glutenfreedirtcheap

This is a really cheap recipe.  It’s also really easy to make gluten-free, with gluten-free soy sauce.

There is a trick to stir fried rice:  it sticks if you make it in a wok or a saucier pan, like I did.  This works much better in a non-stick pan.  You’re, for the most part, just reheating, not cooking this recipe.

Ingredients:

4 cups leftover rice (I usually make a point of making 6 cups of rice for at least one meal earlier in the week. By the time the weekend rolls around, if this hasn’t been eaten up, it gets made into fried rice.)

1 1/2 cups frozen peas

2 gluten-free hot dogs (I used Jennie-O, because they say, “No gluten,” on the back.)

2 Vienna sausages (“Yes, the ones in the can.” They also say, “gluten-free” on the back.  Kevin says the Viennese would not be amused if they knew about them, though.)

1 large clove of garlic or two smaller ones

1/4 cup chopped green onions

2 leftover scrambled eggs (Make scrambled eggs for breakfast at some point in the day or two before you do your stir-fry.)

3 tablespoons peanut oil or other mildly flavored oil (Peanut oil is unbelievably cheap.)

2 tablespoons gluten-free soy sauce (Kikkoman makes a relatively easy to find gluten-free soy sauce.)

Kitchen apparatus:

cutting board

chopping knife

non-stick pan big enough eight cups

oven

rubber heat resistant spatula or wooden paddle

microwave safe one or two quart bowl

Directions:

Rinse and chop the green onions.  Put the frozen peas in a cup of water in the microwave and set it to run for four minutes on, “High”. Put three tablespoons of peanut oil in your pan, and turn the heat to “medium”. Mince the garlic. Throw the minced garlic in the pan, and let it saute for about three minutes, while you’re slicing the hot dogs, Vienna sausage, and eggs. Add the sliced meat to the pan, and cook for about seven-ten minutes, long enough to get a good sear. Add the cold rice, and turn the heat up to one notch above, “medium.” (Literally, one notch above, “medium”.  “Medium-high” will burn this.  It’s not a stir-fry, so much as a stir-reheat.)  Start stirring to coat with the peanut oil, for about three minutes.  Drain the peas, and add them. Mix well. Add the eggs. Add the two tablespoons of soy sauce.  Heat the whole thing for another five to seven minutes, until it is steaming.  Finally, mix in the chopped green onions.

Makes six servings.  About .90 cents per serving.

Notes:  If meat is not your thing, you can use Mori-Nu (“gluten-free!”) tofu, if you remove it from the package, slice it, and freeze it the day before. If you can get real, fresh, Chinese tofu, that says, “gluten-free”, that’s also good for this recipe, right out of the package–although that tends to be a health-food, slightly more expensive tofu. Peanuts and almonds are yummy add-ins, but you’ll have to shell them yourself–most peanuts are processed in mills that process wheat, so they’re not gluten-free.