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Writer's pictureAbby Brown

Chicken and Rice Stir Fry - Allergy Free CookBook

Updated: Sep 19

Chicken and rice is a common meal for recovering from stomach ailments, regardless of species. Check with a veterinarian for amounts of chicken and rice, length of time to feed, and even preferred recipes for pets. Chicken and rice is sometimes a spring board for delicious combinations, whether with baked chicken and boiled vegetables, or as a stir fry. Boiled rice is covered elsewhere in the cookbook. This dish is easily adjustable. Make notes of favorite combinations to try again. Stir frys can use up bits of leftovers in the fridge, or prepared and frozen in small batches.


Pre Cook Preparation:

Marinate: No

A. Timer set to thaw meat for about 2 hours

B. Timer set to the time to begin preparation prior to cooking

C. Timer set for 1 hour later, when meal should be ready to eat

D. Stay with meal to stir frequently


Optional Pre Cook Preparation:

A. Bake and chop chicken.

B. Rice can be previously fluffed by soaking in water.


Meal Adaptations:

Physical Accommodations:

Cut meat into bite sized pieces before sitting down

Frozen or canned vegetables or chicken can be used

Long oven mitts and oven rack puller

Sit on a stool while stirring


Visual Accommodations:

Colored chopping boards


Potential Food Allergy or Intolerance:

Broccoli

Butter (lactose)

Chicken

Clams

Crab

Eggs

Mushrooms

Onions

Pepper

Potatoes

Pork

Shrimp

Soy Sauce (gluten)

Spices

Spinach

Turkey


Meatless Preparation Avoid:

Beef

Butter

Chicken

Clams

Crab

Eggs

Pork

Shrimp

Turkey

Substitute with: ________________


Utensils:

Chopping board

Fork

Paring knife

Pot holders

Spatula

Spoon

Pan: 8 inch frying pan


Ingredients:


Meat:

1 cup of chopped chicken

Optional:

1/4 cup of diced beef

1/4 cup of diced crab

1/4 cup of diced pork

1/4 cup of diced shrimp

1/4 cup of diced turkey


Vegetables:

1/4 cup of carrots

1/4 cup of mushrooms

1/4 cup of peas

1/4 cup of dried rice, (appears to be more when soaked)

Optional (Only choose 1 or 2)

1/4 cup of black eyed peas

1/4 cup of pinto beans

1/4 cup of red beans

1/4 cup of spinach


Other ingredients:

Cooking oil

Dash of salt

Spices, such as pepper, to taste

Optional:

Soy sauce (gluten free)


Preparation time: 10 minutes


Preparation:

1. Chop:

Chicken

Optional:

Crab

Shrimp

2. Add enough cooking oil to fully coat the bottom of the 8 inch frying pan.

3. Add a dash of salt.

4. If 1/4 cup of dried rice is still hard, soak it in the oil and then cook on medium until almost soft.

5. Add:

1/4 cup of carrots

1/4 cup of mushrooms

1/4 cup of peas

Add 1 or 2 of optional vegetables:

1/4 cup of black eyed peas

1/4 cup of pinto beans

1/4 cup of red beans

1/4 cup of spinach

Add optional:

1/4 cup of diced crab

1/4 cup of diced shrimp, or

Soy sauce, to taste

6. Fry until mixture comes to almost a boil.

7. Turn heat down, stirring every 5 minutes.

8. Add cooking oil if necessary.


Cook Temperature: Medium to low


Cook Time: About 30 minutes


Servings: 3 to 4


Storage Solutions: Square containers in individual servings with or without vegetables

Counter safe: 30 minutes to cool enough to place in the fridge or freezer

Fridge safe: 3 to 4 days * Per FDA Storage Chart link in Resources

Freezer safe: 4 to 6 months * Per FDA Storage Chart link in Resources


Reheat Instructions:


Microwave: Time and temp may vary.

1. Place in a microwave safe dish (not plastic).

2. Heat until food is fully hot and reaches a safe temperature.

3. Minimum 2 minutes.

Add your microwave time here: _____________.


Stove Top: Time and Temp may vary.

1. Place food in frying pan.

2. Add enough water to almost cover food.

3. Stir frequently while food heats, until thoroughly warm, about 10 minutes.

Add your stove time here: _____________.


Oven Directions: Time and Temp may vary.

1. Place in oven safe pan.

2. Add a little water.

3. Heat until thoroughly warm, about 20 minutes.

Add your oven time here: _____________.






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