This versatile and flavorful gluten-free fried rice recipe has the classic taste of fried rice but uses simple ingredients to create a satisfying and gluten-free culinary experience.
Chinese food is one of my favorite types of food to eat. Most Chinese dishes, like regular fried rice, use traditional soy sauce and vegetable oils making it not gluten-free and not the healthiest. This gluten-free version uses basic ingredients like long grain rice and colorful veggies for an easy recipe that is sure to be a family favorite.
I love to serve this fried rice with pepper chicken, sweet and sour chicken, teriyaki salmon, Thai basil bison, or teriyaki chicken.
Come along as I show you how to make this yummy side dish!
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Ingredients
Substitutions
Rice- Any long-grain rice will work. I like to use brown rice but you can use regular white rice, basmati rice, jasmine rice, or even cauliflower rice. I prefer to use fresh rice but you can use pre-cooked rice or leftover rice.
Coconut aminos- If you don't have coconut aminos then you can use gluten-free soy sauce or tamari sauce.
Frozen peas and carrots- I like to use frozen peas and carrots but you can use fresh carrots and peas or snow peas. If you don't have peas and carrots, you can use whatever vegetables you like. You could even use leftover vegetables from a previous meal.
Bell Peppers- I like using a red bell pepper but you could use a green bell pepper, orange bell pepper, or yellow bell pepper.
Dried Ginger- If you don't have dried ginger or if you prefer, you can use fresh grated ginger.
Avocado oil- You can use olive oil, coconut oil, or any neutral oil.
Step by Step
- Cook your rice in a pot or rice cooker according to the package.
- In a large skillet or wok, heat a tablespoon of oil to medium heat, then add in your onions.
- Let the onions cook for 2-3 minutes then add in your minced garlic and cook for 1-2 minutes.
- Then add your frozen peas, carrots, and bell peppers to the hot pan.
- After 5 minutes of cooking, add your cooked or cold rice if you're using leftover or pre-cooked rice.
- In a small bowl, whisk together the coconut aminos, sesame oil, rice vinegar, salt, pepper, and ginger. Add it to the skillet and combine.
- Push the rice to the edges of the skillet leaving a hole in the center of the pan.
- In a small bowl whisk together the eggs then add the beaten eggs to the hole in the pan.
- Let the eggs sit for 1-2 minutes then scramble the eggs right in the center of the pan.
- Once the eggs are cooked, combine the scrambled egg with the rice and serve.
- Optional- top your fried rice with green onions and or sesame seeds. Also, for a little kick, you can add red pepper flakes and sriracha.
Tips
- If you are making your rice fresh, be sure to rinse your rice before cooking it. Rinsing your rice before cooking helps not only remove dirt, dust, chemicals, and debris, but it also helps to rinse excess starch which makes your rice fluffy and prevents it from sticking and getting mushy.
- You can make your rice ahead of time if you like. If you're making rice for another meal you can make extra and store it in the refrigerator to use the next day for your fried rice.
Is fried rice usually gluten-free?
No. Traditional fried rice often contains regular soy sauce, which is a common source of gluten.
Storing and reheating
Let the rice cool completely and then store any leftover fried rice in an airtight container in the refrigerator for up to 4 days.
You can reheat fried rice in a skillet or a microwave. In a skillet, add a bit of oil and heat the rice over medium heat, stirring occasionally until it's heated through. In the microwave, place the rice in a microwave-safe dish, cover it with a microwave-safe lid or a microwave-safe plate, and reheat in 30-second intervals, stirring between each interval, until it's hot.
Did you make this recipe? Please leave a star rating or comment! Your feedback is so important to me.
Recipe
Gluten Free Fried Rice
Ingredients
- 3 cups Cooked rice
- ¼ cup Coconut aminos
- 1 cup Chopped onion
- 1 cup Frozen peas and carrots
- 1 Bell pepper chopped
- 2 Eggs
- 3 cloves Garlic minced
- 1 tablespoon Rice vinegar
- 1 tablespoon Avocado oil
- 1 teaspoon Sesame oil
- 1 teaspoon Dried ginger
- ½ teaspoon Salt
- ½ teaspoon Pepper
- Green onion optional for garnish
- Sesame seeds optional for garnish
EQUIPMENT NEEDED
- 1 Wok or large skillet
- 2 Small bowls
Instructions
- Cook your rice in a pot or rice cooker according to the package.
- In a large skillet or wok, heat a tablespoon of oil to medium heat.
- Add your chopped onions to the hot pan and cook for 3-5 minutes.
- Then add your minced garlic to the pan and let cook for 1-2 minutes.
- Add your frozen peas, carrots, and bell peppers to the hot pan and cook for 5 minutes.
- To the skillet add your cooked or cold rice (if you're using leftover or pre-cooked rice) and combine it with your veggies.
- In a small bowl, whisk together the coconut aminos, sesame oil, rice vinegar, salt, pepper, and ginger. Add it to the skillet and combine.
- Push the rice to the edges of the skillet leaving a hole in the center of the pan. ***see picture above
- In a small bowl whisk together the eggs then add the beaten eggs to the hole in the pan. Let the eggs sit for 1-2 minutes then scramble the eggs right in the center of the pan. ***see picture above
- Once the eggs are cooked, combine the scrambled eggs with the rice and serve.
- Optional- top your fried rice with green onions and or sesame seeds. Also, for a little kick, you can add red pepper flakes and sriracha.
Notes
Nutrition
*nutrition information is an approximate
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