This is my go to receipe. I like that it does not have the salt and preservatives like the store bought brands. I have received compliments from my rice. Who gets compliments for rice? I use fresh onions and garlic that I saute first. Then add rice and saute for 2 minutes then water and turmeric. Can't go wrong.
I followed the recipe sorta, but I used bean sprouts instead of celery and added cilantro. I sauted all if the veges together and seasoned with ground ginger, 2 dashes of hot sauce because I did not have red pepper flakes, and a little salt. Then I added the shrimp, which was also lightly seasoned. My broth was the tuscan chicken flavor by Progresso, which I allowed to come to a boil when added to the veges. Lastly, I added the Maifun rice noodles, and let that simmer for 5 minutes. No pepper, soy sauce, and 2 dashes of sesame oil. Delish!
Made this recipe for Thanksgiving. It was a little soft, but my family loved it! It didn't matter that it was gluten free. I used the pumpkin spice I had on hand instead of each spice separately, using the measurements needed for each spice. I also added a little more sugar to the recipe. What made it a winner, was the candied pecans I added on top, using a recipe I found on this site.
By clicking “Accept All Cookies”, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts.