Gluten Free Vegetable Fried Rice

I have made several versions of fried rice and this is definitely our favorite!

3/4 c. chopped onion
2 1/2 Tbs olive oil
2 eggs, lightly beaten
1 tsp.  gluten free soy sauce
1 tsp. sesame oil
1/2 cup shredded carrot
3/4 cup frozen peas, thawed
4 cups cold cooked rice, grains separated (we use jasmine rice)
2 Tbs gluten free soy sauce

Heat 1 Tbs of olive oil in wok; added chopped onions and stir fry until they turn a nice brown color. Remove from wok.

Mix the eggs with 1 tsp of soy sauce and 1 tsp of sesame oil. Add 1/2 Tbs of olive oil to wok, swirling to coat surfaces. Add egg mixture and swirl until egg sets against wok. When egg puffs, flip and cook the other side briefly. Remove from wok and chop into small pieces.

Heat 1 Tbs of olive oil in wok. Add carrots, peas, and cooked onions. Stir-fry for about 2 minutes.

Add rice, tossing to mix well and stir-fry for another 3 minutes.

Add 2 Tbs of soy sauce and the chopped egg to rice mixture and carefully fold-in. Stiry-fry 1 additional minute. Serve.

**I make my white rice in advance so that is one less step to do while making this. Then I just have to pull it out and add it. Also, I make this first, and then whatever dish I plan to serve it with. To keep it warm, I preheat my oven to about 200 degrees, then turn it off. I put the finished fried rice in a ceramic casserole dish and place into the warm oven so that it is still warm and fresh when the rest of my meal is ready.

Gluten Free Beef and Broccoli

Sometimes it is hard being gluten free - like when I want to be able to go out to eat, or when I am craving Chinese food. Other times I am thankful for being gluten free - when I discover recipes like this! (well, and because hubby and I both feel much better since discovering our gluten issues and removing it from our diets)

This came out tasting way better than any Beef and Broccoli I have had in a Chinese restaurant!

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1 pound beef steak (I used Top Shoulder Steak)

Marinade:

1 Tbs gluten free soy sauce

1 tsp. Sherry

1 1/2 tsp. olive oil

2 tsp. corn starch

Sauce:

1/4 cup gluten free soy sauce

3 Tablespoons brown sugar

1 tsp. Sherry

2 Tablespoons cornstarch

1 1/4 cup cold water

16 ounces frozen broccoli florets (I used 2 fresh broccoli crowns, cut up)

2 Tablespoons olive oil

2 cloves minced garlic

2 teaspoons sesame oil (this is the secret to make it taste like it authentic)

Mix together marinade ingredients in a large glass dish. Cut steak against the grain into thin strips about 1/4 inch thick. Stir into marinade and let sit for 15 mins or so.  Combine sauce ingredients in a small bowl and set aside. Heat a large skillet or wok to medium high.  Put the olive oil and steak in the skillet and cook both sides until brown, about 4-5 minutes.  Steam broccoli in the microwave or in a steamer while steak is cooking.  When the steak is brown, add the garlic and cook for 1 minute.  Pour the sauce mixture over the meat and cook until it begins to thicken.  Stir in the sesame oil.  Remove from heat, stir in the steamed broccoli and serve over rice.