Simple Weeknight Gluten Free Fried Rice

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!

Prep Time 1

Cook Time 15

Total Time 1 15

Servings

Author Melissa Erdelac

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.

Nutrition