Gluten-Free Veggie Fried Rice
Elevate your weeknight dinner game with this irresistibly flavorful Gluten-Free Veggie Fried Rice! Packed with vibrant colors and textures from crisp carrots, juicy bell peppers, and sweet peas, this dish is a wholesome and satisfying twist on a takeout classic. Made with chilled rice to achieve that perfect fried texture, the recipe features tamari for a gluten-free spin, sesame oil for a nutty aroma, and optional scrambled eggs to make it even heartier—or opt to keep it vegan. Ready in under 30 minutes, this quick and customizable skillet meal works beautifully as a side or a standalone entrée. Garnish with green onions and toasted sesame seeds for a restaurant-worthy finish. Perfect for meal prepping or clearing out your veggie drawer, this fried rice is a delicious crowd-pleaser that caters to gluten-free diets!
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Recipe Information
Ingredients
- 3 cups Cooked and chilled white rice (or brown rice)
- 2 tablespoons Sesame oil
- 1 cup Carrots, diced
- 1 cup Frozen peas
- 1 medium Bell pepper (red, diced)
- 3 stalks Green onions, chopped
- 3 cloves Garlic, minced
- 3 tablespoons Tamari (gluten-free soy sauce)
- 2 large Eggs, beaten (optional, omit for vegan)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Toasted sesame seeds (optional, for garnish)
Instructions
Ensure your rice is cooked and chilled beforehand. This prevents it from becoming mushy during frying.
Heat a large skillet or wok over medium-high heat and add 1 tablespoon of sesame oil.
If using eggs, scramble them in the skillet until cooked through, then transfer to a plate and set aside.
Add the remaining tablespoon of sesame oil to the skillet, then sauté the diced carrots, bell pepper, and garlic for 3-4 minutes until slightly softened.
Stir in the frozen peas and cook for an additional 2 minutes, stirring frequently.
Add the chilled rice to the skillet and stir well to combine with the vegetables. Let it cook undisturbed for 1-2 minutes to allow the rice to crisp up slightly.
Drizzle the tamari over the rice mixture and stir to evenly distribute the seasoning.
If using, stir the scrambled eggs back into the rice.
Season with salt and black pepper to taste, stirring well to combine.
Garnish with chopped green onions and toasted sesame seeds before serving.
Nutrition Facts
Calories |
1489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 4257 mg | 185% | |
| Total Carbohydrate | 225.7 g | 82% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 23.9 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 312 mg | 24% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1792 mg | 38% | |
*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.
