, pour the mixed eggs right into pan and gently scramble with spatula. Add cold, dry, rice into pan and break apart clumps. Stir-fry mixture for several minutes until a nice browning appears on the rice surface. Turn the rice about every 30 seconds to give the rice time to brown.

Add the Ham, Spring onions, Pepper, Wine, Mixed Vegetables, and salt to pan. Cook until heated and well-mixed, for approximately 2 minutes.

Serve with a dash of Parmesan cheese as seasoning.

There is NO soy in this rice, because Soy sauce will ruin your rice (Yes… I said it). It will ruin the rice’s natural flavour. Why? The reason is that Soy sauce is fermented soy beans and is very strong in taste. Even a little soy sauce will quickly darken the rice and dominate the natural flavour of the rice. If you brown your rice, more you will have no need for soy. But that being said, if you like soy, by all means use it!

Enjoy!
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