Gluten-Free Fried Rice

5 from 5 votes

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

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: Chinese

Keyword: gluten-free fried rice

Servings: servings

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced onion and sauté until it becomes translucent, about 2-3 minutes.
Add the partially thawed peas, carrots, and minced garlic 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 the eggs, pour them into the pan and scramble until fully cooked.
Add the 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 the toasted sesame oil and gluten-free soy sauce over the rice. Stir well to evenly coat the rice and distribute the flavors.
Remove from heat and garnish with sliced green onions, if desired. Serve hot and enjoy.

Use day-old rice for the best results, but freshly cooked can be used in a pinch. Cook the rice and then lay it out on a baking sheet in the fridge for 30 mins before using.
Make sure your soy sauce is gluten-free.
To Store: Keep in an airtight container in the fridge for up to 3 days.
To Reheat: Heat over medium heat on the stovetop or in the microwave. Add a little water if it looks dry. Only reheat fried rice made with freshly cooked rice. Rice shouldn't be reheated more than once.
Mama says, “always check your labels!”