I'm linking up with Andrea over at www.momfessionals.com for Recipe Club - May Edition.
I'm sharing a recipe I adapted from www.therecipecritic.com. It's delicious and gluten free.
Chicken Fried Rice
Whenever, I buy a rotisserie chicken or make a whole roasted chicken, I always have a ton left over. Usually, I make chicken enchiladas with them. But a few months ago, I decided to try something else. That's when I discovered this recipe. I changed a couple of things to suit our tastes and dietary needs. Judging by the amount of times my family went back for seconds and thirds, it's most definitely a winner.
3 cups of brown rice
1/2 rotisserie chicken, chopped
1 small onion, chopped
2 scallions, chopped
2 eggs, beaten
1-1/2 cups of peas and carrots
2 Tbsp sesame oil
3 Tbsp of gluten free soy sauce or tamari
-Preheat a wok or cast iron skillet on medium heat
-Pour sesame oil on the bottom of the pan & cook onion and peas and carrots until onion is translucent and vegetables are tender
-Move the veggies to the side and add beaten eggs to other side
-Scramble eggs & mix together with veggies
-Add rice & chicken and pour soy sauce on top
-Stir together and heat until everything is heated through
-Top with scallions
For the gluten free soy sauce I use either of these:
The possibilities are pretty endless with this recipe. You can mix ingredients and use what veggies you have on hand.
Just a couple of weeks ago, I used sliced leftover chicken breast and broccoli and it was so good.
I hope you and your family enjoy it as much as we did!