Making gluten-free fried rice is so easy to do and it makes a delicious gluten-free meal.
Before I tell you more about how to make one delicious gluten-free fried rice recipe, I want to disclose that I use affiliate links to link to products I talk about in this post. All opinions are my own.
You can be certain that there’s always going to be leftover rice in our house. When I make it, I use my can’t-live-without rice cooker and cook up a double batch, one to enjoy with the meal that night, and one to enjoy the next day as a fried rice. So yes, rice is always available around here!
But rice is boring unless you spice it up. And, you don’t want to eat a ton of rice because it can bloat you up.
If you are going to enjoy rice, I highly suggest you use brown rice. Brown rice is a whole grain – it has the bran and germ intact which is where all the nutrients and fiber are. When you eat white rice, all you eat in the endosperm, the carbohydrate center of the grain. White rice has been stripped of the bran and germ.
If your family doesn’t like brown rice, you can try a few things:
- When you cook brown rice, add a little extra water, 3-4 tablespoons of avocado oil or butter, and a dash of Kosher salt, to taste. When the mixture cooks, it will be softener. The kids like when I hack the rice to taste softer.
- You can do half brown rice and half white rice to start weaning your family to the healthier whole grain option.
- You can try Light Brown Rice by Yoga Organic. It’s got the texture of white rice with all the nutrients intact.
I will say, this is a no-brainer fried rice recipe. You can’t go wrong – add what you like, toss it up with a little tamari sauce, and fried rice is served!
For today’s fried rice dish, I added some sauteed veggies to give it a jolt of flavor and a healthy add-on. I often omit the veggies to please my kid’s picky palates, but my husband and I prefer it loaded with veggies.
You can also use frozen veggies – like frozen peas and carrots – to make this gluten-free fried rice recipe even easier!
Look how yummy all these ingredients look in the pan!!
This gluten-free fried rice recipe makes a delicious breakfast, lunch or dinner. I find myself whipping up gluten-free fried rice in the morning – my kiddos love it and I know they will head off to school with full bellies.
- 1 zucchini - diced
- 1/4 cup red onion
- 1 red pepper - diced
- 1 tsp. oil (sunflower, vegetable or olive oil)
- 4 large eggs scrambled
- 2-4 Tbsp. tamari (gluten-free soy sauce)
- 2 Tbsp. butter - divided
- 2 cups cooked white or brown rice (best if cold)
- Dash of pepper
- Heat large skillet over medium heat. Add oil, then onions. Saute for one minute.
- Add diced red pepper and zucchini to skillet. Saute for 3-5 minutes until softened and slightly browned. Remove from pan, set aside.
- Add 1 tablespoon butter to the same skillet. Once melted, add eggs and scramble over medium high heat for about 1 minute, stirring constantly. When the eggs are almost fully scrambled, add cold rice and mix together. Add pepper and additional tablespoon of butter and cook for 2-3 minutes.
- Add cooked veggies to mixture, then sprinkle tamari over mixture until flavored to your liking. Remember, tamari is very salty, so do not add salt to the dish. Also, only add a little tamari at a time to avoid over seasoning.
- Continue to cook rice mixture over medium high heat for an additional 2-4 minutes until cooked thoroughly. Serve warm.