About the Recipe
Incorporating this Gluten-Free Homemade Fried Rice recipe into your regular dinner routine is highly recommended. It’s not only exceptionally flavorful but also incredibly versatile and satisfying. The main appeal of this dish is its quick preparation time, making it an ideal choice for busy weeknights or when you crave a quick yet delicious meal. Fried rice cooks rapidly due to the high heat and the nature of the ingredients, requiring minimal preparation time. In fact, you can assemble it in about 15 to 20 minutes from start to finish.
You’re likely to find that you already have most of the essential ingredients in your kitchen, which enhances the recipe’s appeal. Common staples like leftover rice, eggs, and a variety of vegetables such as peas, carrots, and bell peppers can be effortlessly transformed into a delightful dish. You can also customize it to suit your taste preferences or dietary restrictions by adding proteins like chicken, shrimp, or tofu, or by incorporating different sauces and seasonings to enhance the flavor profile.
This fried rice recipe not only saves you time but also reduces food waste by providing an excellent opportunity to utilize any leftover ingredients you may have. Whether you have a small quantity of cooked rice stored in your refrigerator or some vegetables nearing their expiration date, this dish encourages creativity and resourcefulness in the kitchen.
Beyond being a quick and effortless meal, fried rice can also serve as an excellent side dish or a base for a more elaborate meal. Its versatility allows it to complement a wide range of cuisines, whether you choose to serve it alongside Asian-inspired dishes or even as a filling accompaniment to grilled meats or fish.
Overall, this fried rice recipe is a must-try, as it not only delivers on flavor and convenience but also opens up a world of culinary possibilities that can be enjoyed by the entire family.
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
