Don't throw away leftover rice. Add a few simple veggies and spices, and you can quickly turn it into the best gluten-free fried rice instead.
My husband has always loved Chinese food; he used to order it several times a week before we were married, and the tradition continued for several years after. Once I went gluten-free, trying to find gluten-free Chinese food near me became pretty troublesome. Instead of giving up on our beloved Chinese food, I decided I needed to figure out how to make gluten-free Chinese food at home so we could enjoy it anytime we wanted. Of course, that meant perfecting an easy and delicious gluten-free fried rice because, duh, it's delicious.
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Is fried rice gluten-free?
Most fried rice you will find at your local Chinese restaurants or Panda Express is not gluten-free. Fried rice has soy sauce, and most places use traditional soy sauce, which contains wheat, and is not gluten-free.
Switching out the type of soy sauce to a gluten-free soy sauce means we can make gluten-free fried rice that is delicious and completely safe to eat on a gluten-free diet.
Ingredients.
You only need a few simple ingredients to make gluten-free fried rice.
- Cooked Gluten-free White Rice
- Onion
- Carrots
- Peas
- Corn
- Green Onion
- Light Cooking Oil - I use avocado oil.
- Sesame Oil
- Gluten-free Soy Sauce
- Rice Vinegar
- Garlic - Fresh or ground garlic.
- Ginger - Fresh or ground ginger.
- Eggs - You can leave these out to make egg-free fried rice. This would also make this a vegan rice recipe.
Fried rice FAQ.
No, traditional soy sauce is not gluten-free. Despite the name soy sauce, it's made from wheat, soybeans, salt, and water, making it not gluten-free. You can, however, find gluten-free soy sauce. I suggest using tamari gluten-free soy sauce to make sure it is gluten-free. You can also use coconut aminos instead, which is gluten-free. Using coconut aminos will also make it soy-free fried rice.
Fried rice works best with any long-cut white rice. I tend to suggest jasmine or basmati rice. You want to avoid a short rain or sweet rice for making fried rice.
Tips and tricks.
Here are my best tips for making the best gluten-free Chinese fried rice every time.
- Use day-old dried rice. - If I know I am planning on making this fried rice recipe, I always make the rice one to two days ahead of time. Once it's cooked, I pop it into a bowl and leave it uncovered in the fridge to dry out. If you use fresh rice, you risk the possibility of your rice becoming mush.
- Use a LARGE skillet or pan. - Ideally, you want to use a wok, but if you don't have a wok, you can use a cast iron skillet. If your largest pan is not cast iron, it's okay. You want to give your ingredients room to cook and not steam.
- Use a HOT skillet. - No matter which skillet you use, ensure it is hot.
- Start with the onions and carrots since they take the longest to cook. Once those have started to soften, I add the corn. I always add the peas last, so they don't get mushy. If you are using fresh garlic and ginger, add them to the vegetables.
- Try not to move the rice around so that it fries and does not become mushy. If you need to break up clumps of rice, that's okay; just don't be stirring it.
- Adjust the spices and seasonings. - I personally find gluten-free soy sauce very salty. Therefore, I tend to add less. However, when I am using coconut aminos, I find it can make this gluten-free fried rice fall a little flat and need more spice. I constantly adjust the sauces and seasonings so that it tastes good. I use Thai Kitchen fish sauce; it is gluten-free.
- Cook the eggs. - You want a soft, scrambled egg scattered throughout the fried rice. I prefer to make a well in the middle of the rice and veggies, but if you choose to do them in a separate pan, you can.
How to make gluten-free fried rice.
- Cook the rice and let it dry.
- Prep the veggies. If you are using any meat, prep it too.
- Saute the veggies and meat if used.
- Fry the rice.
- Move the vegetables to the side and cook the eggs ( or cook them in a separate pan).
- Add the seasonings and spices.
What else can you add to fried rice?
- More flavor. - If you want even more delicious gluten-free Chinese flavor in your fried rice, add 1-2 teaspoons of a gluten-free oyster sauce or a gluten-free fish sauce. Don't overdo it because they can be strong flavors. Just make sure you are using gluten-free versions because both oyster sauce and fish sauce can contain gluten.
- Chicken. You can easily add some diced chicken to turn this into a delicious gluten-free chicken fried rice.
- Pork. - Do you have leftover pork in the fridge? Add it and make this pork fried rice.
- Shrimp - If you love shrimp for homemade gluten-free shrimp fried rice.
Can you make fried rice with cauliflower instead of rice?
Yes, you can turn this into a cauliflower fried rice recipe if you don't want to use rice. It's easy and delicious. I even do it with my cilantro lime cauliflower rice. The secret to the best cauliflower fried rice is to use frozen cauliflower. Add it frozen after the vegetables, and don't disturb it, so it gets golden and delicious before adding the egg and seasonings.
Make ahead.
I prefer the texture of this gluten-free fried rice when the rice has dried out for a few days before making it.
It also makes a delicious make-ahead meal prep.
Storing leftovers.
Store leftover fried rice in a container in the fridge for up to three days.
