Gluten-Free Fried Rice
This gluten-free fried rice is the perfect quick and easy dinner! Loaded with veggies, jasmine rice, and eggs, it’s ready in just 30 minutes making it great for a weeknight meal that the whole family will love! Add your favorite protein, like shrimp or chicken, or keep it plain!
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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
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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
Serving: 1g | Calories: 395kcal | Carbohydrates: 57g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 814mg | Potassium: 369mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5737IU | Vitamin C: 18mg | Calcium: 67mg | Iron: 2mg
