Full GAPS Legal Fried Rice
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.
Ingredients
- 2 cups of rice
- 4 cups stock
- Carrots
- Onions
- Red Cabbage
- Green Onions
- 3 tbsp Lard or Other Animal Fat
- 4-6 cloves of Garlic depending on size
- 2 Eggs
- 1.5 tbsp Soy Sauce see note about correctly fermented soy sauce
Instructions
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!
Notes
Note: 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 Full GAPS Diet. I found a properly fermented soy sauce from Ohsawa Organic called Nama Shoyu. It’s an unpasteurized soy sauce and delicious!