You can use almost any proportion of these ingredients, and throw in other things besides…..
3 cups cooked, cold jasmine or other long-grain rice, massaged to separate the grains of rice
1 large pineapple (peeled, cored and cut in chunks), or a can of gluten free pineapple chunks, drained
2 Tablespoons vegetable oil
1/4 cup peeled, sliced shallots
10 cloves garlic, chopped
1/2 pound shrimp, shelled and cleaned (optional)
1 1/2 teaspoons gluten free curry powder
1 red or green bell pepper, chopped
3 scallions, sliced
1 1/2 Tablespoons sugar
1 1/2 Tablespoons gluten free Thai Fish Sauce
Note: Read the label on the fish sauce. Some fish sauce companies include wheat, for unknown reasons, in fish sauce. Purchase a fish sauce that does not include wheat.
Prepare all your ingredients ahead of time, and get out the wok.
Heat the wok, and add the oil by drizzling it down the sides. When the oil is hot, add the shallots. Stir-fry the shallots until they are golden, a couple of minutes. Add the garlic and stir-fry briefly until it smells good. Add the shrimp and stir-fry until the shrimp are just turning pink – they don’t have to be finished cooking. Add the curry powder and stir-fry for 30 seconds. Add the pineapple, bell pepper and scallions and stir-fry until the pineapple is heated through, about 2-3 minutes. Add the cold rice and stir-fry until the rice is hot. Add the sugar and stir-fry for 30 seconds. Lastly, add the fish sauce by drizzling it down the sides of the wok into the rice. That’s it!
For gluten free curry powder, we make our own, using the recipe in Rebecca Reilly’s Gluten Free Baking.
You can add grated ginger, and chopped jalapeno peppers, or gluten free chili paste to this dish if you like things a bit spicier.
Make sure that all your ingredients are gluten free!