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Super fried rice

by lizzi (follow)
Helping plant the seeds of positive birth. www.sproutbirthing.com.au
Healthy Recipes (298)      Gluten Free (118)     
I love fried rice, but since finding out I have coeliac disease the take-away kind is off the menu. Plus the take-away version isn't a terribly healthy option. So I have developed my own super quick, super tasty, super kid friendly, super healthy, super fried rice!

In order to make this super quick I plan ahead and have curry or something with the rice mix the night before I plan to have fried rice - just make a double batch. That way the rice mix is all made up and ready to go. Nothing could be simpler!

Preparation time: 15 minutes
Cooking time: 15 minutes plus 30 minutes to make up the rice mix (best done the day before).

All the vegies in the pan.

1 cup of quinoa
1/2 cup of medium grain rice
A small amount of oil or butter for the fry pan
About 2 cups of finely diced vegies
2 garlic cloves, crushed
About 50 grams of ham
2 eggs
1/2 cup of frozen peas
Gluten free soy sauce
A handful of chopped parsley and spring onion
Gluten free sweet chilli sauce

1) Cook quinoa and rice according to packet instructions. Use this mix as an accompaniment for your meal and then pop left overs in the fridge for the fried rice tomorrow night.

2) Heat oil or butter in large fry pan and stir fry vegies and garlic for a few minutes until the vegies are starting to cook. Add the chopped ham and mix through. Add the rice mix and stir thoroughly.

3) Create a well in the middle and crack both eggs in. Break the egg up as it starts to cook through.

Eggs in the centre.

4) Add frozen peas and once they are cooked (about 3 mins) add the soy sauce. Tastes differ so add as much or as little as you enjoy. Then add the chopped parsley and spring onion. Mix everything together.

Mix it all together well.

5) Serve in a bowl. Add a bit of sweet chilli sauce and some fresh herbs.

. Serve it up!

**As with all my recipes use whichever vegies you have in your fridge or garden. This time I used: celery, mushroom, zucchini, carrot, yellow capsicum and some yellow and red cherry tomatoes from my garden. The spring onion also came from my garden and the parsley from my parent's garden.

**In the place of ham you could also use prawns or left over chicken.

#Healthy Recipes
#Gluten Free
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