I always make this easy gluten-free fried rice recipe whenever I’m craving Chinese takeout! Loaded with eggs and veggies, this flavorful fried rice is quick and easy to make (WAY quicker than ordering takeout!) and is perfect for meal prep. Making my favorite takeout dishes at home also gives me peace of mind as I know it’s made with certified gluten-free ingredients. My version is also naturally dairy-free, vegetarian, and nut-free!

Gluten-Free Fried Rice Recipe

I don’t know which I love more: this fried rice recipe or my gluten-free pad Thai… but either way, they’re staples in my kitchen! This homemade gluten-free fried rice is simple to make and the perfect way to use leftover rice from other meals. I load it with frozen veggies, eggs, and gluten-free soy sauce for a flavorful dish in less than 30 minutes. And don’t worry if you don’t have leftover rice; I’ve shared some tips below for using freshly cooked rice, too.

Ingredients

• Cooked White Rice: I use day-old or pre-cooked rice for this recipe as it helps to keep the rice grains separate and crisps up nicely in the pan. Rice is naturally gluten-free, but it can sometimes be cross-contaminated during processing. Always check the label and look for certified gluten-free rice.
• Eggs: My protein of choice for an easy meal!
• Frozen Carrots & Peas: I always have a bag of these in my freezer for quick stir-fries. Let them thaw partly on the counter before adding to the pan. If using fresh veggies, blanch them quickly in boiling water before using.
• Gluten-Free Soy Sauce: Adds that irresistible umami flavor to the rice. Look for certified gluten-free soy sauce. Tamari is a good alternative if you can’t find gluten-free soy sauce.
• Toasted Sesame Oil: Adds richness and complex flavor to the dish. A little goes a long way, so use sparingly. Swap with more vegetable oil to make this recipe sesame-free.
• Onion: Dice it small so that it can cook quickly and evenly.
• Garlic: Adds depth of flavor.
• Vegetable Oil: Use a neutral-tasting oil with a high smoke point for stir-frying. Canola, avocado, or grapeseed oil all work well.
• Green Onions: Optional, but adds extra flavor and freshness.

Tips and Suggestions

• 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.
• I recommend prepping all your ingredients before cooking, as stir-frying moves quickly!
• Make sure your oil is heated before adding the ingredients to the pan. You want the ingredients to sizzle when they hit the oil.

Can I Use Freshly Cooked Rice?

I always recommend using leftover rice when making fried rice because it’s drier and less sticky, making it easier to stir-fry without turning into mush. But when the craving strikes, and you don’t have any leftover rice on hand, don’t worry! Cook your rice per the package instructions, then spread it on a baking sheet and let it cool in the fridge for at least 30 minutes. This will help dry out the rice and make it suitable for frying.

Can I Make it Vegan?

Of course! To make this recipe for gluten-free fried rice vegan, you can omit the eggs or use silken tofu as a substitute. Also, make sure the gluten-free soy sauce you’re using is vegan-friendly.

What Else Can I Add?

This recipe is a great base for adding any extra vegetables or protein you like. You can also drizzle extra sesame oil or soy sauce on top for added flavor. Some other delicious additions to consider are:

• Extra vegetables like shredded cabbage, bean sprouts, water chestnuts, or edamame beans
• A drizzle of gluten-free teriyaki sauce
• Chicken, beef, or shrimp (I’d pre-cook the chicken and beef, remove from pan, and add back in towards the end to avoid overcooking)—gluten-free orange chicken would be delicious!
• Stir in some sriracha, add a pinch of chili flakes, or chop fresh chili and saute with the garlic for a spicy kick
• Crispy tofu or tempeh cubes

Storage Instructions

You shouldn’t reheat rice more than once, so when using day-old rice for this recipe, only make as much as you plan to eat in one sitting. If you use freshly cooked rice, any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or the microwave, adding a splash of water if needed to prevent it from drying out. Make sure the rice is steaming hot before serving.

More Homemade Gluten-Free Takeout Recipes to Try!

• Gluten-Free Pad Thai
• Gluten-Free Ramen
• Gluten-Free Tempura Batter
• Gluten-Free Apricot Chicken
• Gluten-Free Sticky Asian Wings

How to Make Gluten-Free Fried Rice Step-by-Step

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add ½ cup diced onion and sauté until it becomes translucent, about 2-3 minutes.

Add ½ cup partially thawed peas, ½ cup partially thawed carrots, and 1 minced garlic cloves to the skillet. Sauté for 2-3 minutes until the vegetables are tender.

Push the vegetables to the side of the skillet, and add the remaining 1 tablespoon of vegetable oil. Lightly beat 2 large eggs, pour them into the pan and scramble until fully cooked.

Add 2 cups cooked rice to the skillet, breaking up any clumps with a spatula. Stir-fry the rice with the vegetables and eggs for about 3-4 minutes, allowing it to heat through and slightly crisp up.

Pour 1 tablespoon toasted sesame oil and 2 tablespoons gluten-free soy sauce over the rice. Stir well to evenly coat the rice and distribute the flavors.

Remove from heat and garnish with 3 tablespoons sliced green onions, if desired. Serve hot and enjoy.