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Whenever I’m craving Chinese takeout, I make this easy gluten-free fried rice recipe. Loaded with eggs and veggies, this flavorful fried rice is quick and easy to make and takes the guesswork out of ordering takeout. This versatile, easy dinner recipe can be made with various vegetables, proteins, sauces, and toppings. My version is also naturally gluten-free, dairy-free, and vegan!
Gluten-Free Fried Rice Recipe
You don’t have to order from your local Chinese restaurant to enjoy vegetable fried rice. This gluten-free fried rice is simple to make at home without any worries about the ingredients. The only prep you need to do is cook the rice ahead of time, since leftover cooked rice is slightly dry, which is perfect for making fried rice!
Ingredients
- Cooked, Cooled Rice: This filling, naturally gluten-free starch, is the base of the dish. Using leftover rice that is slightly dry to the touch is best for this recipe. I prefer to use medium-grain white or brown rice.
- Eggs: Adds savory flavor, protein, and texture contrast.
- Fresh or Frozen Vegetables: You can add almost any vegetable to this recipe. Savor the best seasonal produce or use it as an opportunity to clean out your fridge & freezer.
- Ginger and Garlic: Adds flavor and some hotness to the dish.
- Cooking oil: Fries the rice, vegetables, and eggs. Choose a neutral cooking oil, like vegetable, peanut, or avocado, that will not burn at high temperatures.
- Gluten-Free Soy Sauce: Adds savory flavor and salinity. Make sure to check the labels. Not all soy sauces are gluten-free or vegan. I like to use La Choy. Bragg’s Liquid Aminos is a great soy sauce alternative that is also gluten-free and vegan.
- Sesame Oil: Adds richness and complex flavor to the dish.
Tips and Suggestions
- Cooked rice tends to dry out once refrigerated, so it gets nice and crispy easily when cooked again. Since fresh rice contains more surface moisture, it is harder to fry. Make sure the rice is as dry as possible before cooking.
- Prep all the vegetables before you begin cooking the dish since everything happens very quickly.
- When it comes to adding extra vegetables and other ingredients to the dish, less is more. There should be a higher ratio of rice than vegetables. Also, avoid adding too much sauce will result in a wet, soggy dish.
- Traditionally, Woks are used to make fried rice dishes because they have a larger surface area than western frying pans and can accommodate more ingredients without overcrowding the pan. If you have a wok, definitely use it to make this recipe! If not, use your largest frying pan or a deep-sided cast iron skillet.
- Avoid poor results by heating the oil thoroughly with each addition before adding the next ingredient.
- Choose a neutral cooking oil (like vegetable, peanut, or avocado) that will not burn at high temperatures.
- Cook the dish in batches (about 1 cup at a time), transferring each cooked ingredient to a separate bowl with a slotted spoon before adding more to the skillet. After the final batch, add everything back to the skillet to mix together and reheat.
Can I Add Other Ingredients?
You sure can! This dish is super versatile and lends itself well to adding different proteins and veggies.
- Vegetables: Add mushrooms, broccoli, snap peas, baby corn, edamame peas, peppers, or red chiles. Serve with chopped cilantro and a squeeze of lime juice for an extra burst of freshness and flavor.
- Proteins: Before cooking the vegetables, fry up some bacon strips, cubed tofu, shrimp, sliced sausages, or chunks of chicken or beef. Add the cooked proteins back to the dish at the very end. If the proteins are already pre-cooked, add them to the pan when you cook the rice to ensure they are thoroughly reheated to a safe temperature.
How Long Does This Dish Take To Make?
This Gluten-Free Fried Rice is the ultimate quick & easy dinner recipe! It all comes together from start to finish in just under 30 minutes. The total cook time might be slightly longer to make the dish with a smaller skillet and cook the dish in batches. However, taking a few more minutes to complete this extra step is well worth the delicious results!
Storage Instructions
Store leftovers in an airtight container and refrigerate for up to four days. Reheat the leftovers in the microwave, adding 1 tablespoon of water per cup of leftover fried rice. (This very small amount of water will evaporate and steam the rice slightly without making the rice too wet.) Be careful not to overcook in the microwave, or the rice can become extremely crunchy and difficult to eat. However, adding some water to the bottom of the bowl will help keep this from happening.
More Gluten-Free Dinner Recipes To Try!
- Instant Pot Corned Beef and Cabbage
- Easy Beef Stew {Gluten-Free, Dairy-Free}
- Gluten-Free Orange Chicken {Dairy-Free}
Gluten-Free Fried Rice {Dairy-Free & Vegan options}
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, I use La Choy
- 1 Tablespoon toasted sesame oil
Instructions
- Dice the carrot and bell pepper, slice the green onions (separate the green and white ends), and measure the frozen peas.
- 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.
- 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.
- 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.
- Pour the soy sauce and toasted sesame oil over the rice. Stir the rice and sauce together until evenly combined. Turn the heat off.
- 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.
- Mama says, “always check your labels!” Not all brands of soy sauce are gluten-free.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is the best GF fried rice. We added shrimp to ours. Recipe is very detailed as when to add ingredients.
We’ve been looking for a good one and this is it!