Gluten-Free Fried Rice
This gluten-free fried rice comes together in one pan with day-old jasmine rice, scrambled eggs, carrots, peas, and green onions tossed in tamari and toasted sesame oil. The whole thing takes about 30 minutes. Keep it simple with just eggs, or add shrimp, chicken, pork, or tofu to make it a bigger meal.
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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.
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
