Gluten-Free Combination Fried Rice
Elevate your weeknight meals with Gluten-Free Combination Fried Rice, a flavorful one-pan wonder packed with protein, vibrant veggies, and irresistible aromas. Made with tender shrimp, juicy diced chicken, fluffy scrambled eggs, and perfectly seasoned cold cooked rice, this dish brings together the best of savory Asian-inspired flavors. A harmonious blend of gluten-free soy sauce and sesame oil adds depth, while aromatic garlic and ginger deliver a tantalizing base. Bright pops of color from carrots, peas, and green onions make it as visually appealing as it is satisfying. Quick, versatile, and entirely gluten-free, this recipe is ready in just 35 minutes and makes for an ideal crowd-pleasing dinner or lunch!
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Recipe Information
Ingredients
- 2 tablespoons gluten-free soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 200 grams medium shrimp, peeled and deveined
- 150 grams chicken breast, diced
- 3 large eggs, beaten
- 4 cups cold cooked white rice
- 1 medium carrot, diced
- 0.5 cup frozen peas
- 2 green onions, sliced
- 1 teaspoon ginger, grated
- 2 cloves garlic, minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a small bowl, mix the gluten-free soy sauce and sesame oil together. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the shrimp and sprinkle with a pinch of salt. Stir-fry for about 2-3 minutes until pink and cooked through. Remove and set aside.
In the same skillet, add the diced chicken and stir-fry for 4-5 minutes until cooked through. Remove and set aside with the shrimp.
Add another tablespoon of vegetable oil to the skillet. Pour in the beaten eggs and cook, scrambling until just set. Remove from the pan and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of vegetable oil to the skillet. Add the grated ginger and minced garlic, sauté for 30 seconds until fragrant.
Add the diced carrot and frozen peas to the skillet, stir-frying for 2-3 minutes until the vegetables are tender.
Increase the heat to medium-high. Add the cold cooked rice to the skillet, breaking up any clumps as you stir.
Pour the soy sauce and sesame oil mixture over the rice. Stir very well to evenly coat the rice.
Add the cooked chicken, shrimp, and scrambled eggs back to the skillet, mixing thoroughly with the rice and vegetables.
Add the sliced green onions, season with salt and black pepper to taste, and stir well.
Cook for another 2-3 minutes, ensuring everything is heated through and evenly incorporated.
Serve hot and enjoy your homemade Gluten-Free Combination Fried Rice.
Nutrition Facts
Calories |
2170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.5 g | 84% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 1080 mg | 360% | |
| Sodium | 3749 mg | 163% | |
| Total Carbohydrate | 252.3 g | 92% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 8.5 g | ||
| Protein | 139.1 g | 278% | |
| Vitamin D | 12.3 mcg | 61% | |
| Calcium | 317 mg | 24% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1949 mg | 41% | |
*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.
