MealsFebruary-March 2017

Classic Gluten-Free Fried Rice Recipe

Makes 4 to 5 gluten-free fried rice servings!

Classic Gluten-Free Fried Rice

Photography by Matthew Kadey

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
teaspoon red pepper flakes, optional
2 medium carrots, diced
cup frozen peas, defrosted
cup frozen corn, defrosted
3 cups cooked brown jasmine rice, cold 2 scallions (green onions), sliced
teaspoon salt
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
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.

Each serving contains 294 calories, 12g total fat, 2g saturated fat, 0g trans fat, 0mg cholesterol, 555mg sodium, 41g carbohydrate, 5g fiber, 2g sugars, 7g protein, 18Est GL.

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