Stir up fried rice fit for a gluten-free lifestyle

By Jim Bailey

This is a  fantastic alternative to fried rice but with celiac disease in mind. I adore this dish in the summer served all by itself.

Don’t be dissuaded by the odor of cooking cauliflower. It has a less desirable enticement than rice, but is packed with flavor.

2 tablespoons olive oil
1 teaspoon minced garlic in oil
4 ounces cooked, chopped lobster meat
1/2 cup small diced carrots
1/2 cup frozen peas and corn mixture
1 egg, beaten
2 cups riced cauliflower
3-5 tablespoons tamari *
2 tablespoons brown sugar
1 teaspoon dried ginger
1/2 teaspoon cracked black pepper, or ground pepper

In a wok or large skillet, heat olive oil over medium high heat until shimmering. Add garlic and lobster; stir frying for one minute. Add carrots, peas and corn, stirring well.

Continue to cook and stir an additional 3 to 4 minutes, or until carrots are beginning to soften. Add egg, cooking for 30 seconds.Add remaining ingredients, tossing to combine and stir fry 1-2 minutes longer, or until everything is piping hot.

Remove from heat to serve.

*Tamari is simply a soy sauce that is gluten free. If desired, purchase gluten free soy sauce.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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