Gluten Free Fried Rice

By: Amber Pegler

2 cups long grain rice
1/4 cup Obento cooking sake (GF)
125g chopped red capsicum
125g chopped green capsicum
1 pak choy chopped white part only. Keep green leaves for garnish.
1 x 225g Valcom bamboo shoots (optional)
2 cups of frozen mixed vegetables, carrot/peas/corn (or preferred mix)
1 Tbsp olive oil infused with garlic and onion for frying (or your preferred choice)
1/2 cup of Gluten free soy sauce
3 eggs
1/4 cup cream.
125g Tofu (optional)
Gluten free Kimichi side dish

Pre cook rice as per packet instructions replacing 1/4 of water with cooking sake. Store in fridge for 4 hours or overnight. Remove rice from fridge 15 min before use.
Whisk eggs with cream until combined set aside.
Heat wok, add oil wait until heated then add chopped Capsicum and pak choy, cook until soft.
Add frozen mixed vegetables, cook until soft. Add bamboo shoots cook for further couple of minutes then remove from heat and set aside.
Line bottom of wok with egg mixture heat until it starts setting, then roll from one side like a wrap. Remove from heat and set aside.
Place cooked rice into wok and heat for a couple of minutes while stirring. Pour sauce over rice evenly and stir through.
Add vegetable mixture and stir through. Chop egg roll into small squares and add to wok, stir through.
Heat for a couple of minutes while stirring mixture, then turn off heat.
Serve in bowl topped with green pak choy leaves and kewpie mayo.