Just because this easy gluten-free side dish is uncomplicated, doesn’t mean it lacks flavor or the perfect texture. If you have been disappointed by gluten-free fried rice that is is mushy or bland, then this is the recipe for you. It’s all about using right grain of rice, ideal ingredient ratios (all GF, of course), and an easy cooking technique that will make you ditch the take-out forever!
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Go-To Easy Gluten-Free Fried Rice Recipe
Making fried rice gluten-free was the easy part. It’s as simple as swapping out the soy sauce with a certified GF brand or substitute, such as tamari. So what makes this quick, easy homemade recipe so special?
I wanted to eliminate a few common problems with fried rice recipes. First of all, many of them leave out how to prep the rice, which is the most important part! If you are plagued by mushy, clumpy results it’s all about how you cook and cool the rice.
Additionally, when I’m looking for easy gluten-free side dish ideas, I prefer to use accessible ingredients I have on hand that are also quick to prep. Using a shortcut of frozen, thawed peas and carrots streamlines things so this recipe can be whipped up in minutes.
Lastly, let’s talk flavor. This version hits on the perfect amount of salty, umami flavor. It’s delish enough to serve with cooked chicken, shrimp, or pork mixed in. If serving with one of our family’s preferred mains, like quick unstuffed egg roll bowls or crispy baked gluten free sweet and sour chicken, you might want to scale back on the soy a tad as to not compete with the main dishes.
Let’s Talk Rice – So Key!
There’s a trifecta of things to consider when making a perfected GF fried rice that doesn’t clump or mush. If you’ve ever wondered why your homemade version doesn’t live up to take-out, here’s the secret.
- Use the “right” type of rice. I find the easiest to work with is jasmine or basmati, which easily separates into individual grains.
- Be sure to rinse your rice first, like, a lot. Place the measured rice in a sieve, run water over it until the water drained away is completely clear.
- After the rice has cooked spread it out on a baking tray in a thin layer so the steam can easily and quickly escape. Then pop the sheet in the fridge for at least 30 minutes (up to overnight) to completely cool down first.
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(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Prep and cook your rice – the right way.
First, rinse the uncooked rice an obsessive amount. I put the measured amount in a sieve, and rinse for at least a minute, moving the rice around with my hand. Once the water underneath runs out completely clear, you’re good to go.
I prefer using jasmine because it cooks with a less water to rice ratio, which means it’s drier and separates easily. This easy tutorial for cooking rice has great results! Once it’s cooked, spread it out on a baking sheet and let it cool completely in the fridge.
Don’t skimp on the oil or pan size.
Grab a large enough pan to move the rice around easily, coating with oil and toasting it. A wok works best (I just have a cheap Ikea one that gets the job done), but a large deep skillet works too. Using enough oil also helps the rice toast and separate.
Time for eggs
Push the rice to the side and crack the eggs in the other side. Don’t worry about beating them first, just scramble them right in the pan next to the rice. Once they are almost cooked through, start to mix them in with the rice.
Flavor finish
Now it’s time to make our toasty rice taste like fried rice. Stir in a cup of thawed peas and carrots, sliced green onions, and soy sauce. If you have toasted sesame oil on hand, I highly recommend adding a splash. That’s it. Easy, peasy lemon squeezy success!
Looking for a gluten-free swap for soy sauce? Some brands are certified GF, such as La Choy or Kikkoman GF soy sauce (look for the clear label on the front of this one, because they also carry a non-GF version). Other options include using tamari, liquid aminos, coconut aminos, or gluten-free fish sauce.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Simple Weeknight Gluten Free Fried Rice
Ingredients
- 3 tablespoons vegetable oil
- 5 cups (packed) cold cooked jasmine rice, see recipe notes for cooking and cooling technique
- 3 large eggs
- 1 cup frozen peas and carrots, thawed, optional
- 3 green onions, sliced
- 3 tablespoons gluten-free soy sauce
- 1 teaspoon sesame oil, optional
Instructions
- Heat a wok or large deep skillet over medium-hight heat. Add the oil then the cold rice, stirring to coat the rice in oil, and breaking up any chunks. Fry for about 3-4 minutes.3 tablespoons vegetable oil, 5 cups (packed) cold cooked jasmine rice
- Reduce heat slightly and move the rice to one side of the pan. To the empty side, add the eggs. Cook and stir to scramble the eggs, almost cooking through.3 large eggs
- Combine the eggs with the rice. Add in the optional veggies, green onions, soy sauce, and optional sesame oil. Stir and cook until heated through. Serve immediately.1 cup frozen peas and carrots, thawed, 3 green onions, sliced, 3 tablespoons gluten-free soy sauce, 1 teaspoon sesame oil
Notes
Recommended Cooking and Cooling Rice Technique
- Place 2 cups jasmine rice in a sieve and rinse thoroughly, until the water runs clear.
- Transfer the rice to a medium saucepan and add 2 ¼ cups water. Heat, uncovered, until the water starts to boil.
- Reduce the heat to medium until the rice starts to rise above the water. Cover slightly (so steam can escape) and let cook for 5 minutes.
- Once the water looks like it has absorbed, turn off the heat, leave it on the turned off burner, and cover completely. Let it sit for 10 minutes.
- Fluff the rice with a fork and transfer it to a large baking sheet, spreading out and separating as much as possible. Place in the fridge for at least 30 minutes to overnight.
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Perfection.. and easy.. will make again!
Love hearing this, Sandy! Thank you for commenting.
Best,
Melissa