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Fried Rice with Broccolini & Garlic Scapes(Vegetarian & Soy Free)

Yields4 ServingsPrep Time20 minsCook Time25 minsTotal Time45 mins

Every one in a while I get a huge craving for fried rice. I remember when I was first married we lived down the road from a small mom and pop Chinese restaurant. They cooked fresh delicious Cantonese style cuisine and I think because I spoke Chinese the owners always gave me and incredibly large portion. Till this day my husband and I talk about how incredible their fried rice was. I could never come close to their fried rice but this really satisfied our craving for fried rice. I don't feel comfortable safely eating out at Chinese restaurants anymore sadly since being diagnosed with celiac disease and I have a terrible allergic reaction to MSG. However this fried rice is so yummy it satisfies the craving. If you want to convert this to Paleo, substitute cauliflower rice for the basmati rice. I used Japanese Mirin however you could substitute Shaoxing cooking wine. What's great about fried rice is that you can use whatever seasonal vegetables you have on hand. I had some broccolini and garlic scapes in my garden so I used them. I also happened to have daikon radishes too so I topped the finished rice with fresh Daikon radishes for some crunch. This dish is best made with cold rice. I cook my rice in the morning or the night before and then pop it in the refrigerator so it's nice and cold once you go to prepare the fried rice. The nice thing about white rice of any variety is that it only takes about 15 minutes to cook. Just make sure you rinse your rice well before cooking. This removes a lot of the excess starch and makes for a fluffier rice.

 3 tbsp Avocado Oil or Grapeseed Oil
 2 Shallots Finely Diced or 1 medium onion
 4 Carrots, finely diced
 1 tbsp Finely Grated Garlic( ab 3 large cloves)I recommend using a Microplane grater
 1 ½ tbsp Grated fresh Gingerroot
 1 cup Frozen Peas
 2 Garlic Scapes or Green Onions, finely chopped
 1 Head of Broccolini, chopped fine or 3 cups finely sliced brussel sprouts
 1 Mild Red Chilli pepper, finely minced
 4 ½ cups Cooked Cold Basmati or Jasmine Rice or Cauliflower Rice
 3 Eggs, lightly beaten
 ¼ cup Japanese Mirin(Rice Cooking Wine or Shaoxing cooking wine)
 2 ½ tbsp Coconut Aminos or Tamari Sauce(Gluten Free)
 1 tbsp Sesame oil
 ½ Bunch Cilantro, chopped(stems included)
 ½ cup Daikon Radish thinly sliced
 Sea Salt to taste

Put 1 tablespoon of the oil in a large deep skillet or wok and turn the heat to medium high. Add the shallot/onion and carrot and cook, stirring occasionally, until softened about 10 minutes. Remove the vegetables with a slotted spoon and place in a bowl.


Add the garlic scapes/scallions to the hot pan along with the broccolini or brussel sprouts, chili and frozen peas and cook for about 1-2 minutes or until the broccolini has wilted but still bright green. Remove with a slotted spoon and place in the bowl with the carrots.


Add the remaining oil to the skillet and add the garlic and ginger. Stir and when the mixture is fragrant, about 25 seconds. Add the chilled rice and as you do break up the clumps with a wooden spoon. Continue to mix the rice with the garlic ginger mixture until rice is well coated. Make a well in the centre and add the whisked eggs in the centre. Scramble the eggs and then mix them in with the rice.


Return the vegetables to the skillet and stir well. Add the cooking wine and cook, stirring for about 1 minute. Add the Coconut Aminos and sesame oil and then add the cilantro. Taste to see if it needs any sea salt. Top with fresh sliced Daikon radish. Serve.

Nutrition Facts

Serving Size 1 1/2 cups

Servings 0