In my city, the only restaurant that offers gluten-free fried rice is P.F. Chang’s, and I order it every time I eat there. Unfortunately, I cannot always count on this when the craving hits, and, you know, making fried rice is the work of minutes if you have cold, leftover rice in your fridge.
And that is the key: cold, leftover rice, or “overnight rice”, a description I read that charms me to this day. Warm rice is too wet to fry up properly. Leftover rice, after a night or so in the refrigerator, is drier. It hits the wok with a sizzle and fries perfectly. Continue reading “Variations on Gluten-Free Fried Rice”