Gluten-Free Egg Fried Rice
Discover the irresistible flavors of Gluten-Free Egg Fried Rice, a quick and healthy twist on an Asian-inspired classic that's perfect for busy weeknights or as a flavorful side dish. This recipe combines fluffy cooked white rice with protein-packed scrambled eggs, vibrant frozen peas and carrots, and the savory essence of gluten-free soy sauce and sesame oil for a perfectly balanced dish. Enhanced with fragrant garlic and ginger and topped with fresh green onion garnish, every bite is bursting with aroma and taste. With just 25 minutes from prep to table, this recipe is not only gluten-free but also incredibly versatile—great for accommodating dietary needs without sacrificing flavor. Serve it as a standalone meal or pair it with other gluten-free dishes for a satisfying experience!
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Recipe Information
Ingredients
- 3 cups cooked white rice
- 3 large eggs
- 3 tablespoons gluten-free soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 3 stalks green onions
- 1 cup frozen peas and carrots
- 2 cloves garlic
- 1 teaspoon ginger
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Ensure the cooked rice is cooled or day-old to prevent it from being mushy.
Crack the eggs into a small bowl and beat them lightly. Set aside.
Chop the green onions into small pieces, separating the white and green parts. Mince the garlic cloves and grate the ginger.
Heat a large wok or non-stick skillet over medium-high heat and add 1 tablespoon of vegetable oil.
Pour in the beaten eggs and scramble them gently until fully cooked. Remove the eggs from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil.
Add the minced garlic, grated ginger, and the white parts of the green onions. Stir fry for about 30 seconds until fragrant.
Add the frozen peas and carrots to the pan. Stir-fry for 3-4 minutes until they're thawed and tender.
Increase the heat to high and add the cooked rice to the pan. Stir well to combine all ingredients and break up any rice clumps.
Drizzle the gluten-free soy sauce and sesame oil over the rice. Stir-fry for another 2-3 minutes to evenly distribute the sauces.
Return the scrambled eggs to the pan. Stir-fry for an additional 1-2 minutes, mixing everything thoroughly.
Season with salt and black pepper to taste.
Garnish with the green parts of the green onions just before serving.
Nutrition Facts
Calories |
1345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 23.3 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 5651 mg | 246% | |
| Total Carbohydrate | 164.8 g | 60% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 8.8 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 228 mg | 18% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 925 mg | 20% | |
*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.
