10 Aug 2011

The Author

Sheryl Goldstein
Sheryl is the founder of The No Gluten Solution: Feeding Family and Friends, which is the culmination of her talents, skills, and her personal desire to develop an effortless style of cooking good food, making her guests comfortable, and always having an excuse for a dinner party.


Fried Rice
fried rice


This recipe is fried rice the way I grew up eating it…without soy sauce.  I have since learned that this preparation is more authentic to Chinese cooking. It is a great use of the leftover brown rice from Chinese takeout and often substitutes for a dinner in my house.  All I do is add shrimp or chicken to the recipe.

Serves 6


3 cups cold cooked short grain brown rice

2 eggs

1 teaspoon salt

3 scallions, chopped

4 tablespoons canola or safflower oil

Equipment: Large frying pan, small bowl

  • Crack the eggs into small bowl, add the salt and blend with a fork.
  • Heat oil in frying pan over high heat.  Add the rice and stir-fry until the grains are evenly coated and separated, about 5 minutes.
  • Slowly pour the egg mixture around the sides of the pan and quickly stir the egg into the rice, until the eggs are lightly scrambled.
  • Add the scallions and continue stirring until mixed into the rice.

Note:  If you like the taste of soy sauce, add 2 tablespoons of gluten-free soy sauce as the last step, and stir until each grain is coated in the soy sauce.


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