Soy-Free Veggie Fried Rice

     Fried rice is one food you pretty much have to make for yourself if you can't have soy sauce. This version has plenty of seasoning but no soy, corn, sesame, or eggs. Obviously, you can have soy sauce (See Soy Sauce in the Glossary) and toasted sesame seeds on the side as condiments for the non-allergic. You can also cut a two-egg plain omelette into chunks and stir it into some or all the rice at the end if you like.

    To vary the recipe, replace some of the veggies with chunks of meat or mushroom (stir-fried separately, set aside, and added near the end of the cooking time). 

Fried rice with carrot, celery, broccoli stems and green tomatoes
(the veggies I had sitting in the fridge: this recipe is versatile)

     2 Tb. oil, any variety to which you are not allergic and which tolerates high 

          heat. (See Oil in the Glossary)

     salt (See Salt in the Glossary)
     3 c. hard veggies either all cut into chunks or all sliced thin, so that they 

          all get done at the same time (carrots, celery, cauliflower, onion, or 

          whatever you like and aren’t allergic to)

     3 c. cooked rice (See Rice in the Glossary)

     1 batch stir-fry sauce but leave out the tapioca starch.

     Heat the oil to medium high heat in a large skillet. (It is hot enough when a chunk of food sizzles and sputters when it is added to the pan.)  Add the veggies, sprinkle them with salt, and fry, stirring constantly, until they are softened but still crunchy.  Do not brown them. Add the rice and continue to cook on medium high heat, stirring constantly, until the rice is thoroughly hot.  Add the stir-fry sauce and continue to cook, stirring, for a few seconds, until the liquid has been absorbed by the rice. Serve immediately.