This quick and easy Gluten-Free Fried Rice is perfect for busy weeknights! Made with colorful veggies, eggs, rice, and a savory sauce, it’s a delicious and versatile dish that can be customized with chicken, ham, or shrimp for extra protein. It’s a one-pan wonder that can be on the table in 30 minutes or less!
Why I Love This Recipe:
Weeknight dinners need to be quick and easy, and this gluten-free fried rice checks all the boxes. It’s made with simple ingredients and can be customized based on what’s in your fridge. You can throw in whatever veggies or protein you have on hand, and it’s a great way to use up leftovers.
Simple Ingredients:
Consider this recipe a template—use what you have! Here’s the base I love:
- Oil: I use avocado or olive oil, but any neutral oil works well.
- Cooked, Cooled Rice: Fried rice is best with cold rice, so use leftovers or cook rice ahead of time.
- Bell Pepper: Red is my favorite, but any color works!
- Carrots: Budget-friendly and full of flavor.
- Frozen Peas & Corn: These are easy to keep on hand and add color and fiber.
- Green Onions: For a fresh, sharp bite.
- Garlic & Ginger: These aromatics are key to building flavor.
- Gluten-Free Tamari: The gluten-free version of soy sauce.
- Sesame Oil: Adds a deep, nutty flavor that makes this fried rice special.
- Pepper: A pinch of black or white pepper adds another layer of flavor.
Key Ingredient: Gluten-Free Tamari
Many soy sauces in the U.S. contain wheat, so be sure to use gluten-free tamari or coconut aminos for a soy-free option. Low-sodium tamari is a great choice to control the salt content.
How to Make Gluten-Free Fried Rice:
- Scramble the Eggs:
Beat the eggs in a small bowl. Heat 1/2 tablespoon of oil in a large skillet over medium heat. Add the eggs and scramble, stirring constantly until they are slightly underdone. Set aside and wipe the skillet clean. - Cook the Veggies:
Add the remaining 1 1/2 tablespoons of oil to the skillet and heat to medium-high. Add the bell pepper and carrots, and cook for 3-4 minutes until crisp-tender. - Add the Frozen Veggies:
Stir in the peas, corn, green onions, garlic, and ginger. Cook for 1-2 minutes, or until fragrant and the frozen veggies are bright in color. - Add Rice & Sauce:
Add the cooled rice to the skillet, along with 2 tablespoons of tamari, sesame oil, and a pinch of pepper. Stir for 1-2 minutes, breaking up any clumps of rice. Add more tamari if needed to coat the rice to your taste. - Add the Eggs:
Break the scrambled eggs into pieces and stir them back into the skillet. Mix everything together, and the dish is ready to serve!
Variations to Try:
Now that you know the base recipe, here are some fun variations:
- Proteins: Add cooked chicken, ham, or shrimp for extra protein. You can use leftover meat or cook it in the skillet after the eggs and before the veggies.
- Cabbage: Shredded cabbage, coleslaw mix (without the dressing), or bok choy are great additions.
- Broccoli or Cauliflower: Chop them into small pieces and add with the carrots and bell pepper.
- Cauliflower Rice: For a low-carb twist, add some cauliflower rice along with regular rice.
- More Veggies: Add onions, snow peas, or any leftover veggies you have!
- Sauce Variations: Add a bit of hoisin sauce, fish sauce, or oyster sauce to the tamari for a different flavor profile.
Tips & Tricks:
- Food Safety: Rice should be refrigerated within 1 hour of cooking and used within 1 day for safety. Reheat rice only once.
- Cold Rice: Use cold rice to avoid a gummy texture when frying.
- Brown Rice: You can substitute brown rice for white rice. Both work well
Best Gluten-Free Fried Rice
6
servingsIngredients
3 cups 3 cooked, cooled rice (long-grain white rice works best)
3 large 3 eggs
2 tablespoons 2 avocado oil or olive oil, divided
1 cup 1 diced red bell pepper (about 1 pepper)
1 cup 1 diced carrots (2–3 carrots)
1/2 cup 1/2 frozen peas (don’t thaw)
1/2 cup 1/2 frozen corn (don’t thaw)
2 2 green onions, sliced
1 teaspoon 1 fresh ginger, minced
1 1 –2 cloves garlic, minced
3 3 –4 tablespoons gluten-free tamari
1/2 tablespoon 1/2 toasted sesame oil
1/4 teaspoon 1/4 black pepper or white pepper
Directions
- Scramble the Eggs:
- Beat the eggs in a small bowl. Heat 1/2 tablespoon of oil in a large skillet over medium heat. Add the eggs and cook, stirring constantly, until they are just slightly underdone and still glossy. Set the scrambled eggs aside on a plate and wipe out the skillet if needed.
- Cook the Veggies:
- Add the remaining 1 1/2 tablespoons of oil to the skillet and increase the heat to medium-high. Add the diced bell pepper and carrots, cooking for 3-4 minutes until they’re crisp-tender.
- Add the Remaining Veggies:
- Stir in the frozen peas, corn, green onions, garlic, and ginger. Cook for an additional 1-2 minutes until fragrant and the frozen veggies are heated through and bright in color.
- Stir in Rice & Sauce:
- Add the cooked rice to the skillet along with 2 tablespoons of tamari, sesame oil, and a pinch of pepper. Stir for 1-2 minutes, breaking up any rice clumps and adding more tamari as needed to coat the rice to your taste.
- Add the Scrambled Eggs:
- Break the scrambled eggs into smaller pieces and stir them into the rice mixture. Turn off the heat and mix everything well.
Notes
- Rice: Cold rice is best for fried rice, as it won’t become gummy or soggy. You can use leftover rice or frozen rice for convenience. Long-grain white rice is ideal, but brown rice works too.
Tamari: Regular soy sauce contains wheat and isn’t gluten-free. Use gluten-free tamari or coconut aminos instead. For a lower-sodium option, go for reduced-sodium tamari.
Protein Add-ins: Add leftover cooked chicken, ham, or shrimp for an extra protein boost. You can cook shrimp in the skillet before the veggies and rice for convenience.
This vibrant and flavorful gluten-free fried rice is the perfect weeknight meal, packed with colorful veggies, eggs, and rice, all brought together with a savory sauce. Customize it by adding leftover chicken, ham, or shrimp for extra protein!