Oh how I miss Chinese takeout. Before my gluten-free days I used to go to this amazing takeout Chinese restaurant called Ho Ho Choy. One of my favorite dished was there vegetarian fried rice. I wanted to make a healthy version of the fried rice that I used to love so much. I never in a million years thought this would have come out so good. I paired this with Mango Chicken Lettuce Wraps which was just perfect! This is going on my list of favorites and will definitely be a regular in our house! So for all you non gluten-free people, why would you make this when you could just go buy fried rice at your local chinese restaurant? First of all this is much healthier than the crap your going to get at a Chinese restaurant and even better than that, you know exactly what’s in food when you make it yourself. No mystery ingredients included!
- 2 cups leftover rice
- 3 tablespoons butter
- 2 tablespoons gluten-free soy sauce
- 2 teaspoons gluten-free Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/2 yellow onion, diced
- 1 cup fresh or frozen vegetables (I used an asian mix which was perfect)
- 1 large egg, whisked
Directions: Use a 4-quart slow cooker. Put all the ingredients into the stoneware and stir well. Cook on high for 2-3 hours, or on low 3-4 hours.
Little Debbie’s Tip:I think the best rice to use is white basmati rice. I cooked 1 cup of white basmati rice in a 4 quart slow cooker on high for 2 hours which I than used for the fried rice. I also made it with brown rice which was also really great but I prefered the white basmati. If you are dairy free just substitute the butter with either a non-dairy butter or olive oil.
Credit: Stephanie O’dea (Cook it Fast, Make it Slow)