Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Ingredients:
For the rice:
- 1 ½ cups uncooked gluten-free long-grain rice (brown or white)
- 3 cups gluten-free chicken broth (or vegetable broth)
For the stir-fry:
- 2 teaspoons high-heat oil (avocado, grapeseed, or canola)
- 1 pound protein of your choice (diced chicken, shrimp, beef, or tofu)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 3-4 green onions, sliced (white and green parts separated)
For the teriyaki sauce:
- ¼ cup gluten-free tamari or soy sauce (use tamari for gluten-free)
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon mirin (or substitute additional rice vinegar)
- 2 cloves garlic, minced
- ½ teaspoon ground ginger
- 1 teaspoon cornstarch
- 1 teaspoon water
Optional additions:
- 2 large eggs, beaten
- Sesame oil (for flavor)
- Sesame seeds (for garnish)
Instructions
1. Cook the rice:
- Rinse the rice until the water runs clear.
- Combine the rice and chicken broth in a pot. Bring to a boil, then reduce heat to a simmer, cover, and cook until the liquid is absorbed and the rice is tender (about 18-20 minutes for white, 40-45 for brown).
- Let cool slightly or use leftover rice for best results.
2. Make the teriyaki sauce:
- In a small bowl, whisk together the tamari (or soy sauce), honey (or brown sugar), rice vinegar, mirin, garlic, and ginger. Set aside.
3. Prepare the stir-fry:
- Heat a large skillet or wok over medium-high heat. Add 1 teaspoon of oil.
- Season protein with salt and pepper. Cook until browned and cooked through. Remove to a plate.
- Add the remaining teaspoon of oil. Add the frozen mixed vegetables and the white parts of the green onions. Cook until vegetables are tender, about 3-4 minutes.
4. Make the fried rice (optional egg addition):
- Push the vegetables to the side of the pan. If adding eggs, pour in the beaten eggs and scramble until cooked through.
5. Combine everything:
- Add the cooled rice and cooked protein to the skillet.
- In a separate small bowl, whisk cornstarch and water to make a slurry. Stir this into the teriyaki sauce.
- Pour the teriyaki sauce over the rice and vegetables. Stir-fry for 2-3 minutes, or until the sauce thickens and everything is heated through.
6. Finishing touches:
- Stir in the green parts of the green onions.
- Drizzle with a little sesame oil, if desired.
- Garnish with sesame seeds (optional) and serve immediately.
Tips:
- For the best texture, use day-old leftover rice or rice that’s been slightly undercooked.
- Customize your vegetables! Add broccoli, bell peppers, mushrooms, or anything you like.
- If you prefer a spicier dish, add a pinch of red pepper flakes to the sauce.
