I made this simple asian style rice bowl a few weeks ago and now I’m addicted. What’s better than rice, broccoli and bacon all combined into a delicious bowl topped with an fried egg over easy? Not much in my book. This dish is quick to put together and makes a great lunch or dinner option for those days when you need something easy.
2 cups white rice
6 slices bacon, chopped
1 head broccoli, florets cut into pieces, stems peeled and sliced
2 tablespoons gluten-free soy sauce
1 1/2 teaspoons sesame oil
4 large eggs
3 tablespoons chopped fresh cilantro
2 scallions, sliced
2 tablespoons chopped pickled jalapenos
Place the rice in a medium saucepan with 2 1/2 cups water. Bring to a boil over medium-high heat, then cover, reduce the heat to medium and simmer until most of the water has been absorbed, about 6 minutes. Reduce the heat to low and cook 12 more minutes. Remove from the heat and let stand, covered, until ready to serve.
Meanwhile, cook the bacon in a large nonstick skillet over medium heat until crisp, about 10 minutes. Transfer to a paper towel-lined plate. Pour out all but about 1 tablespoon of the bacon drippings from the pan and increase the heat to medium high. Add the broccoli and cook, stirring occasionally, until charred in spots. Add 3/4 cup water and simmer until the broccoli is crisp-tender and only a few tablespoons of water remain, about 3 minutes. Stir in the soy sauce and 1/2 teaspoon sesame oil. Divide the rice and broccoli among bowls and drizzle with the pan juices.
Heat the remaining 1 teaspoon sesame oil in the skillet over medium-high heat. Crack the eggs into the skillet, season with salt and fry as desired. Place an egg in each bowl and top with the bacon, cilantro, scallions and pickled jalapenos. Serve with additional soy sauce as needed.
Ready for some delicious gluten free take out? I’ve got a great chinese recipe that I came across that is so yummy you’ll never miss the gluten. You’ll get a little messy making this dish in the kitchen, but the flavor is well worth the mess. Serve this with some steamed rice and you are all set.
- 2lbs boneless skinless chicken, chopped into bite sized pieces
- 1 large egg
- 1 1/2 teaspoons salt
- white pepper
- oil (for frying)
- 1/2 cup cornstarch, plus 1 tablespoon
- 1/4 cup white rice flour ( I used Bob’s Red Mill)
- 1 tablespoon ginger-root, minced
- 1 teaspoon garlic, minced
- 1/2 teaspoon crushed hot red chill pepper
- 1/4 cup green onion, chopped
- 1 tablespoon white wine vinegar
- 1/4 cup water
- 1/2 teaspoon sesame oil
- 1 1/2 tablespoons soy sauce (I used San-J Gluten Free Soy Sauce)
- 1 1/2 tablespoons water
- 5 tablespoons sugar
- 5 tablespoons white vinegar
- zest of 1 orange
- Mix ingredients for orange sauce in a small bowl and set aside. Place chicken pieces in large bowl and stir in egg, salt, pepper and 1 tablespoon oil. Mix well. Stir cornstarch and flour together and add chicken pieces, stirring to coat. Heat oil for deep-frying in wok or dutch oven to 375 degrees. Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp. Remove chicken from oil with slotted spoon and drain on paper towels; set aside. Clean wok or dutch oven and heat 15 seconds over high heat. Add 1 tablespoon oil and then add ginger and garlic. Stir-fry until fragrant; about 10 seconds. Add and stir-fry crushed chiles and green onions. Add white wine vinegar and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken then heat until sauce is thickened. Stir in sesame oil and orange zest if desired.
I love orange marmalade. Not on toast or anything….that would be gross! I’ve learned that there are several good uses for the stuff from sauces to desserts. Here is a recipe for some asian chicken that has a spicy orange sauce. I served this over some fluffy brown rice and small salad on the side. The family seemed to enjoy it.
Spicy Orange Sauce Ingredients:
1c orange juice
1/2 c light brown sugar
4 T orange marmalade
2 T gluten-free soy sauce
3 T vegetable oil (divided)
1/2 tsp minced flat leaf parsley
1/4 tsp red pepper flakes
1 small clove minced garlic
1/8 tsp dried thyme
1 T rice vinegar
3 chicken breasts cut into 1 inch chunks
1/4 c cornstarch
salt and freshly ground pepper
4 oz baby bella mushrooms chopped
1/2 red bell pepper chopped
1/2 yellow bell pepper chopped
Comine 1 T veg oil, orange juice, marmalade, soy sauce, parsley, red pepper flakes, garlic, thyme and brown sugar in small saucepan and simmer over medium-low heat for 15 minutes or until thick. Remove from heat and add rice vinegar. Put cornstarch in a small paper bag or ziploc bag and season with salt and pepper. Add cornstarch and shake chicken to coat. Heat large wok or skillet with 2
T veg oil over medium-high heat. Add chicken pieces and cook until browned on all sides. Remove from pan and drain on paper towels. Add vegies to wok or skillet and season with salt and pepper. Cook 3-5 minutes until softened (add more oil to your pan if needed). Pour chicken back into wok or skillet and add your sauce to pan. Cook 1-2 minutes until heated through.
Yesterday I made this amazing chinese stir fried chicken reminiscient of what P.F. Chang’s calls their Chang’s Spicy Chicken. I tried using a new gluten-free soy sauce and I was very pleased with the flavor this recipe produced. I served this chicken alongside some jasmine rice and simple green beans.
2 tsp vegetable oil
3-4 cloves finely chopped garlic
3 scallions chopped
1 c pineapple juice
2 T chili sauce with garlic
2 T rice vinegar
4 tsp granulated sugar
1 tsp gluten-free soy sauce (I used San-J Organic Gluten and Wheat Free Tamari Soy Sauce)
2 T water
1/2 tsp cornstarch
For chicken you will need 2-3 chicken breasts cut into chunks, 1/2 vegetable oil and 1/3 c cornstarch
Heat oil in a medium saucepan and saute garlic and scallions for about 20 seconds and then add your pineapple juice, chili sauce, vinegar, sugar and soy sauce. Dissolve cornstarch in 2 T water and add to saucepan. Bring mixture to a boil and then turn down to simmer for about 5 minutes until thick and syrupy.
Heat another 1/2 C vegetable oil in a large wok or saute pan over medium-high heat. While oil is heating coat the chicken pieces in cornstarch until they are all dusted. Saute coated chicken in hot oil until lightly browned and then drain on paper towels. You may have to cook your chicken in batches to prevent the pan from being too crowded. Once all chicken has been cooked pour it in a bowl and add sauce. Toss to coat the chicken and then serve immediately.
Did you know that many brands of soy sauce contain gluten? It is amazing how many products contain this stuff and it can be hard sometimes to find products that are gluten-free. I’m in the market for a gluten-free soy sauce and found that my favorite brand of regular soy sauce, Kikkoman, makes one that is gluten-free now.
I have not found this product in my local supermarket yet, but I am dying to try it. Nothing adds that nice salty tang to some dishes like a good bottle of soy sauce. La Choy soy sauce is naturally gluten-free, but I’ve tried this sauce in the past and wasn’t too fond of the flavor.
Has anyone tried the Kikkoman variety? Is it any good? There is also a soy sauce substitute recipe I came across where you combine 8 parts molasses and 3 parts balsamic vinegar……guess if I can’t find the Kikkoman I can try out the substitute and see how that tastes.