Reheating.
Who doesn't love leftover cold Chinese food? I love making this ahead of time and eating it with lunch for a few days.
If you prefer to heat your fried rice, warm it up in a skillet over medium heat until it is warmed. You can also microwave it in 30-second increments to make it easier.
More gluten-free Asian food to love.
If you love this gluten-free fried rice recipe, try pairing it with one of these for an easy and delicious gluten-free Chinese dinner at home.
📖 Recipe
Gluten-free Fried Rice
Ingredients
- 2 Cups Cooked, dried out White Rice
- ½ Cup Diced Carrots
- ½ Small Onion, Diced
- ½ Cup Frozen Corn
- ½ Cup Frozen Peas
- 2 Tablespoons Light Cooking Oil I use avocado oil.
- 1 Teaspoon Minced Ginger ½ teaspoon ground ginger.
- 2-3 Cloves Garlic ¾ teaspoon ground garlic.
- 2 Large Eggs
- 2-3 Tablespoons Gluten-free Soy Sauce or coconut aminos.
- 2 Teaspoons Sesame Oil
- ½ Tablespoon Rice Vinegar You can also use apple cider vinegar.
- 2-3 Tablespoons Chopped Green Onion
- ½ Teaspoon Gluten-free Oyster Sauce, or Gluten-free Fish Sauce Optional
- 1 Cup Chopped chicken, pork, shrimp, or tofu if you are using it. Optional
Instructions
Cook the rice.
- At least one day before, make your long-cut white rice. Let it cool, and then store it uncovered in the fridge to dry out.2 Cups Cooked, dried out White Rice
Prep the ingredients.
- Chop the carrots and onions, and defrost the corn and peas. If you are using any other meats, prep them now.½ Cup Diced Carrots, ½ Small Onion, Diced, 1 Cup Chopped chicken, pork, shrimp, or tofu if you are using it.
Saute the veggies.
- Warm your large skillet over high heat.
- Once it is warm, add the oil to warm up.2 Tablespoons Light Cooking Oil
- Toss in the carrots and onions and let them cook until they start to get tender.½ Cup Diced Carrots, ½ Small Onion, Diced
- Once they are tender, add the corn, and it warms up. Then add the peas and garlic and ginger if you are using fresh.½ Cup Frozen Corn, ½ Cup Frozen Peas, 1 Teaspoon Minced Ginger, 2-3 Cloves Garlic
Fry the rice.
- Add the cooked rice to the vegetables, breaking it up as needed.2 Cups Cooked, dried out White Rice
- Let the rice cook without moving it much so it can dry out more and get slightly crispy.
Cook the eggs.
- You can either scramble the eggs in a separate skillet or move the rice and vegetables to the side in the skillet and cook the eggs in the same skillet. If you choose to do it in the same skillet, let the egg cook undisturbed until the whites start to turn opaque. Once they do, start scrambling the egg and slowly combine the cooked egg with the rice and veggies.2 Large Eggs
Add seasoning and spices.
- Once the egg is combined with the rice and veggies, add the gluten-free soy sauce, sesame oil, rice vinegar, spices, and chopped green onion. If you are adding the additional flavors add them now too.2-3 Tablespoons Gluten-free Soy Sauce, 2 Teaspoons Sesame Oil, ½ Tablespoon Rice Vinegar, 2-3 Tablespoons Chopped Green Onion, ½ Teaspoon Gluten-free Oyster Sauce, or Gluten-free Fish Sauce
- Mix everything, then let it sit so the liquids dry out for about 2-3 minutes.
- Serve warm and enjoy,
Notes
- Use day-old dried rice. - If I know I am planning on making this fried rice recipe, I always make the rice one to two days ahead of time. Once it's cooked, I pop it into a bowl and leave it uncovered in the fridge to dry out. If you use fresh rice, you risk the possibility of your rice becoming mush.
- Use a LARGE skillet or pan. - Ideally, you want to use a wok, but if you don't have a wok, you can use a cast iron skillet. If your largest pan is not cast iron, it's okay. You want to give your ingredients room to cook and not steam.
- Use a HOT skillet. - No matter which type of skillet you are using, make sure it is hot.
- Start with the onions and carrots since they take the longest to cook. Once those have started to soften, I add the corn. I always add the peas last, so they don't get mushy. If you are using fresh garlic and ginger, add them to the vegetables.
- Try not to move the rice around much so that it fries and does not become mushy. If you need to break up clumps of rice, that's ok; just don't be stirring it.
- Adjust the spices and seasonings. - I personally find gluten-free soy sauce very salty. Therefore, I tend to add less. However, when I am using coconut aminos, I find it can make this gluten-free fried rice fall a little flat and need more spice. I constantly adjust the sauces and seasonings so that it tastes good. I use Thai Kitchen fish sauce; it is gluten-free.
- Cook the eggs. - You want a soft, scrambled egg scattered throughout the fried rice. I prefer to just make a well in the middle of the rice and veggies, but if you prefer to do them in a separate pan, you can.
Shelbie says
Love this recipe.