Gluten-Free Fried Rice

Ingredients

• 0.8 cup chicken stock see gluten-free
• 3 cups rice cooled cooked
• 1 large eggs for egg-free needs (omit )
• 1.5 teaspoons ginger fresh grated peeled
• 1 clove garlic finely minced
• 6  green onions thinly sliced
• 3 tablespoons olive oil divided
• 6 servings freshly cracked pepper black to taste
• 1 large bell pepper diced red seeded
• 1 pound chicken breasts boneless skinless thinly sliced
• 2 cups snow peas trimmed sliced in half on the diagonal
• 1 teaspoon sugar 
• 3 tablespoons soy sauce / tamari gluten-free

Equipment

• bowl
• frying pan
• whisk
• spatula

Directions

1. In a small bowl, whisk together the stock, soy sauce, ginger, garlic, sugar and green onions.In a skillet, heat one tablespoon oil over medium-high heat, and stir-fry the chicken until cooked through. Set aside in a bowl.
2. Add the egg (if using) to the skillet and scramble. Set cooked egg aside with chicken.
3. Add another tablespoon oil to the pan.
4. Add the red bell pepper and stir fry for about 2 minutes, or until the pepper is beginning to become tender.
5. Add the peas and stir fry for about one minute or until the color of the pea pods brightens.
6. Add the last tablespoon of oil, chicken, egg and the cooked rice or quinoa. Carefully break rice apart with spatula while stir frying.
7. Add the chicken stock mixture, continuing to stir fry and cook until all the sauce has absorbed into rice and mixture is evenly heated.
8. Serve right away, or prepare for freezing.