Taiwanese Fried Rice (Egg-Free, Nut-Free, Gluten-Free)

Ingredients

• 4 cups Cooked Rice (day-old)
• 3 tbsp Gluten-Free Tamari
• 2 tsp Sesame Oil
• 1/2 cup Carrot
• 1/2 cup Peas
• 1/4 cup Green Onions
• 1 cup Cooked Ham (or other protein)
• 2 cloves Garlic
• 1 tbsp Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a 30.48 cm wok or large skillet over medium-high heat. Add the 1 tablespoon of vegetable oil and heat until it shimmers, about 1 minute.
2. 2Add the 2 cloves of garlic, minced, to the hot oil. Stir constantly until the garlic is fragrant, about 30 seconds. Be careful not to burn it.
3. 3Add the 1/2 cup of carrot, diced, and the 1/2 cup of peas to the wok. Stir-fry for 2 to 3 minutes, until the vegetables are slightly tender.
4. 4Add the 1 cup of cooked ham, or other protein, to the wok. Stir-fry for 1 minute, until the ham is heated through.
5. 5Add the 4 cups of cooked rice (day-old) to the wok. Use a spatula to break up any clumps of rice and stir it into the vegetables and ham.
6. 6Pour the 3 tablespoons of gluten-free tamari and the 2 teaspoons of sesame oil over the rice. Stir everything together until the rice is heated through and evenly coated with the tamari and sesame oil, about 2 to 3 minutes.
7. 7Stir in the 1/4 cup of green onions, chopped. Cook for 30 seconds more, just until the green onions are slightly softened. Serve immediately.

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