Before I became intolerant to Gluten, my absolute favorite restaurants were Japanese hibachi grills. Although a lot offer gluten free options, you often can’t get hibachi fried rice, unless you have enough people to fill the whole table. My solution: making it myself. This recipe takes a little bit of time, but is super simple and completely worth it.
What you need:
- Sushi Rice (with rice cooker and stovetop directions) I use Nishiki
- Chicken Breast (I use thinly sliced)
- 1 Small/Medium Zucchini
- 1 1/2 Cups Of Broccoli
- 1 Cup Of Rainbow Slaw (prepackaged broccoli, carrot, cauliflower, cabbage)
- Handful Of Fancy Snow Peas
- Minced Onions
- Sesame Seeds
- Onion Powder
- Tamari Reduced Sodium Gluten Free Soy Sauce
- Terry Ho’s Gluten Free Yum Yum Sauce
First step is cooking the rice. I have a rice cooker, which I highly suggest getting if you are as big of fan of Asian rice as I am and/or if you want to dabble in sushi making. If you want to get one I highly suggest the Zojirushi , it’s made in Japan, is incredibly easy, and makes delicious rice. For this meal I used 2 cups of rice, it really depends on how many people you are feeding, and with this recipe more is better because it keeps for good leftovers! If you don’t have a rice maker, make sure you get rice with stove top directions as well.
As soon as you get the rice going, start on the Chicken. Preheat your oven to 400 degrees. For my 2 cups of rice I used 4 small and thin sized chicken breasts. Place the chicken breasts in a large Ziploc bag along with 1 TBSP of soy sauce, a dash of minced onions, a dash of sesame seeds, and a dash of onion powder. Shake it up for about 30 seconds. Lay chicken in baking pan- do not overlap. Cook chicken for 18-20 minutes or until thoroughly cooked. (While cooking refer to vegetable directions below.) Once done, place chicken on cutting board and dice into small pieces.
Once the chicken is in the oven, it’s time to start on the vegetables. Cut Broccoli into smaller florets. Place in microwave safe bowl and add 1 TBSP of water. Cook in microwave for 3 minutes. Slice zucchini into round pieces or long skinny ones, whichever you prefer (I do both.)
Once all the vegetables are ready, place into large skillet with 1 TBSP of water and a little bit of olive oil. Add a dash of minced onions, a dash of sesame seeds, and a couple dashes of salt and pepper. Cover and cook over medium heat for about 10 min, stirring occasionally(should be around remaining time for chicken and rice to be done.)
Once rice and chicken are both done cooking place them both in the skillet with vegetables. Pour soy sauce over top, this is to your preference, but it’s always good to just start with a little and let each individual add more to their own portion when it’s done. Stir everything up, re-cover pan, and reduced heat to medium-low. Let cook, stirring frequently for another 10 minutes, allowing flavors to combine.
Put into serving dish and for an extra Japanese Steak House experience have a dipping bowl full of Terry Ho’s Gluten Free Yum Yum Sauce. Enjoy!