Gluten-Free Orange Salmon Fried Rice

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Prep time: 20 mins
Cook time: 20 mins
Calories: 477

Gluten-Free Orange Salmon Fried Rice

Photography by Matthew Kadey

Packed with nutrition, tantalizing textures and complex flavors, this gluten-free fried rice is always a favorite. Chicken thighs, pork tenderloin or tofu can replace the salmon if fish isn’t tolerated.

Ingredients

1 cup frozen shelled edamame or green peas
¼ cup frozen pulp-free orange juice concentrate, thawed
2 tablespoons gluten-free soy sauce or liquid aminos
2 teaspoons sesame oil
2 pinches salt
1 tablespoon + 4 teaspoons peanut oil or canola oil, divided
2 large eggs, lightly beaten, optional
2 garlic cloves, minced
1 tablespoon finely chopped fresh ginger
¼ teaspoon red pepper flakes, optional
1 pound uncooked skinless salmon fillets, cut into ½-inch cubes
2 medium carrots, chopped
1 red bell pepper, diced
3 cups cooked cold brown jasmine rice
2 scallions (green onions), sliced
⅓cup chopped cilantro
2 tablespoons sesame seeds, for garnish

Directions

1. Boil edamame according to package directions. Drain and set aside.

2. Whisk together orange juice concentrate, soy sauce, sesame oil and salt. Set aside.

3. If using eggs, heat wok or a large skillet over medium-high heat. Add 1 tablespoon oil, swirl to coat bottom of pan and add eggs. Cook about 1 minute, tilting the pan so the eggs cover the surface like a crepe. When “crepe” is just set and bottom is beginning to brown, carefully flip and cook 10 seconds. Transfer to cutting board and slice into shreds. Alternatively, stir beaten eggs into rice mixture just after adding the orange sauce (step 5); stir fry until eggs are no longer wet.

4. Add 2 teaspoons oil to wok or skillet, swirl pan to coat bottom in oil and add garlic, ginger and red pepper flakes, if using. Stir fry 10 seconds or until fragrant. Add salmon and heat just until barely cooked through, about 2 minutes. Add carrots and stir fry 1 minute. Add edamame and red pepper and heat 1 minute.

5. Add 2 teaspoons oil, swirl to coat and place cooked rice and scallions in pan. Stir fry 2 minutes. Add orange sauce, stirring to combine. Add sliced egg (if using) and cilantro. Toss to combine. Serve warm, garnished with sesame seeds.

Each serving contains 477 calories, 22g total fat, 2g saturated fat, 0g trans fat, 142mg cholesterol, 631mg sodium, 39g carbohydrate, 5g fiber, 7g sugars, 29g protein, 19Est GL.
Yields 5 servings

Ingredients

  • 1 cup frozen shelled edamame or green peas
  • ¼ cup frozen pulp-free orange juice concentrate, thawed
  • 2 tablespoons gluten-free soy sauce or liquid aminos
  • 2 teaspoons sesame oil
  • 2 pinches salt
  • 1 tablespoon + 4 teaspoons peanut oil or canola oil, divided
  • 2 large eggs, lightly beaten, optional
  • 2 garlic cloves, minced
  • 1 tablespoon finely chopped fresh ginger
  • ¼ teaspoon red pepper flakes, optional
  • 1 pound uncooked skinless salmon fillets, cut into ½-inch cubes
  • 2 medium carrots, chopped
  • 1 red bell pepper, diced
  • 3 cups cooked cold brown jasmine rice
  • 2 scallions (green onions), sliced
  • ?cup chopped cilantro
  • 2 tablespoons sesame seeds, for garnish

Directions

11. Boil edamame according to package directions. Drain and set aside.

22. Whisk together orange juice concentrate, soy sauce, sesame oil and salt. Set aside.

33. If using eggs, heat wok or a large skillet over medium-high heat. Add 1 tablespoon oil, swirl to coat bottom of pan and add eggs. Cook about 1 minute, tilting the pan so the eggs cover the surface like a crepe. When “crepe” is just set and bottom is beginning to brown, carefully flip and cook 10 seconds. Transfer to cutting board and slice into shreds. Alternatively, stir beaten eggs into rice mixture just after adding the orange sauce (step 5); stir fry until eggs are no longer wet.

44. Add 2 teaspoons oil to wok or skillet, swirl pan to coat bottom in oil and add garlic, ginger and red pepper flakes, if using. Stir fry 10 seconds or until fragrant. Add salmon and heat just until barely cooked through, about 2 minutes. Add carrots and stir fry 1 minute. Add edamame and red pepper and heat 1 minute.

55. Add 2 teaspoons oil, swirl to coat and place cooked rice and scallions in pan. Stir fry 2 minutes. Add orange sauce, stirring to combine. Add sliced egg (if using) and cilantro. Toss to combine. Serve warm, garnished with sesame seeds.

1 serving contains 477 calories, 22g total fat, 2g saturated fat, 0g trans fat, 142mg cholesterol, 631mg sodium, 39g carbohydrates, 5g fiber, 7g sugars, 29g protein.