This gluten-free fried rice is the dinner I make when I don’t have a plan but still want something good. Cold rice from the fridge, whatever veggies I have on hand, scrambled eggs, and a few splashes of tamari and sesame oil.
It takes about 30 minutes from start to finish, and almost all of that is active cooking, so it feels fast. I make it plain with just eggs most of the time, but it’s also great with leftover chicken or shrimp if I have some to use up.
Why You’ll Love this Recipe
Ingredients
Mise en Place Makes All the Difference
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 rice works best. It fries up crispier and doesn’t clump. If you don’t have leftovers, spread freshly cooked rice on a baking sheet and chill it for at least 30 minutes.
- Tamari – Regular soy sauce contains wheat, so it’s not safe for celiac. Tamari is the gluten-free swap, tastes just as good, and gives a deep umami flavor to the fried rice.
- Sesame Oil – Use toasted sesame oil for the best nutty aroma and flavor.
- Green Onions – I only use the green tops here for a fresh, mild bite. If you like more onion flavor, chop up some of the white parts and add them in with the carrots.
- Protein Add-ins – Shrimp, chicken, pork, or tofu all work. If using raw protein, cook it in the pan first before the eggs, set it aside, and add it back at the end so it doesn’t overcook.
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
Refrigerator: 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.
Freezer: 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.
Serving Suggestions
When I make this as a side instead of a full dinner, I usually pair it with my gluten-free chicken teriyaki stir fry. They use a lot of the same pantry ingredients (tamari, sesame oil, garlic), so it doesn’t feel like I’m cooking two completely different meals. If I’m doing more of an appetizer spread, my gluten-free crab rangoons are great alongside a big bowl of fried rice. They take a little more effort, but everyone loves them.
Gluten-Free Fried Rice
Ingredients
Ingredients:
- 2 tablespoon olive oil - divided
- 2 large eggs - lightly beaten
- 1 cup yellow onion - diced, about ½ 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 gluten-free tamari
- 1 tablespoon toasted sesame oil
- ¼ teaspoon black pepper
- ⅛ teaspoon red pepper flakes - optional (or adjust amount to taste)
- ¾ cup frozen peas
- ¼ cup green onions - sliced (about 4-5 green onions)
Optional:
- 1 cup cooked shrimp, pork, chicken, or tofu - diced
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Instructions
Cook the Eggs:
- Heat 1 tablespoon olive oil in a large wok or skillet over medium heat.
- Pour in 2 large eggs that have been beaten and let them sit without stirring for about 30 seconds.
- Once 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:
- Add the remaining 1 tablespoon olive oil to the same pan. Add the diced 1 cup yellow onion and diced 1 cup carrot and cook for 4-5 minutes, until the onions are translucent and the carrots have softened.
- Add minced 3 cloves garlic and stir-fry for about 30 seconds to 1 minute, until fragrant.
Add the Rice:
- Increase the heat to high. Add 4 cups cold cooked jasmine rice, breaking up any clumps with your spatula. Let the rice sit for 1-2 minutes without stirring so it starts to dry out and crisp up.
- Add 3 tablespoons gluten-free tamari, 1 tablespoon toasted sesame oil, ¼ teaspoon black pepper, and ⅛ teaspoon red pepper flakes. Toss to evenly coat the rice. Cook another 2-3 minutes, stirring as needed.
Combine:
- Add the cooked eggs, ¾ cup frozen peas, ¼ cup green onions, and any optional cooked protein (1 cup cooked shrimp, pork, chicken, or tofu).
- Stir-fry for another 2 minutes until everything is heated through. Taste and adjust with more tamari if needed. Garnish 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.
