Arroz frito sin gluten

Ingredientes

• 3/4 cup gluten-free chicken stock
• 3 tablespoons gluten-free soy sauce / tamari
• 1-1/2 teaspoons peeled and grated fresh ginger
• 1 clove garlic (finely minced)
• 1 teaspoon sugar
• 6 green onions (thinly sliced)
• 3 tablespoons coconut or olive oil (divided)
• 1 pound boneless (skinless chicken breasts or thighs, thinly sliced)
• 1 large egg (whisked (omit for egg-free needs))
• 1 large red bell pepper (seeded and diced)
• 2 cups snow peas (trimmed and sliced in half on the diagonal)
• Freshly cracked black pepper (to taste)
• 3 cups cooked and cooled rice or quinoa

Preparación

1. 1

   In a small bowl, whisk together the stock, soy sauce, ginger, garlic, sugar and green onions.

2. 2

   In a skillet, heat one tablespoon oil over medium-high heat, and stir-fry the chicken until cooked through. Set aside in a bowl.

3. 3

   Add the egg (if using) to the skillet and scramble. Set cooked egg aside with chicken.

4. 4

   Add another tablespoon oil to the pan. Add the red bell pepper and stir fry for about 2 minutes, or until the pepper is beginning to become tender.

5. 5

   Add the peas and stir fry for about one minute or until the color of the pea pods brightens.

6. 6

   Add the last tablespoon of oil, chicken, egg and the cooked rice or quinoa. Carefully break rice apart with spatula while stir frying. Add the chicken stock mixture, continuing to stir fry and cook until all the sauce has absorbed into rice and mixture is evenly heated.

7. 7

   Serve right away, or prepare for freezing.