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GINGERED CHICKEN FRIED RICE WITH CASHEWS

Quick Fix Gluten Free
by Robert M. Landolphi

This variation of chicken fried rice is more elaborate than the usual Chinese restaurant fare, adding ginger, vegetables, and cashews to make it a meal in itself.
Makes 4 to 6 servings
 

INGREDIENTS

• 1 tablespoon vegetable oil
• 1 tablespoon toasted sesame oil
• 1/2 cup finely diced onion
• 1 teaspoon minced peeled fresh ginger
• 1/2 pound boneless, skinless chicken, diced
• 1/2 cup finely diced celery
• 1 cup fresh bean sprouts
• 1/2 cup frozen peas, thawed
• 1 (8-ounce) can water chestnuts, drained
• 1/2 cup bamboo shoots, diced
• 1/2 cup sliced shiitake or white button mushrooms
• 3 cups cooked rice
• 3 tablespoons gluten-free soy sauce
• 3 green onions, finely diced
• 1/2 cup cashews
• Salt and freshly ground black pepper
 

DIRECTIONS

In a preheated wok or large skillet over medium-high heat, heat the vegetable oil and sesame oil.

Add the onion and ginger and cook for 1 minute.

Add the chicken and cook, stirring occasionally, for 2 to 3 minutes, until the chicken is cooked through.

Add the celery, bean sprouts, and peas and cook for 1 to 2 minutes.

Add the water chestnuts, bamboo shoots, and mushrooms and cook for another 1 to 2 minutes.

Stir in the rice, soy sauce, and green onions and cook until the rice is hot and no longer white.

Add the cashews and season with salt and pepper to taste.

Transfer to a large bowl or platter and serve.