THE YANKEE CHEF: Not your regular fried ‘rice’

A dish of Gluten Free Lobster Fried “Rice” is shown.
A dish of Gluten Free Lobster Fried “Rice” is shown. PHOTO BY JIM BAILEY

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’

INGREDIENTS

2 tablespoons olive oil

1 teaspoon minced garlic in oil

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4 ounces cooked, chopped lobster meat

½ cup small diced carrots

½ cup frozen peas and corn mixture

1 egg, beaten

2 cups riced cauliflower

3-5 tablespoons tamar (See Note)

2 tablespoons brown sugar

1 teaspoon dried ginger

½ teaspoon cracked black pepper, or ground pepper

INSTRUCTIONS

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.

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.