Recipe

Dinner

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Vegetable Oil
, divided
Onions
, diced
Frozen Green Peas
, partially thawed
Frozen Carrot Slices
, partially thawed
Garlic Cloves
, finely minced
White Rice
, cooked & cooled
Eggs
Dark Sesame Oil
Tamari Sauce
Green Onions
, sliced, for garnish

Gluten-Free Fried Rice

Use day-old rice for the best results, but freshly cooked can be used in a pinch. Cook the rice and then lay it out on a baking sheet in the fridge for 30 mins before using. To Store: Keep in an airtight container in the fridge for up to 3 days. To reheat: heat over medium heat on the stovetop or in the microwave. Add a little water if it looks dry. Rice shouldn’t be reheated more than once.
Total time: 30 min
Servings: 4
Equipment: Stove
  • 2 tbsp. Vegetable Oil, divided
  • 1/2 c. Onions, diced
  • 1/2 c. Frozen Green Peas, partially thawed
  • 1/2 c. Frozen Carrot Slices, partially thawed
  • 1 Garlic Cloves, finely minced
  • 2 c. White Rice, cooked & cooled
  • 2 Eggs
  • 1 tbsp. Dark Sesame Oil
  • 2 tbsp. Tamari Sauce
  • 3 tbsp. Green Onions, sliced, for garnish
  • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced onion and sauté until it becomes translucent, about 2–3 minutes.
  • Add the partially thawed peas, carrots, and minced garlic to the skillet. Sauté for 2–3 minutes until the vegetables are tender.
  • Push the vegetables to the side of the skillet, and add the remaining 1 tablespoon of vegetable oil. Lightly beat the eggs, pour them into the pan and scramble until fully cooked.
  • Add the cooked rice to the skillet, breaking up any clumps with a spatula. Stir-fry the rice with the vegetables and eggs for about 3–4 minutes, allowing it to heat through and slightly crisp up.
  • Pour the toasted sesame oil and gluten-free soy sauce over the rice. Stir well to evenly coat the rice and distribute the flavors.
  • Remove from heat and garnish with sliced green onions, if desired. Serve hot and enjoy.