Taiwanese Fried Rice (Soy-Free)

Ingredients

• 4 cups Cooked rice (day-old)
• 3 large Eggs
• 2 tbsp Coconut aminos
• 1 tbsp Gluten-free Tamari
• 1/2 cup Carrots
• 1/2 cup Peas
• 3 stalks Green onions
• 2 cloves Garlic
• 1 tbsp Sesame oil
• 1 tbsp Avocado oil

Instructions

1. 1In a small bowl, whisk the 3 large eggs together until the yolks and whites are fully combined and slightly frothy.
2. 2Place a wok or a large skillet (such as a 12-inch skillet) over medium-high heat (400°F / 204°C). Add the 1 tablespoon of avocado oil and let it heat for 30 seconds until shimmering. Pour in the whisked 3 large eggs and scramble them, stirring gently with a spatula, for 1 to 2 minutes until they are just cooked through and set but still soft. Transfer the cooked eggs to a clean plate and set aside.
3. 3While the wok is still over medium-high heat (400°F / 204°C), add the 1 tablespoon of sesame oil. Mince the 2 cloves of garlic and add them to the hot oil. Stir-fry the garlic for 30 seconds until it becomes fragrant and lightly golden, being careful not to let it brown or burn.
4. 4Add the 1/2 cup of carrots, cut into 1/4-inch dice, and the 1/2 cup of peas to the wok. Continue to stir-fry for 2 to 3 minutes until the carrots are slightly softened but still retain a slight crisp texture.
5. 5Add the 4 cups of day-old cooked rice to the wok. Use your spatula to break up any large clumps of rice, then stir-fry continuously for 2 to 3 minutes until the rice is thoroughly heated through and appears slightly drier.
6. 6Pour the 2 tablespoons of coconut aminos and the 1 tablespoon of gluten-free tamari evenly over the rice. Stir everything together continuously for 1 to 2 minutes, ensuring the rice is evenly coated with the sauces and develops a glossy sheen.
7. 7Return the reserved scrambled eggs to the wok. Slice the 3 stalks of green onions into 1/4-inch thick rounds and add them to the wok. Stir-fry for 1 minute to combine all ingredients and heat them through evenly.
8. 8Serve the Taiwanese Fried Rice immediately while hot.

Substitutions

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