Now that I am gluten-free, I will always choose rice over pasta – for obvious reasons. If you’re not sure what I’m talking about, you haven’t tried some of the gluten-free pasta products out there. I’ve always loved egg fried rice so mixing it up a little with some flavour it can become the perfect side dish. Although, after I made this I just ate the whole lot and I’m not even sorry because it tasted so good. Also, it wasn’t just the small little bowl I ate which features in the picture above, I’m talking a heaped full dinner plate. What? It’s still two days until the weekend I needed a pick me up.

For this recipe, you will need both a saucepan and a frying pan. This recipe serves two people as side dishes I’d say, or, ahem, one greedy person portion.

Ingredients

• 125g basmati rice
• Thumb of ginger, grated
• 2 cloves of garlic, crushed
• 1 tbsp sesame oil
• 1 tbsp veg oil
• 2 eggs, beaten
• 1 red chilli, deseeded and sliced
• 4 spring onions, sliced
• 2 tbsp of gluten-free soy sauce
• 1 large pinch of black pepper

Method

1. Boil the rice according to packet instructions (10-12 mins usually)
2. When the rice is almost boiled, fry your garlic, ginger and chillis in the sesame and veg oil – literally for a minute, do not burn the garlic it will be disgusting
3. Drain your rice and add to your frying pan with your ginger mixture, stir well
4. Turn the heat up to medium and add your beaten eggs, mix around until the egg is all cooked and not gooey – this should only be about 3 minutes
5. Once your egg is all cooked and mixed in, add your large pinch of pepper and your soy sauce
6. Just before you serve the dish, add your spring onions for a crunchy texture
7. Serve straight away and enjoy! How easy was that?

I use the Kikkoman gluten-free soy sauce, I’ve tried a lot of different ones and I think this tastes the best. You can buy it in pretty much all major supermarkets but I get mine from Sainsbury’s.

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