Stir Fried Rice with Tofu

 It would be great if I could just pick up fried rice at my local Chinese restaurant. But impossible when you are avoiding gluten and corn to keep in remission from Crohn's. First off, soy sauce is a big no, full of gluten. There are alternatives. Tonight I used Tamari. There is also available gluten free soy sauce or Bragg's Liquid Aminos. Whatever oil or margarine that is used must be free from corn oil. Simple substitutions that still leave you satisfied.

I had Kinchi with my meal. Great for flavor but also full of pre and probiotics for healthy gut bacteria. And I accompanied my meal with Virgils Root beer. A tasty drink made with real sugar, since I avoid corn syrup.

Here's my general recipe, though many variations are possible depending on what is available and personal preferences. I just use what is in my fridge. I also used tofu, but meat can be used as well. Pre-cook the meat in a skillet separate from the vegetables.

Ingredients:

1 package tofu (patted dry and cubed)

2 cups steamed rice

1 carrot sliced

1 small head broccoli, chopped

handful dinosaur kale, ripped to bite size pieces

mushrooms, chopped

1/4 cup gluten free soy sauce

2 tablespoons sesame seed oil

1 tablespoon white wine vinegar or rice vinegar (never white distilled, derived from corn)

1/4 cup wine

2 tablespoon margarine (no corn)

1 tsp curry

1 tsp garlic powder (or a few cloves chopped)

1 tablespoon brown sugar 

Directions:

1. Fry veggies in extra large pan, double burner pan or wok (this makes a lot)

2. add cubed tofu (or cooked meat) and rice

3. to make the sauce, mix rest of ingredients in small bowl and microwave for 20 seconds 

4. Pour sauce over veggies, tofu and rice distributing evenly

5. On fairly high heat, fry until well blended

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