Description
If you’re craving Asian take-out, this gluten-free fried rice is the perfect answer! Super easy to prepare, ready in 30 minutes, this copycat Panda Express fried rice is dairy-free and soy-free too!
Ingredients
- 1 cup uncooked long grain white rice (or 3 cups cooked rice)
- 1 tablespoon sunflower oil
- 1/2 cup diced carrots
- 1 cup diced yellow onion
- 1 cup green peas
- 3 large eggs, beaten
- 2 cloves fresh garlic, minced
- 1/2 teaspoon grated fresh ginger
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 tablespoon chopped green onions, for garnishing
Instructions
- Cook Rice: If you don’t already have cooked rice on hand, start by cooking the rice. Rinse the uncooked rice several times until the water is no longer cloudy. Pour away the rinsing water. Combine the rice and 1 ¼ cup filtered water in a small pot and then bring to boil. Once water is boiling, reduce heat to low and cook for 10-12 minutes until the rice is tender. Fluff rice with a fork and set aside.
- Sauté Carrots and Onions: While the rice is cooking, sauté the diced carrots and onions in oil for 2-3 minutes in a large skillet or medium wok over medium heat, stirring occasionally with a wooden spoon until the onions are translucent and the carrots are tender.
- Add Ginger and Garlic: Grated ginger and minced garlic and stir.
- Add Cooked Rice: Add the cooked rice to the skillet with the sautéed veggies and and stir, heating everything together for another 2 minutes.
- Add Eggs: Make a well in the center and pour in the beaten eggs. Start mixing the eggs with the rice with a spatula until the egg is fully cooked. (Alternatively, you may also prepare an omelet in another skillet and then cut the omelet into small pieces before added the cooked egg to the skillet with the rice).
- Add Peas: Once the pieces of egg are pale yellow and fully cooked, add the green peas to the skillet and mix, frying everything together for another 3 minutes.
- Garnish and Serve: Garnish the gluten-free fried rice with fresh chopped green onions and enjoy!
Notes
Rice: I recommend using long grain white rice for this gluten-free fried rice recipe. You can either cook the rice from scratch for this, or use leftover white rice.
Oil: I like using sunflower oil because I always have a bottle of sunflower oil on hand. Alternatively, you may use another type of vegetable oil (such as canola oil, olive oil, avocado oil etc).
Veggies: I used a mix of carrots, onions, peas. However, feel free to leave out the peas if you’re not a fan.
Ginger and Garlic: I recommend using freshly grated ginger and fresh minced garlic for the best flavors. In this gluten-free fried rice, I do NOT recommend using dried garlic or ginger.
Green Onions: I like using chopped green onions for garnishing as it adds extra flavor and a pop of color. Alternatively, you may use chopped chives if you prefer.
Soy Sauce: I didn’t use soy sauce in this recipe to keep this soy-free, but if you prefer, you may also drizzle a bit of gluten-free soy sauce (also known as tamari sauce) just before garnishing and mix the rice together before garnishing. If you are not Celiac or gluten-intolerant, feel free to use normal soy sauce instead.
Storing/Freezing: To store, place the cooled gluten-free fried rice in an airtight container and store for up to 4 days. Reheat in the microwave or in a skillet for a few minutes before eating. To freeze, place the fried rice in a freezer-safe container and freeze for up to 2 months. Let the fried rice thaw completely in the refrigerator overnight before reheating in the microwave or skillet before enjoying.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian