Whether you’re looking to recreate your favorite take-out dish, or in the mood for a quick and easy meal; this gluten-free fried rice recipe is sure to impress.
Growing up there was a Chinese food restaurant in my town called Lotus that served as the meeting spot for me and my friends. From birthday parties to sleepover take-out dinners, it was always the place to be. Unfortunately, they shut down my senior year of high school. However, they left quite an impression on me and my friends. We still talk about how delicious their wonton soup and general Taos chicken were.
Fried rice is another dish that reminds me of fun nights growing up eating at Lotus. It’s a comforting, filling, and flavorful dish. I wanted to recreate my go-to take-out meal in a way that I could now enjoy being gluten-free and soy-free. This recipe is so easy to throw together and tastes good with different mixes of vegetables and proteins. This is a good one to whip up at the end of the week to use up any vegetables or proteins you didn’t get to eating earlier in the week.
How to make this Gluten-Free Fried Rice Recipe
This gluten-free fried rice recipe is so easy to make and tastes just like the real thing!
First, add some sesame oil to a large pan and heat it on medium heat. Once heated, add the garlic and peeled and sliced onions. Sauté for about 5 mins until the garlic and onions are fragrant.
Next, add the ground chicken, hot sauce, coconut aminos, ginger, and salt and pepper to the pan. Sauté for 10-15 minutes, until chicken is fully cooked and no longer pink.
Add the broccoli and carrots to the pan and cook for another 5 minutes, stirring frequently.
Finally, add the pre-cooked rice and remaining coconut aminos to the pan. Reduce heat to low and cook for an additional 5 minutes stirring frequently. Serve and enjoy!
Equipment Required
There is minimal equipment required to make this recipe. You’ll need a large pan to cook with, as well as a cutting board and knife.
For measuring you’ll need 1/2 tsp, 1 tsp, 1 tbsp, 1/2 cup, and 1 cup.
Recipe Tips
Answering your Gluten-Free Fried Rice questions.
Using other vegetables
You can absolutely use other vegetables to make this recipe! As I mentioned before, sometimes I will make this recipe using what I have leftover in the fridge. Adding peas, scallions, or even fruits like pineapple would be delicious!
Adding in egg
This may be an unpopular opinion, but I am not a big fan of eggs. I wish I liked them since they’re such a good source of protein, but I have never been able to get myself to add them in. If you like eggs and think fried rice isn’t complete without them, you can definitely add them in. To incorporate eggs, after adding the rice and additional coconut aminos, you would make a circle in the middle of the pan, crack the eggs and scramble them in the middle and then incorporate them with the rest of the dish.
Other flavors to add
This recipe is customizable to your family’s taste. If you like your fried rice to have a little bit of a kick, add in more hot sauce and ginger. Adding in freshly squeezed lime juice always tastes good in fried rice and brings in a unique flavor. Feel free to make this recipe your own and try out different combinations. As always, if you try something new let me know your thoughts!
Gluten-Free Fried Rice
Ingredients
- 1 1/2 tsp sesame oil
- 2 tsp minced garlic
- 1/2 yellow onion peeled and chopped
- 1 lb ground chicken
- 2 tsp hot sauce I use Frank's Red Hot
- 2 tbsp coconut aminos
- 1 tsp ginger
- salt and pepper to taste
- 12 oz broccoli
- 1/2 cup shredded carrots
- 1 cup rice pre-cooked (ideally cold and stored in the fridge from the night before)
- 1 tbsp coconut aminos
Instructions
- Add the sesame oil to a large pan and heat on medium heat. Once heated, add the garlic and peeled and sliced onions. Sauté for about 5 mins until the garlic and onions are fragrant.
- Add the ground chicken, hot sauce, coconut aminos, ginger, and salt and pepper to the pan. Sauté for 10-15 minutes, until chicken is fully cooked and no longer pink.
- Add the broccoli and carrots to the pan and cook for another 5 minutes, stirring frequently.
- Add the pre-cooked rice and remaining coconut aminos to the pan. Reduce heat to low and cook for an additional 5 minutes stirring frequently.
- Serve warm and enjoy!
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