Easiest – Better than Restaurant Chicken Fried Rice


While making Chicken fried rice sounds simple – and it is once you’ve learned some of the tricks.  You will be able to get the perfect fried rice every time.

The first and most important ingredient is COLD RICE!! You can use day old rice. Just cook extra a day or two before you want to make to fried rice. I find that cooking it the same day and chilling it works out just fine. I prefer the flavor of Jasmine rice but plain old fast cook white rice works good too.

Why, you ask – cold rice ??? The rice gets drier as is cools and the grains become like individual “pellets” that will not get mushy. Also the rice will now take on more of the flavor of the other ingredients.

So- what do I do if I cook the rice on the same day? One – you could make it in the morning before work, fluff the rice with a fork really well and then put the pot in the fridge. Two – you can spread out on a rimmed pan and put it in the fridge for at least an hour. If you are good at planning ahead, the day before method is great but I’m not much good at doing that.

Another trick is adding sesame oil to the mix. Yes it makes a difference – it takes it  beyond the ordinary.

Having a good grade of Gluten free soy sauce {Tamari} is imperative too. I like the San – J brand. It’s made with 100% soy and no wheat, it has a richer, milder, more complex taste than regular soy sauce.

A shout out to all of you vegetarian eaters out there!!  You can easily make this dish without chicken.  Just leave out the step where chicken is added and skip straight to the next step.  It will still a make kick  a$$  made-at-home take-out!

Serve this with some GF egg rolls and you will think you’re at the local Asian restaurant.


Course Main Course
Cuisine Chinese
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Cheryl


  • 2-3 Chicken breasts
  • 3 Cups Cooked cold rice
  • 1/2 Yellow onion chopped
  • 1 Cup Frozen mixed vegetables
  • 2-3 T. Gluten free soy sauce {Tamari} I prefer San-J
  • 2 T. Sesame oil
  • 2 Beaten eggs
  • 1 T. Olive oil
  • 2 T. Chopped green onion
  • 1 Small hand full of chopped fresh cilantro for garnish {optional}
  • 2 Cloves of chopped garlic
  • 1 T. Sesame oil to drizzle on finished rice


  1. Chop the chicken up finely with a knife. Saute' in olive oil until cooked through. Remove to a plate.

  2. Preheat a large skillet or wok. Add 1 T. of sesame oil and 1 T. of olive oil to the pan. Heat til medium heat. Add the onion and mixed vegetables and heat until they are tender. Toss in the chopped garlic.

  3. Push the vegetable and onions over to one side. Add the eggs and scramble. Incorporate the eggs into the vegetables. 

  4. Add the cold rice and chicken to the egg and vegetable mixture. *You might need to add a little more oil at this point if the pan is dry. Let all of it sit for a couple of minutes.Pour the soy sauce of all over it and toss until everything is evenly combined.

  5. Add the green onion, 1T. of sesame oil  and give it one more toss. Top with cilantro if using. Serve with additional soy sauce to taste.

Recipe Notes

Make sure your skillet or wok is large enough to handle all the ingredients that you will have at the end. You will need room enough to be able to comfortably tossing everything.  

You may need to add more oil to your pan as you go through the steps. Remember to use a touch of sesame oil when adding olive oil.

Chop your chicken into small pieces
After cooking add chicken to a plate
Cook your vegetable
Push veg to the side and cook the eggs
Combine the eggs, vegetables and cooked chicken & toss

Greek Chicken

Yes, a single baking pan is all you need, which will certainly come in handy for those busy weeknights, or even when you have friends over so you’re not slaving away in the kitchen while trying to be a good host.

Most of the recipes for this dish call for a whole cut up chicken. But I think that the thighs just get more tender and juicy when baked.

Steamed green beans or any other green vegetable finish out this easy meal.


Author Cheryl


  • 3 1/2 - 4 Lb. Chicken thighs {4-6 pieces}
  • 6 Yucon gold potatoes cut in to wedges
  • 8 Cloves Garlic crushes & minced
  • Salt & pepper to taste
  • 3/4 C Olive oil
  • 2/3 C Freshley squeezed Lemon juice
  • 2 T Dried Oregano


  1. Pre-heat oven to 375'

  2. Sprinkle chicken with garlic and toss. Add potatoes and evenly distribute chicken and potatoes in the baking dish. Chicken skin side up.

  3. Season generously with salt & pepper.

  4. Whisk olive oil, lemon juice and oregano in a small bowl until emulsified {creamy appearance}.

  5. Pour over chicken and potatoes. {you can cover with foil at this point and refrigerate until ready to bake}

  6. Bake uncovered for 75 - 80 minutes, basting 3-4 times during cooking.

  7. Chicken should be golden brown.

Recipe Notes

Use kitchen shears to trim extra skin and fat from the thighs before cooking.



In response to customer requests, and knowing just how hard it is to maintain a gluten free diet when traveling or dining out, San-J has created a Travel Pack. This is San-J Organic Gluten Free Tamari packaged in convenient travel-sized sachets. You don’t have to carry around that big bottle of gluten free soy sauce any more. San-J Organic Gluten Free Tamari sachets are packed 20 to a box and, as with San-J’s bottled Organic Gluten Free Tamari, are certified gluten free by the Gluten-Free Certification Organization and certified organic and kosher.

I’ve been carrying mine in a zip lock snack baggie, how about you?

Well – San-J is sending me some of these cases, samples of their travel packs and some coupons.

As soon as I receive them I will be announcing a give away. Keep looking!

