Gluten Free Fried Rice
by: claire cary
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.
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!
Notes
You can follow all of the same steps but use chicken or shrimp instead of steak if you prefer! Or just omit that entirely.
I used white jasmine rice, but you can use brown rice or sushi rice as well.
Serving: 1cup / Calories: 330kcal / Carbohydrates: 43g / Protein: 19g / Fat: 9g / Saturated Fat: 2g / Sodium: 923mg / Fiber: 3g / Sugar: 3g
