I know I post mostly sweets on this blog. I feel that it is easier to get a snacks or meal made by someone else that is free of all the things I avoid, but cookies and other sweets are not as easy to find. My allergic child can have nightshades so I do buy store bought gluten-free treats. I just can’t eat them since most contain potato starch.
I like making this with leftover chicken and rice. Making it a fast meal during the week. When I first started making this I would replace the sesame oil with olive. It was good without it so those avoiding sesame replace it with the oil of your choice. I have come to realize one of the things I like about this is the sesame oil.
I use frozen veggies I get at Aldi and often add other veggies that I have in the fridge or freezer. I like to add corn and green beans. In the pictures you will see that I was out of carrots when I made this batch of fried rice. This recipe can easily be doubled and reheats well for leftovers the next day. You can also replace the protein with another, or leave it out and add even more vegetables. Also if you want to replace the rice with a riced vegetable that works too.
1/2 pound chicken (cooked or raw cut into 1 inch chunks)
1 cup frozen peas and carrots
1 cup chopped white onion
3 cloves garlic minced
2 eggs whisked
3 tbsp sesame oil
1/4 cup coconut aminos
Directions
If needing to cook chicken, add chicken and some oil (olive is fine) to a pan and heat on medium high until browned and cooked through. Remove chicken from pan to a paper towel lined plate.
Lower heat to medium.
Add more oil (sesame or olive) to pan and sauce onions until transparent.
Add frozen veggies and heat till thawed.
Add garlic and stir.
Add the eggs to the veggies in the pan and stir till the eggs are cooked. (If you want large pieces of egg make scrambled eggs in a separate pan and add at the end.)
Add in the rice, chicken and coconut aminos and mix. More coconut aminos and sesame oil can be added to increase flavor.
The holidays would not be complete without green bean casserole. When we first went dairy and gluten free we went many years without this holiday staple. Then I learned to make a roux and I started making this casserole again without the French Fried Onions. And then, ALDI started making gluten free french fried onions and holidays dinner was complete!
Personally I like it if the green beans are still a little crunchy so I use fresh beans. Using can or frozen beans is fine too. The other ingredient that can be changed around is the onions. I like using dried chopped onions, the ones you get in the spice isle. These make me think more of the dried onion soup mix that I used before we started our gallery journey.
I hope this recipe helps make your holidays complete. – SB
Slowly whisk in chicken broth followed by the rice milk. Whisk until thickened.
Season with salt and pepper, and add 1 tablespoon of lemon juice.
In a saute pan heat a few tablespoons of olive oil and add mushrooms and stir occasionally until mushrooms are softened. Add the garlic to the mushrooms and heat for just one minute more.
In a casserole dish combine green beans, roux, mushrooms, chopped onions, nutritional yeast, a whole can of french fried onions, and season with salt and pepper.
Cook at 350 for 20 minutes. Take out casserole and stir. Top the casserole with some more french fried onions and cook for 10 more minutes.
This can be made a few days ahead of time and reheated for you r holiday dinner. Enjoy! – http://www.cygnetorganize.com
Cygnet Organizing 