Follow me on Facebook – Gluten free Dallas

I’m on Instagram – cherylglutenfreedallas

Easiest Lasagna Soup – Recipe

Ok – this is really one of my favorite recipes. You are going to love it. This tastes just like Lasagna without all the work and cleaning up the huge cheese baked on lasagna dish.

And the best part some of steps can be done in advance. But if you decide to make it all the way through it’s not very time consuming. Most of the time its simmering. Sit down and drink some of that wine you just opened for the soup.

I like to add either spinach or zucchini to my Lasagna to ramp up the veg. factor,  but I thought that the zucchini would get over cooked in the soup, so I chose the spinach.

Even if you or your family are not spinach eaters, this adds the extra veg. and it’s completely hidden.

I used to use oven ready pasta sheets before going Gluten free and I had given up finding a replacement until I found these Heartland noodles at Walmart. I love them! I’m going to try them in some other recipes, so keep an eye open.

I have never made this soup in a slow cooker, I guess you could but you would have to add the pasta at the end and still have some cooking time. If you do, let me know.

This recipe is easily cut in half, the full recipe makes very hearty servings.


Lasagna Soup

There is a long list of ingredient but it's a one pot meal. How simple is that.

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Author Cheryl


  • 1 LB. Lean ground beef or turkey {or 1/2 Italian suasage}
  • 1 Green pepper chopped
  • 1 Yellow onion chopped
  • 1 Bag Baby spinach or 2 cups
  • 4 Cloves Garlic minced
  • 2 14.5 oz. Cans - Italian chopped tomotes
  • 1 Jar Marinara {I like Mezzetta}
  • 1 32 oz. Container of good GF Chicken broth {have extra on hand if it's a little thick}
  • 6 Oven ready GF lasagna noodles {I use Heartland from Walmart}
  • 2 T. ea. Dried basil & oregano
  • 3/4-1 Cup Ricotta cheese
  • 1/2 Cup Mixed Italian cheese
  • 1 Cup Good dry red wine
  • 1 T. Olive oil


  1. Heat large Dutch oven/large soup pot over medium high heat. Add beef or chicken, {or half meat & Italian sausage} onion and green pepper cook, stirring occasionally until meat is browned. Add garlic and saute for 30 seconds. Drain off any excess fat.

  2. Roughly slice the baby spinach in half. I just mound it up and make a couple of slices in it.

  3. Add  the Sauce, chicken broth, wine, chopped tomatoes, spinach & spices. Bring to a boil then reduce to a simmer covered, stirring occasionally (approximately 20-30 minutes).

  4. Take off the heat. Stir in the ricotta, Mixed cheese & broken noodles. Put back on the heat on the lowest setting and let sit for 30 minutes. Stir. 

    If the soup thickens up too much after adding the noodles, add a little more broth or water a little at a time until you get the right consistency. 

  5. Serve - ladle into bowls {past bowls work good if you have them}. Top w/ additional mixed cheese.

Recipe Notes

  • I don't add the full 1 cup of ricotta, it's a little too rich for me but I gave this recipe to a friend and she likes it that way.
  • The lasagna noodles will continue to absorb moisture from the soup & make the soup a little thick, so have some extra broth on hand to add to the soup if you have leftovers.
  • When you have simmered the sauce you can stop at this step, cool & refrigerate and finish the cheese & noodle part later. You will need to bring the temp up  before adding the cheese & noodles.



The Evolution of a Flank Steak

I love Flank Steak. It’s so lean, easy and fast to cook, it takes marinade very well. It should be thinly sliced across the grain.

The flank steak is a beef steak cut from the abdominal muscles or lower chest of the cow. The cut is common in Colombia, where it is known as sobrebarriga, literally meaning “over the belly”. A thin flank steak in South America is known as a matambre.


Flank Steak

Two ingrediants ! So simple.

Course Main Course
Cuisine American
Cook Time 8 minutes
Servings 4
Author Cheryl


  • 1 1/2 - 2 LB. Flank Steak
  • 1 Bottle Italian Dressing (Gluten free) I use Wishbone


  1. Put Flank Steak in a gallon zip lock bag. Pour in enough dressing to coat both sides. Shake bag to distribute. Marinate in fridge flat for 3-6 hours or overnight if you have the time.

    Take out of bag and set on several layers of paper towels and top with another layer of paper towels. Your goal here is to get off all the extra moisture so the steak will sear and not boil in the liquid.

    Pre-heat a grill pan or grill to medium high. Oil grates of pan or grill. Sear for 3-4 minutes on each side. Take off heat and let sit for 5 minutes. Slice across the grain.

Recipe Notes

  • Depending on how many people you are feeding you should have enough for two meals. If not next time cook two.
  • When using a grill pan you may have to cut it in half vertically so it fits in the pan.
  • I always roast twice as much potatoes as I will need for the first meal. That way I have enough if I'm going to make a salad.
  • Another option I didn't have a pic of - chop some of the leftover steak and potatoes and fold into scrambled eggs. Or heat the chopped steak and potatoes and top with a medium cooked pan fried egg.
Flank Steak in grill pan.

First dinner – Day #1.

Grilled Flank Steak & Roasted veg.

Second dinner – Option 1.

Build you Nachos. Bake in 350′ oven for 10 minutes or until cheese is melted.
After heating – top w/ Mexican cream & Guacamole

Third dinner – Option 2.

Flank Steak & roasted potato salad w/avocado & cherry tomatoes. I like to toss my meat and veg. in a pan coated with a quick spray of oil just long enough to heat through. (1-2 minutes)