Classic Gluten-Free Fried Rice Recipe
If your only experience with fried rice is Chinese food take-out, you’ll love this fresher-tasting, gluten-free version. For more protein, add some cooked shrimp, diced ham, cubes of tofu or thin slices of steak. Vary the vegetables – snow peas, broccoli florets and chopped zucchini make delicious additions. You can also pair this with a batch of gluten-free egg rolls or gluten-free teriyaki salmon spring rolls!
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Classic Gluten-Free Fried Rice Recipe
If your only experience with fried rice is Chinese take-out, you’ll love this fresher-tasting, gluten-free version. For more protein, add some cooked shrimp, diced ham, cubes of tofu or thin slices of steak. Vary the vegetables – snow peas, broccoli florets and chopped zucchini make delicious additions.
Servings: 5
Calories: 294kcal
Ingredients
- 1 tablespoon + 4 teaspoons peanut oil or cooking oil of choice , divided
- 2 large eggs , lightly beaten, optional
- 2 garlic cloves , minced
- 1 tablespoon minced fresh ginger
- ¼ teaspoon red pepper flakes , optional
- 2 medium carrots , diced
- ¾ cup frozen peas , defrosted
- ¾ cup frozen corn , defrosted
- 3 cups cooked brown jasmine rice , cold 2 scallions (green onions), sliced
- ½ teaspoon salt
- ¼ teaspoon ground pepper , preferably white pepper
- 2 tablespoons gluten-free low- sodium soy sauce or liquid aminos
- 2 teaspoons sesame oil
- 1/3 cup unsalted roasted cashews or sunflower seeds
- ¼ cup chopped cilantro
Instructions
- Heat a wok or large skillet over medium-high heat.
- If using eggs, swirl 1 tablespoon oil in the pan to coat the bottom and add eggs. Cook about 1 minute, tilting the pan so eggs cover the surface like a crepe. When eggs are just set and bottom is beginning to brown, carefully flip the “crepe” and cook 10 seconds. Transfer to a cutting board and slice into shreds. Alternatively, stir beaten eggs into rice mixture just after adding the soy sauce (step 5). Stir-fry until eggs are no longer wet and remove from pan.
- Add 2 teaspoons oil to wok or skillet, swirl pan to coat bottom in oil and add garlic, ginger and red pepper flakes (if using). Stir-fry 10 seconds or until fragrant.
- Add carrots and stir-fry 1 minute. Place peas and corn in pan and heat 30 seconds. Add 2 more teaspoons oil, swirl to coat pan and place cooked rice and scallions in pan. Stir fry 2 minutes.
- Season stir fry with salt and pepper and then stir in soy sauce and sesame oil. Add sliced eggs (if using), cashews and cilantro. Toss to combine. Serve warm.
Nutrition
Nutrition Facts
Classic Gluten-Free Fried Rice Recipe
Amount Per Serving
Calories 294
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g10%
Cholesterol 65mg22%
Sodium 683mg28%
Potassium 333mg10%
Carbohydrates 41g14%
Fiber 3g12%
Sugar 3g3%
Protein 9g18%
Vitamin A 4420IU88%
Vitamin C 12.5mg15%
Calcium 38mg4%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
Written by Matthew Kadey, originally published in Gluten Free & More.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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