Gluten-Free Thai Fried Rice
Reimagine the classic Thai street food favorite with this Gluten-Free Thai Fried Rice recipe—a perfect blend of bold flavors, aromatic spices, and wholesome ingredients! Crafted with pre-cooked and chilled jasmine rice, this dish is infused with a gluten-free soy sauce and fish sauce mixture, delivering that signature tangy and umami profile. Packed with vibrant vegetables like carrots, peas, and onions, optional protein options such as chicken or shrimp, and finished with fresh cilantro and scallions for a burst of freshness, this fried rice is as nourishing as it is satisfying. With just 15 minutes of prep time, it's a quick and simple meal perfect for busy weeknights. Whether you’re making it spice-forward with Thai chili or enjoying it mild, this gluten-free Thai fried rice pairs wonderfully with lime wedges and serves as a crowd-pleasing dish for all dietary needs!
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Recipe Information
Ingredients
- 3 cups Jasmine rice (cooked and cooled)
- 1 cup Chicken breast or shrimp (optional, for protein, diced or cleaned)
- 1 cup Carrots (chopped)
- 1 cup Green peas (frozen or fresh)
- 0.5 cup Yellow onion (finely chopped)
- 3 cloves Garlic (minced)
- 3 tablespoons Gluten-free soy sauce or tamari
- 1 tablespoon Fish sauce (gluten-free)
- 1 tablespoon Lime juice (freshly squeezed)
- 1 teaspoon Brown sugar
- 2 large Eggs (beaten)
- 2 tablespoons Scallions (sliced)
- 2 tablespoons Cilantro (chopped, for garnish)
- 2 tablespoons Vegetable oil or avocado oil
- 0.5 teaspoon Thai chili or red pepper flakes (optional, for spice)
Instructions
Prepare jasmine rice in advance and allow it to cool completely (preferably refrigerate for a few hours or overnight to prevent clumping).
In a small bowl, mix gluten-free soy sauce, fish sauce, lime juice, and brown sugar. Stir until sugar dissolves and set aside.
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. If using chicken or shrimp, cook for 3–4 minutes until done and remove from the skillet. Set aside.
Add the remaining tablespoon of oil to the skillet. Sauté the chopped onion, carrots, and peas for 3–4 minutes, until softened. Add garlic and cook for another minute until fragrant.
Push the veggies to one side of the skillet. Pour the beaten eggs onto the other side and scramble them until fully cooked.
Add the cooled rice to the skillet and mix everything together. Cook for 2–3 minutes, stirring frequently to heat the rice through.
Pour the prepared sauce over the rice and mix well to coat all the ingredients evenly. Add the cooked chicken or shrimp (if using) back into the skillet.
For spice, stir in Thai chili or red pepper flakes if desired.
Remove from heat and garnish with sliced scallions and chopped cilantro. Serve immediately with lime wedges on the side.
Nutrition Facts
Calories |
2117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 4597 mg | 200% | |
| Total Carbohydrate | 288.9 g | 105% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 28.3 g | ||
| Protein | 127.2 g | 254% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 324 mg | 25% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2453 mg | 52% | |
*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.
