This Gluten Free Fried Rice is quick, savory, and loaded with veggies and tender scrambled eggs. It uses gluten-free soy sauce (tamari) for the same rich flavor without gluten. Fully tried-and-tested, no pork, no alcohol, and perfect as a main dish or side.

Ingredients

3 cups cooked rice (cold, leftover rice works best)

2 tablespoons olive oil or avocado oil

1 small onion, finely chopped

1 cup mixed vegetables (peas, carrots, corn)

2 garlic cloves, minced

2 eggs, beaten

3 tablespoons gluten-free soy sauce (tamari)

1 tablespoon butter (optional for richness)

1 teaspoon sesame oil (gluten-free)

½ teaspoon black pepper

2 green onions, sliced

Instructions

Heat oil in a large skillet over medium-high heat. Add onion and cook 2–3 minutes until soft.

Add mixed vegetables and sauté 2 minutes.

Push veggies to one side of the skillet and pour the beaten eggs into the empty side. Scramble until fully cooked.

Add the cold rice and break up clumps with a spatula.

Stir in gluten-free soy sauce, sesame oil, butter, and black pepper. Mix well and cook 3–4 minutes until heated through and lightly toasted.

Stir in green onions and serve hot.

Tips

Cold rice makes the best fried rice, fresh rice becomes mushy.

Use tamari for guaranteed gluten-free flavor.

Add chicken, shrimp, or tofu if you want extra protein.

For crispier rice, cook 1–2 extra minutes without stirring.

Details

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Serves: 4

Calories: ~260 per serving

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