Description
This quick and savory Gluten Free Fried Rice is loaded with veggies and tender scrambled eggs, utilizing gluten-free soy sauce for rich flavor without gluten.
Ingredients
Scale
- 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 for 2–3 minutes until soft.
- Add mixed vegetables and sauté for 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 for 3–4 minutes until heated through and lightly toasted.
- Stir in green onions and serve hot.
Notes
Cold rice makes the best fried rice; fresh rice becomes mushy. Use tamari for guaranteed gluten-free flavor. Add chicken, shrimp, or tofu for extra protein. For crispier rice, cook 1–2 extra minutes without stirring.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 150mg