Gluten, dairy and nut free…

Serves 6-8

It is always best to use rice that has been cooked in advance. Spread it out on a lined baking tray and put it in the fridge for at least 2 hours. This prevents the rice from getting gluggy as it dries it out a little.

You can add any vegetables you like. This is what I added….


  • 2 cups basmati rice rinsed and drained.
  • 4 rashers bacon, rind removed and finely diced.
  • 1 brown onion, diced
  • 1 clove garlic
  • 2 fresh corn cobs, corn removed
  • ½ cup peas
  • 1 large carrot, grated
  • 1 large zucchini, grated
  • 2 eggs, lightly whisked
  • 2 Tbsp coconut oil
  • 1/3 cup gluten free soy sauce
  • ½ Tbsp. Sesame oil



  • Rinse 2 cups of rice in a strainer and cook via the absorption method: add 4 cups of cold water to the rice in a medium saucepan. Put the lid on. Turn heat up to high. Bring the rice to the boil. Turn the heat to low and allow to simmer for 6-8 minutes or until the water has evaporated. Don’t allow the rice to burn on the bottom. Turn the heat off and leave to stand for 10-15 minutes.
  • Line a large baking tray with foil or baking paper. Spread rice out on the tray to a thin layer. Place the tray in the fridge for at least 2 hours.
  • Heat a wok to high and add coconut oil. add bacon and cook for 3 minutes.
  • Turn heat down to medium/high and add onion and garlic to the wok. Cook for 2 minutes.
  • Toss in zucchini, carrot and corn. Cook for 2 minutes and add the soy and sesame oil. Add peas and stir for 1 minute.
  • Add cooked rice and toss the vegetables throughout the rice.
  • Add in the egg and stir through the rice for 1 minute.



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