Today it’s all about the classic Asian dish Combination Fried Rice. Gluten-Free Combination Fried Rice, of course.
The lovely Iris (The Daily Dietribe) is hosting this month’s Go Ahead Honey, It’s Gluten Free event. This monthly roundup in which alternating hosts choose the theme was founded by the creative and healthy Naomi of Straight Into Bed Cake-Free and Dried. Iris chose the theme Chinese Lantern Festival.
She asked us to make a favorite Chinese dish that worked for our own food sensitivities. My “go to,” favorite Chinese dish of Combination Fried Rice immediately came to mind. Of course, it’s gluten-free Combination Fried Rice at our house!
When I hosted last month’s Go Ahead Honey event with the theme Dishes So Simple, No Recipe Required … in other words, non-recipes, I shared my Saucy Cheesy Chicken Veggie Pasta Skillet Supper as my entry.
As I stated then, most of the time, that’s truly the way I cook. I also said I’d be sharing a five-day series called September Skillet Suppers. Well, here we are at the tail end of September, so if I’m going to do that I better get with it, huh?
If all goes well, I’ll honor that promise but I’ve had a run of bad luck with deleted photos that I mentioned earlier and more recently missing recipes. So my fingers are crossed that they’ll all turn up, but this series might just overlap into October. In any regard, consider this my first post in my Skillet Supper Series and yet another non-recipe!
In the days before I went gluten free, Mr. GFE and I loved eating Chinese food. Many of our favorite “date memories” are of eating out at Chinese restaurants where the staff knew us by name and served our favorite drinks—without even asking for our order—right after we walked in.
As boring as it may sound, Combination Fried Rice was usually my “go-to” dish. Mr. GFE’s favorite was Combination Lo Mein. We’re easy to please, but while I still pick up Chinese carry-out for Mr. GFE on the way home from a late meeting or appointment, safe gluten-free Chinese carry-out food for me is much harder to come by.
Gluten-full soy sauce is often used freely in Chinese restaurants and more and more Chinese restaurants seem to be adding gluten-full flour to sauces in dishes. Even if one specifies “no soy, no flour please” when ordering, the risks are there. But the good news is that most Chinese dishes are simple to make at home.
Certainly, Fried Rice and Lo Mein fit into that category. (For the ones that are a bit more difficult, you’ll want to take a look at Laura B. Russell’s The Gluten-Free Asian Kitchen, which I talked about here.)
While there are basic elements to Fried Rice—namely, rice, onion (preferably green), oil, eggs—one can also use this non-recipe to clean out the fridge or freezer of bits of meat and veggies. That’s what I always do, plus I hit up my pantry for a few more ingredients like canned water chestnuts and bamboo shoots.
If you order Combination Fried Rice at a restaurant, you’ll get a mixture of beef, chicken, ham (or other pork), and some sort of seafood (sometimes it’s fake seafood, so that’s a concern as well, as artificial crab contains gluten). The vegetables included are often carrots, peas, corn, mushrooms, and green and/or red peppers.
Seasonings may simply be ginger and soy sauce (or tamari)—be sure the latter is gluten free. (Coconut aminos are a good and equally delicious soy-free substitute, too.) Mr. GFE is heavy-handed on his soy sauce/tamari so I never add any while cooking; we just season individually.
But really there are no rules when you are doing the cooking! And while Chinese food implies a wok, a large, deep skillet works just as well. Enjoy!
Gluten-Free Combination Fried Rice Recipe