This recipe is gluten-free, soy-free and dairy-free.
2-3 tablespoons safflower, canola or peanut oil
a dash of chili or sesame oil
a spoonful of curry paste, curry powder, cumin, chili, ginger, or turmeric
4 cloves of garlic,
chopped 1 yellow [summer] squash, sliced into matchsticks
1 green [zucchini] squash, sliced into matchsticks
1 medium red bell pepper, cored and seeded, sliced thin
1 half a bag of cole slaw mix [about 2 heaping cups shredded cabbage with carrot]
a handful of frozen corn or baby peas, thawed
2 and 1/2 to 3 cups cooked long grain organic brown rice or brown basmati rice
sea salt and freshly ground pepper
20 frozen medium shrimp, thawed, tails removed, if you like
a dash or two of your favorite chili sauce [I used Thai Kitchen] or gluten-free stir-fry sauce
Heat the oils in a wok or a large deep skillet over medium-high heat. Add the spices and chopped garlic into the oil and cook for about a minute, to infuse the oil with flavor. Add the sliced vegetables [the two squashes and red pepper] and stir-fry for five minutes until tender crisp. Add the cole slaw mix and corn; and stir-fry for five minutes. Add in the cooked rice and thawed shrimp; toss well to combine. If you need a little more oil to keep the rice happy, add a dash now. Drizzle in a tablespoon or two of chili sauce, to taste, and continue to stir and heat through. When the rice and shrimp are hot and the veggies are still tender crisp, your fried rice is done.
Serve in shallow bowls. Or deep bowls. Dig out the chopsticks. Garnish with your choice of: Chinese parsley, cilantro, Thai basil, chopped peanuts or scallions, if desired. Serves 4.