Life without the "Top 6 Allergens" can be difficult. T offers recipes, product and restaurant reviews as well as shopping guides to take some of the bite out of grabbing a bite on a restrictive diet.
T and I love Asian food and, though we’ve yet to figure out Crab Rangoon with all of the required allergen avoidance, we constantly try to add possibilities to satisfy our cravings. Fried rice is a Chinese food standby and we thought it was worth a try.
Microwave Confetti Rice following the instructions on the package and set aside. In a wok or large pan cook onions and garlic in olive oil until browned. In second small pot combine sugar, vinegar and aminos and mix over low heat. Meanwhile, when the onions begin to brown add shaved beef and vigorously stir and separate to help it cook. (Cover the wok to help the process along.) Add ginger and green onions to sauce and stir. Allow the sauce to reduce. Once beef is browned add Confetti Rice and mix thoroughly. Pour sauce over rice mixture and cover on medium heat, letting the rice caramelize. Open and stir every 5 minutes until satisfied with the brown of the rice.
Binx: If you leave the wok unattended I might sample it myself.
D’s Review: On review I would have done things differently. I would not have added the sauce to the rice as the Confetti Rice is already well flavored with ginger and lemongrass. Instead I would have added the Coconut Aminos and green onions to the mixture after incorporating the rice.
T’s Review: It was sweet… It was good enough for me to get seconds but I would have switched the sweet with a spicy flavor (anyone notice a trend?). I might have also kept the rice and meat separate. This was okay but not quite as successful as the Cream of Turkey Soup.
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