Gluten-Free Beef and Vegetable Fried Rice
Savor the irresistible flavors of this Gluten-Free Beef and Vegetable Fried Rice, a wholesome twist on a classic favorite. Perfectly cooked jasmine rice, chilled for the ideal texture, is stir-fried with tender sirloin beef, colorful veggies like carrots, red bell peppers, and peas, and aromatic garlic and ginger. A drizzle of gluten-free soy sauce and sesame oil infuses each bite with savory depth, while scrambled eggs and a sprinkle of green onions add richness and freshness. Ready in just 40 minutes, this quick, protein-packed, and naturally gluten-free dish makes for a satisfying meal that's perfect for busy weeknights or next-day lunch. Whether you're avoiding gluten or simply craving a healthier takeout alternative, this recipe is a surefire crowd-pleaser!
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Recipe Information
Ingredients
- 1.5 cups long grain jasmine rice
- 350 grams beef sirloin, thinly sliced
- 3 tablespoons gluten-free soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 2 large eggs, beaten
- 3 garlic cloves, minced
- 1 medium carrot, diced
- 1 cup frozen peas, thawed
- 1 red bell pepper, diced
- 4 green onions, sliced
- 1 teaspoon fresh ginger, grated
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to the package instructions and let it cool completely, ideally overnight in the fridge, to ensure the best texture for fried rice.
In a bowl, marinate the sliced beef with 1 tablespoon of gluten-free soy sauce and 1 tablespoon of sesame oil. Set it aside for at least 10 minutes.
In a large wok or frying pan over medium-high heat, add 1 tablespoon of vegetable oil. Pour in the beaten eggs and scramble them quickly. Once cooked, remove them from the pan and set aside.
In the same pan, add the remaining vegetable oil. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
Increase the heat to high, add the marinated beef strips, and cook until browned and cooked through, approximately 3-4 minutes. Remove the beef and keep it aside.
Add the diced carrot, red bell pepper, and thawed peas to the pan, stirring frequently for about 3 minutes until slightly softened.
Add the cooled rice to the pan, breaking up any clumps with a spatula or spoon. Cook for about 5 minutes, stirring occasionally.
Return the scrambled eggs and cooked beef to the pan, along with the remaining soy sauce, sesame oil, salt, and black pepper. Mix everything well to combine.
Taste and adjust the seasoning as needed. Finish by stirring in the sliced green onions.
Serve the fried rice hot, garnished with additional green onions if desired.
Nutrition Facts
Calories |
2866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.2 g | 152% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 28.5 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 4360 mg | 190% | |
| Total Carbohydrate | 297.0 g | 108% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 21.7 g | ||
| Protein | 144.7 g | 289% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 237 mg | 18% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2623 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
