We had fried rice a lot growing up! It’s a good “kitchen sink” recipe. You can use almost any ingredients you have on hand. It also comes together fairly quickly, especially if you’re like us and usually have rice in the fridge.
One of the reasons I chose white rice for this recipe is because on the transition to the GAPS Intro diet, or at any time during the GAPS Intro diet, if you or your practitioner feel that your body is in need of some carbohydrates, this is a simple carbohydrate that many of us relate to. While it’s not a whole grain, which generally we prefer, the husk of a whole grain can be harder to digest. White rice that’s been soaked is fairly easy to digest and fairly untroublesome for the gut.
This is a quick and easy meal. To make it GAPS legal, substitute wild rice for the white rice.
One of the keys to the recipe is find a true correctly fermented soy sauce. Soy should only ever be eaten in a properly fermented state. When it’s properly fermented, it’s legal on the GAPS Diet. I found a properly fermented soy sauce from Ohsawa Organic called Nama Shoyu. It’s an unpasteurized soy sauce and delicious!
There are “classic” fried rice vegetables but truly you can change this recipe to use any vegetables you have in the fridge. In this version I used carrots, celery, onions, red cabbage and green onion. You could also use any type of summer squash like yellow squash or zucchini, broccoli, cauliflower, swiss chard, shredded brussel sprouts, snow peas, snap peas, green peas, or green beans. We always made it with water chestnuts and bean sprouts growing up. I’m not sure if these are GAPS legal but I’m very doubtful they would be. What vegetable combination is your favorite?
Ingredients for GAPS Legal Fried Rice
2 cups of rice
4 cups stock
3 tbsp Lard or Other Animal Fat
4-6 cloves of Garlic, depending on size
1.5 tbsp Soy Sauce (see note about correctly fermented soy sauce)
Directions for GAPS Legal Fried Rice:
24 Hours Before:
Soak your rice overnight. Place in warm filtered water with 4 tbsp of yogurt or whey.
The Next Day:
Rinse rice under filtered water.
Add 2 cups of rice to 4 cups of stock. Cook rice in the stock for 15 minutes until the stock is absorbed.
Chop all vegetables. The smaller you chop them, the faster they’ll cook. Make sure you slice your vegetables the same size for even cooking.
Add 3 tbsp of lard to a cast iron pan.
When adding vegetables, add the ones that take the longest to cook in first, usually the hardest ones. So for me, I added the carrots and celery first. Add in cabbage and onions.
Add 1-2 tsps of soy sauce into the cast iron pan. This will start to create the sticky sauce.
A tip in sauteing vegetables: let them sit for a minute or two to get brown. Then move them to cook other sides.
Once your vegetables have cooked, add in the rice and stir.
Crack two eggs into a bowl and scramble them. Add them into the cast iron pan and mix well.
Add in about 1 tbsp of soy sauce and mix everything together.
Serve alongside more soy sauce on the table and enjoy!