Gluten Free Fried Rice

by Lyndall Kriedemann

Satisfy your Chinese takeout cravings and reduce the guesswork of ordering out with this delicious homemade Gluten-Free Fried Rice recipe! 

Ingredients 

  • 2 teaspoons minced garlic
  • 1 teaspoon grated ginger
  • 1 diced carrot
  • 1 diced red bell pepper
  • 4 sliced green onions/scallions
  • 2 large eggs
  • 1 cup frozen peas
  • 3 Tablespoons cooking oil, divided
  • 2 cups rice, cooked and cooled
  • 3 Tablespoons gluten-free soy sauce,
  • 1 Tablespoon toasted sesame oil

Instructions 

  1. Dice the carrot and bell pepper, slice the green onions (separate the green and white ends), and measure the frozen peas.
  2. Lightly whisk the eggs in a small bowl. Heat a large skillet over medium and add 2 Tablespoons of cooking oil. Add the eggs and scramble until cooked. Transfer the eggs to a clean bowl or plate.
  3. There should be a good amount of oil left in the skillet. Turn the heat up to medium-high. Add the diced carrots and stir and cook for about two minutes. Next, add the bell pepper and the firm, white ends of the green onions. Cook and stir for one minute more. Finally, add the frozen peas and stir and cook until heated through. Transfer the vegetables to a clean bowl or plate.
  4. Add the remaining 1 Tablespoon of cooking oil to the skillet and swirl to coat the surface. Add the garlic, ginger, and cooked and cooled rice to the skillet. Stir and cook for about 2 minutes or until the rice is heated through.
  5. Pour the soy sauce and toasted sesame oil over the rice. Stir the rice and sauce together until evenly combined. Turn the heat off.
  6. Add the eggs and vegetables back to the skillet with the rice and stir to combine. Allow the residual heat from the hot rice to cook the vegetables. Top with the remaining green ends of the sliced green onions. Taste and adjust the soy sauce or sesame oil to your liking.

Notes

  • Ideally, the rice should be cooked the previous day and refrigerated overnight. If making fresh rice, make sure to rinse the rice thoroughly before boiling it and dry it out as much as possible before cooking again. 
  • Choose a neutral cooking oil that will not burn under high heat (like vegetable, canola, avocado, or peanut oil).
  • Store leftovers in an air-tight container in the refrigerator for up to four days.
  • Reheat in the microwave, adding 1 tablespoon of water per cup of leftover rice. Do not overcook, or the rice will become crunchy and difficult to eat. . 
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