Classic Gluten-Free Fried Rice Recipe
Makes 4 to 5 gluten-free fried rice servings!
If your only experience with fried rice is Chinese take-out, you’ll love this fresher-tasting, gluten-free version. For more protein, add some cooked shrimp, diced ham, cubes of tofu or thin slices of steak. Vary the vegetables - snow peas, broccoli florets and chopped zucchini make delicious additions.
1 tablespoon + 4 teaspoons peanut oil or cooking oil of choice, divided
2 large eggs, lightly beaten, optional
2 garlic cloves, minced
1 tablespoon minced fresh ginger
¼ teaspoon red pepper flakes, optional
2 medium carrots, diced
¾ cup frozen peas, defrosted
¾ cup frozen corn, defrosted
3 cups cooked brown jasmine rice, cold 2 scallions (green onions), sliced
½ teaspoon salt
¼ teaspoon ground pepper, preferably white pepper
2 tablespoons gluten-free low- sodium soy sauce or liquid aminos
2 teaspoons sesame oil
1/3 cup unsalted roasted cashews or sunflower seeds
¼ cup chopped cilantro
1. Heat a wok or large skillet over medium-high heat.
2. If using eggs, swirl 1 tablespoon oil in the pan to coat the bottom and add eggs. Cook about 1 minute, tilting the pan so eggs cover the surface like a crepe. When eggs are just set and bottom is beginning to brown, carefully flip the “crepe” and cook 10 seconds. Transfer to a cutting board and slice into shreds. Alternatively, stir beaten eggs into rice mixture just after adding the soy sauce (step 5). Stir-fry until eggs are no longer wet and remove from pan.
3. Add 2 teaspoons oil to wok or skillet, swirl pan to coat bottom in oil and add garlic, ginger and red pepper flakes (if using). Stir-fry 10 seconds or until fragrant.
4. Add carrots and stir-fry 1 minute. Place peas and corn in pan and heat 30 seconds. Add 2 more teaspoons oil, swirl to coat pan and place cooked rice and scallions in pan. Stir fry 2 minutes.
5. Season stir fry with salt and pepper and then stir in soy sauce and sesame oil. Add sliced eggs (if using), cashews and cilantro. Toss to combine. Serve warm.