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gluten-free fried rice with colorful veggies on a white bowl

Gluten-Free Fried Rice

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  • Author: Emily Dixon, One Lovely Life
  • Total Time: 30 minutes
  • Yield: 5-6 cups 1x
  • Diet: Gluten Free


This easy weeknight meal is full of colorful veggies, eggs, rice, and a flavorful sauce to tie it all together. Mix it up by adding leftover chicken, ham, or shrimp!


  • 3 cups cooked, cooled rice (I like long grain white rice)*
  • 3 large eggs
  • 2 Tablespoons avocado oil or olive oil, divided
  • 1 cup diced red bell pepper (about 1 pepper)
  • 1 cup diced carrots (23 carrots)
  • 1/2 cup frozen peas (don’t thaw)
  • 1/2 cup frozen corn (don’t thaw)
  • 2 green onions, sliced
  • 1 teaspoon fresh ginger, minced
  • 12 cloves garlic, minced
  • 34 Tablespoons gluten-free tamari*
  • 1/2 Tablespoon toasted sesame oil
  • 1/4 teaspoon black pepper or white pepper


  1. Scramble The Eggs. Beat the eggs in a small bowl until smooth. Heat a large skillet over medium heat and add 1/2 Tablespoon of oil. Add the beaten eggs, and use a spatula to stir, scraping the eggs from the bottom continuously until the eggs are just slightly underdone (a little glossy). Set the scrambled eggs aside on a plate and wipe out the skillet as needed.
  2. Start The Veggies. Add the remaining 1 1/2 Tablespoons oil to the skillet and increase the heat to medium-high. Add bell pepper and carrots and cook over medium-high heat 3-4 minutes, or until crisp-tender.
  3. Add Remaining Veggies. Add frozen peas, frozen corn, green onions, garlic, and ginger to the skillet and cook 1-2 minutes more, or until fragrant and the frozen veggies look bright in color.
  4. Stir In Rice & Sauce. Add the rice to the skillet along with 2 Tablespoons tamari, the sesame oil, and a pinch of pepper. Stir 1-2 minutes, breaking up clumps of rice as you go, and adding more tamari, as needed, until the rice is coated to your taste.
  5. Mix In The Eggs. Break up the scrambled eggs on the plate a bit with your spatula. Turn off the heat and add the scrambled eggs back to the skillet, stirring to break up the eggs as you go.


  • Rice. Cold rice works best for fried rice since it won’t get gummy or soggy as quickly as hot, fresh rice. Feel free to use pre-cooked rice (frozen rice!) as a shortcut! I usually use long-grain white rice, but brown rice will also work, if you prefer!
  • Tamari. Regular soy sauce in the U.S. is usually made with wheat and is NOT gluten-free. You’ll need to use gluten-free tamari, gluten-free soy sauce, or coconut aminos to keep this safe for a gluten-free diet! We recommend low-sodium or reduced sodium tamari to help moderate the salt in this dish.
  • Chicken, Ham, or Shrimp. You can absolutely add more protein by adding leftover cooked chicken or ham to this fried rice. Or, cook some shrimp and add that to the finished rice!
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American