About the Recipe
Skip the takeout and make this gluten-free homemade fried rice right in your own kitchen. This easy, better-than-takeout recipe comes together quickly using simple ingredients and gluten-free soy sauce, delivering all the classic savory flavor without the gluten. Perfect for busy weeknights or cleaning out the fridge, this versatile fried rice is endlessly customizable with your favorite vegetables, eggs, or protein—and tastes just as good the next day.
Ingredients
3 cups cooked rice
2 tablespoons sesame oil
1 small white onion, chopped
1 package of frozen peas and carrots, thawed
3 Tablespoons soy sauce
2 eggs, lightly beaten
1 chopped scallion
Preparation
Place a large skillet or wok over medium heat. Add the sesame oil. Once shimmering, add the chopped white onion and scallion. Stir-fry for 1–2 minutes, then add the package of peas and carrots. Continue to cook until the vegetables are tender.
Push the vegetable mixture to one side of the pan to create an open space. Pour the two beaten eggs into the empty space and scramble them with a spatula until cooked. Mix the scrambled eggs with the vegetables.
Add the 3 cups of cooked rice to the mixture, breaking up any large clumps. Pour the 3 tablespoons of soy sauce over the rice and stir everything together to combine.
Continue to stir-fry the rice mixture for several minutes until it is hot throughout. Serve immediately.
Notes
Cold, leftover rice creates the perfect texture and keeps the fried rice from becoming mushy. If using fresh rice, spread it out and let it cool completely before cooking.
Regular soy sauce contains wheat. Gluten-free soy sauce or tamari delivers the same savory flavor safely.
High heat helps replicate that “better than takeout” taste and prevents soggy rice.
Fried rice cooks quickly, so have all ingredients chopped and ready before you start.
Add chicken, shrimp, pork, tofu, or extra veggies to suit your preferences.
Cook in batches if needed to ensure the rice fries instead of steaming.
Store leftovers in an airtight container for up to 3 days; reheat in a hot skillet for best flavor and texture.
