Gluten Free Fried Rice with Chicken Mince (or what to do with leftover rice) 
Ingredients
1-2 tablespoons of Fresh Ginger chopped fine
2 garlic cloves crushed
½ bunch of spring onions (chopped)
¼ capsicum (chopped)
1 can of unsweeted corn kernels
1 cup of frozen peas (thaw with some hot water)
500g chicken mince
1 cup of Jasmine rice (uncooked) Rinse and cook in boiling water for 13 mins
1 cup of Red or Black rice (uncooked) Rinse and cook in boiling water for 23mins
2 tablespoons Tamari (wheat free soy sauce)
2 tablespoons Coconut amino seasoning ( I use Banaban organic) this gives a sweet soy sauce type flavour
1 tablespoons Fish sauce ( I use Megachef, it has no preservatives, colours, MSG and is gluten free)
Don’t worry about the smell, trust me it adds flavour and no one will notice the smell when it is served.
Method
I quite often use leftover rice to make this dish and turn it into a quick meal. Day old rice makes great fried rice as it is firmer and less moist.
Red or black rice are much higher in fibre and nutrients than white rice. I find the combination of coloured and white rice is palatable to my family.
With my wok on medium heat, I use a dash of sesame oil to quickly fry and release the aromas of the ginger, garlic and spring onions. Add the seasonings. You may like more or less of the suggested quantities.
Make sure your wok is on high and quickly add the chicken mince. Continually stir and chop up the mince with your spatula or bamboo paddle. Then add the corn and peas.
Taste, Serve and Enjoy