Description
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!
Ingredients
Scale
- 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 (2–3 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
- 1–2 cloves garlic, minced
- 3–4 Tablespoons gluten-free tamari*
- 1/2 Tablespoon toasted sesame oil
- 1/4 teaspoon black pepper or white pepper
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- 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