Picture of gluten-free vegetable fried rice

Earlier this year, I found out I had celiac disease, and while the diagnosis was shocking, it did provide some answers to the difficulties I was having over the past few months. Thankfully, being diagnosed in 2019 means that I have a plethora of alternatives to the usual bread and pasta that was often seen in my diet. Unfortunately, Chinese take-out is rather hard to find at the grocery store, and I have gone to the kitchen to figure out how to get my fix.

My first gluten-free Chinese takeout experiment? My favorite of favorites General Tso’s Chicken and vegetable fried rice.

General Tso’s chicken has a special place in my heart. I wasn’t familiar with it until I got to college when Jenny, my roommate/ now friend, and I would order delivery. General Tso’s is both spicy and sweet, and super crispy. I adapted the recipe from Tasty, and I swapped out the flour for gluten-free flour (I got the King Arthur brand) and the soy sauce for liquid amino acids. The result was completely indistinguishable from my usual takeout.

Picture of gluten-free general tso's

I also made vegetable fried rice. This was a lot easier and faster than General Tso’s. If you made fried rice before, it’s the exact same, just using liquid amino acids instead of soy sauce. But sometimes, my vegetable fried rice can come out a little too salty. So, instead of eyeballing the recipe, I adapted a chicken fried rice recipe from Seonkyoung Longest, and I got perfectly delicious, perfectly seasoned fried rice.

Overall, the meal was very enjoyable, and my mom liked it too (she doesn’t always like what I cook)! While this celiac diagnosis is frustrating, I still can cook my favorite foods at home.

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