2017-07-15 / Food

Gluten-free lobster fried 'rice' packed with flavor

By THE YANKEE CHEF
Food Columnist

Gluten-Free Lobster Fried 'Rice'

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 3-4 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.
 

Return to top