Gluten-Free Vegetable Fried Rice
Elevate your dinner game with this Gluten-Free Vegetable Fried Rice, a quick, flavor-packed dish that's perfect for busy weeknights or meal prep! Featuring cold, day-old white rice for optimal texture, this recipe is loaded with colorful carrots, red bell peppers, frozen peas, and fragrant green onions, all stir-fried to perfection. With a savory twist of tamari (gluten-free soy sauce) and sesame oil, each bite bursts with bold Asian-inspired flavors. Customize the dish by adding scrambled eggs for a protein boost or keep it vegan by skipping them. Ready in just 30 minutes, this gluten-free and veggie-filled dish is sure to become a go-to favorite. Serve it as a wholesome main course or pair it with your favorite protein for a complete meal.
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Recipe Information
Ingredients
- 3 cups Cooked white rice (cold, day-old preferred)
- 1 medium Carrot (diced small)
- 0.5 cups Frozen peas
- 1 medium Red bell pepper (diced small)
- 3 stalks Green onions (sliced thinly)
- 2 cloves Garlic (minced)
- 3 tablespoons Tamari (gluten-free soy sauce)
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil (such as avocado or canola oil)
- 2 large Eggs (optional for extra protein, omit for vegan)
- Salt (to taste)
- Black pepper (to taste)
Instructions
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
If using eggs, scramble them: Crack the eggs into the skillet and stir until fully cooked, then remove and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet, then add the diced carrot, red bell pepper, and minced garlic. Stir fry for 3 minutes, until the vegetables start to soften.
Add the frozen peas and cook for an additional 2 minutes, stirring frequently.
Push the vegetables to one side of the skillet, then add the cold, cooked rice to the other side. Pour the sesame oil over the rice and toss to coat.
Spread the rice in an even layer and let it sit for 1-2 minutes to develop a slight crisp on one side, then stir everything together.
Pour the tamari (gluten-free soy sauce) over the rice and stir well until evenly coated. Mix the scrambled eggs (if using) back into the rice.
Add the sliced green onions, and season with salt and black pepper to taste. Stir everything well and cook for an additional 1-2 minutes to combine the flavors.
Remove from heat and serve warm. Garnish with additional green onions if desired.
Nutrition Facts
Calories |
1531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.4 g | 70% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3425 mg | 149% | |
| Total Carbohydrate | 217.9 g | 79% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 16.4 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 229 mg | 18% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1394 mg | 30% | |
*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.
