Gluten Free Fried Rice
My go to gluten free fried rice recipe that tastes like it came from a restaurant! It’s easy to make, and you can opt to use steak, chicken, shrimp or keep it vegetarian.
I don’t know about you, but I’m all about the freezer friendly recipes these days. Especially ones that are big on flavor, easy to make and don’t require a lot of chopping and prepping! This gluten free fried rice is exactly that.
This simple recipe tastes like it came straight from a restaurant, but you can control everything that goes into it. It has rice, veggies, egg, a simple soy based sauce and marinated steak for protein.
This recipe is super quick and easy, just requires a little time to marinate the steak, but otherwise comes together in no time! If you love this dish, try my sesame noodles or spicy chicken noodles next!
Before we get started…
- I think butter is an underrated key ingredient for good fried rice! However, if you are dairy free you can use oil instead of butter or use a vegan butter like Earth Balance.
- I often use previously cooked rice for this recipe as it helps to keep the rice grains separate and crisps nicely in this dish.
- Rice is naturally gluten free, but it can sometimes be cross contaminated during processing, so check the label on your package to be sure!
How to make gluten free fried rice
Dice your steak into small cubes.
Whisk together the tamari, brown sugar, sesame oil, chili garlic sauce and black pepper. Add two tablespoons of the sauce and pour on top of the steak. Marinate for about 30 minutes.
Once that’s ready, add to a hot skillet or wok and let cook in a single layer until the edges start to brown, then flip over and continue cooking to your desired temperature.
Set the steak aside on a plate.
Melt the butter in the pan. Add in the diced onion and saute for about 5 minutes over medium heat.Add in the minced garlic and mixed veggies. Saute for about 2-3 minutes.
Add in the rice and the rest of the sauce. Add in the steak. Mix to combine.
Push everything to the side so you have an empty space. Crack the egg and let cook, then mash in the yolk to scramble everything together. Mix to combine with the rice.
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Serve with diced green onion and sesame seeds. Enjoy!
Steak, chicken, shrimp or veggie!
I opted to use steak in this recipe, but you can definitely use chicken, shrimp or just omit and keep it a veggie gluten free fried rice instead. Or just toss in some of my sesame tofu for protein.
Note that if you use chicken, the cook time will be a bit longer than the steak as it just takes a bit longer to cook. You also want to cook it completely through, whereas with the steak you can cook to your desired temperature.
How to store and freeze
Once prepared, this gluten free fried rice will keep in the fridge for about 3 days in an air tight container.
It’s totally freezer friendly too, so just allow it to cool, then transfer to a freezer safe bag or container and it’ll keep for up to 3 months. I like to freeze in smaller batches so I only have to thaw what I need at any time. Much easier to do it this way when you live alone!
You can reheat it right on the stove until it’s warmed through and enjoy!
Pro tips!
- Traditionally, wok pans are used to make fried rice because they have a larger surface area than Western frying pans and can accommodate more ingredients without overcrowding the pan. If you have a wok, definitely use it to make this recipe! If not, just use your largest pan.
- I recommend using leftover rice when making gluten free fried rice because it’s less sticky, which makes it easier to fry without it getting mushy.
- Feel free to add extra veggies to this recipe! I love broccoli, cabbage or some bell peppers.
Try these recipes next!
- Teriyaki Salmon Bowls
- Mongolian Beef Bowls
- Gluten Free Beef & Broccoli
- Spicy Chili Garlic Noodles
- Vegetable Lo Mein
Lastly, if you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, if you make this recipe, be sure to tag me on instagram and leave a comment below so I can see your creation!
Gluten Free Fried Rice
by: claire cary
Ingredients
- 8 ounces flank steak
- 4 tablespoons low sodium tamari
- 2 teaspoons brown sugar
- 2 teaspoons toasted sesame oil
- 1 teaspoon chili garlic sauce
- ½ teaspoon black pepper
- 2 tablespoons butter
- 1 tablespoon minced garlic
- ⅓ cup diced white or yellow onion
- 1 cup frozen mixed veggies I used a corn, peas, carrot, green bean blend
- 3 cups cooked rice
- 1 egg
- Green onion and sesame seeds for garnish
Instructions
- Dice your steak into small cubes.
- Whisk together the tamari, brown sugar, sesame oil, chili garlic sauce and black pepper.
- Add two tablespoons of the sauce and pour on top of the steak. Marinate for about 30 minutes.
- Once that’s ready, add to a hot skillet or wok and let cook in a single layer until the edges start to brown, then flip over and continue cooking to your desired temperature.
- Set the steak aside on a plate.
- Melt the butter in the pan. Add in the diced onion and saute for about 5 minutes over medium heat.
- Add in the minced garlic and mixed veggies. Saute for about 2-3 minutes.
- Add in the rice and the rest of the sauce. Add in the steak. Mix to combine.
- Push everything to the side so you have an empty space. Crack the egg and let cook, then mash in the yolk to scramble everything together. Mix to combine with the rice.
- Serve with diced green onion and sesame seeds. Enjoy!
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