This gluten-free fried rice is one of my go-to meals because its quick, satisfying, and easy to change up the veggies or protein based on whatever I have on hand. It’s a one-pan meal and ready in under 30 minutes, so it’s one I love for busy weeknights.
Why You’ll Love this Recipe
Ingredients
TIP
Prep everything before cooking! Fried rice cooks fast, so have all your ingredients chopped, measured, and ready to go before you turn on the heat. This keeps the process smooth and prevents overcooking any ingredients.
Ingredient Notes
- Jasmine Rice – Day-old, cold cooked rice works best because it prevents clumping and helps achieve that signature fried rice texture. If you don’t have day-old rice, spread freshly cooked rice on a baking sheet and chill it in the fridge for at least 30 minutes.
- Tamari – Did you know soy sauce is not gluten-free because it contains wheat? Tamari is a gluten-free alternative to soy sauce that provides deep umami flavor.
- Sesame Oil – Use toasted sesame oil for the best nutty aroma and flavor.
- Green Onions – Both the white and green parts add flavor, but in this recipe, we’re only using the green tops for a fresh, mild onion bite. If you prefer a stronger onion flavor, you can add some of the white parts earlier in the stir-fry process.
- Protein Add-ins – This recipe is flexible! Shrimp, chicken, pork, or tofu all work well or you can keep it simple and do egg fried rice like I did. If using raw protein, cook it separately before starting the stir-fry, then add it back at the end to keep it from overcooking.
How to Make Gluten-Free Fried Rice
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
Most tamari is naturally gluten-free, but always check the label to be sure.
Absolutely! You can skip the eggs entirely or replace them with scrambled tofu for a plant-based alternative.
Expert Tips
Storage Instructions & Make-Ahead Tips
Refrigeration: Store leftover fried rice in an airtight container in the fridge for up to 4 days. Reheat in a hot skillet with a splash of water or oil to bring back moisture and freshness. Avoid microwaving, as it can make the rice mushy.
Freezing: Fried rice freezes well! Let it cool completely, then store in a freezer-safe bag or container for up to 3 months. To reheat, thaw in the fridge overnight and stir-fry in a hot pan.
Make Ahead Tips: If you’re meal prepping, cook and cool the rice a day in advance to ensure the best texture.
More gluten-free sides to try
Did you make this recipe?
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Gluten-Free Fried Rice
Ingredients
Ingredients:
- 2 tablespoons olive oil - divided
- 2 large eggs - lightly beaten
- 1 cup yellow onion diced - about 1/2 onion
- 1 cup carrot - diced (about 1 large carrot)
- 3 cloves garlic - minced
- 4 cups cold cooked jasmine rice - day-old works best
- 3 tablespoons tamari
- 1 tablespoon sesame oil
- ¼ teaspoon black pepper
- 1/8 teaspoon red pepper flakes - optional (or adjust amount to taste)
- 3/4 cup peas - frozen
- ¼ cup green onions - sliced (about 4-5 green onions)
Optional
- 1 cup cooked shrimp, pork, chicken, or tofu - diced
**Use the toggle button above to turn the instruction photos on and off!
Instructions
Prepare the Ingredients:
- Make sure the rice is cold and separated into individual grains.
Cook the Eggs:
- Heat 1 tablespoon of olive oil in a large wok or skillet over medium heat.
- Pour in the beaten eggs and cook without stirring for about 30 seconds.
- Once the eggs are mostly set, break them up with a spatula and cook until fully done, another 1-2 minutes. Transfer the eggs to a plate and set aside.
Stir-fry the Vegetables:
- In the same wok or skillet, add the additional 1 tablespoon of olive oil.
- Add the chopped onion and diced carrot. Cook for about 4-5 minutes, until the onions are translucent and the carrots are softened.
- Add the minced garlic. Stir-fry for another minute, until the garlic is fragrant.
Add the Rice:
- Increase the heat to high.
- Add the cold rice to the wok, breaking up any clumps with your spatula. Let the rice cook for 1-2 minutes, until it starts to dry out and brown a little before stirring at all.
- Cook another 2-3 minutes, stirring as needed, until the rice is heated through and begins to slightly crisp up.
Season and Combine:
- Add the tamari, sesame oil, black pepper, and red pepper flakes. Toss the rice to evenly coat it with the sauces.
- Add the frozen peas, green onions, cooked eggs and any optional pre-cooked proteins (shrimp, chicken, tofu). Stir-fry for another 2 minutes until everything is heated through.
- Taste and adjust seasoning with more tamari if needed.
Serve:
- Serve the fried rice hot, garnished with extra green onions if desired.
Notes
- Gluten-Free Note: If you have celiac disease or are on a gluten-free diet for any reason, be sure to double check that all of your ingredients are gluten-free. Regular soy sauce is NOT gluten-free.
- Use Cold, Day-Old Rice: Freshly cooked rice is too soft and can turn mushy. If you don’t have day-old rice, spread fresh rice on a baking sheet and chill it for at least 30 minutes before using.
- Protein: If you plan to use protein, cook it in the pan before you cook the eggs and then set it aside. Add the cooked protein when you add the eggs and peas to the rice. Nutritional information is calculated without any protein added to the recipe.
Nutrition
