Gluten-free Fried Rice
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.
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.
Nutrition
Calories: 324kcalCarbohydrates: 34gProtein: 18gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 124mgSodium: 478mgPotassium: 380mgFiber: 3gSugar: 2gVitamin A: 2984IUVitamin C: 11mgCalcium: 47mgIron: 1mg
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