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.
Gluten-Free Lobster Fried ‘Rice’
INGREDIENTS2 tablespoons olive oil
1 teaspoon minced garlic in oil
4 ounces cooked, chopped lobster meat
1/2 cup small diced carrots1/2 cup frozen peas and corn mixture
1 egg, beaten2 cups riced cauliflower
3-5 tablespoons tamar (See Note)
2 tablespoons brown sugar1 teaspoon dried ginger
1/2 teaspoon cracked black pepper, or ground pepper
INSTRUCTIONSIn 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.
Note: Tamari is simply a soy sauce that is gluten free. If desired, purchase gluten free soy sauce.
The Yankee Chef Jim Bailey is a third-generation chef, food columnist, cookbook author and food historian. Bailey lives in Maine with his wife and four children.
