Gluten Free Fried Rice (Edit recipe)

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.

10 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	729
Fat:	9 g
Carbohydrates:	153 g
Protein:	12 g
Cholesterol:	0 g
Sodium:	777 mg
Fiber:	5 g
Sugars:	8 g
Calculated per serving.

Serves: 4

Ingredients

3 cups Jasmine Rice, or variety of choice, cooked
.25 cup Coconut Aminos
1 cup Onion, Chopped, Chopped
1 cup Carrots, Frozen peas and, Frozen
1 whole Bell Pepper, chopped
2 whole Eggs
3 cloves Garlic, minced
1 Tbsp Rice Vinegar
1 Tbsp Avocado Oil
1 tsp Sesame Oil
1 tsp ground Ginger
.5 tsp Salt
.5 tsp Black Pepper
.25 cup Green Onion (Scallion), optional for garnish
1-2 tsp Sesame Seeds, optional for garnish

Shop

Get Ingredients with

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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

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. Allow the rice to cook completely then put it in an airtight container and store it in the refrigerator for 3-4 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.