Fried Rice (DF/GF/SF options)

Fried rice is one of those things that seems complicated but is so easy to put together. The trick is getting all your ingredients out and ready before you start cooking (mise en place) because once you get things on the fire, it goes quick.

Let me also request that you don’t get overwhelmed by the list of ingredients. Most of what you see here is optional especially the vegetables and protein. If you like more of a plain fried rice you might just choose the seasoning, rice and maybe one of the onion choices – that’s totally fine! When I make fried rice, it’s usually a “clean out the fridge” situation because I toss in all sorts of leftovers and usually everything is cooked so it just needs to be warmed and seasoned; making this dish even faster.

I’ll show you how I make it and you just go right ahead and make it your own.

Let’s talk tool for the job. I use a flat bottom wok or a wide large capacity pan with higher sides and Dreamfarm spoon spatulas to get the job done.

Ingredients

• 4-6 cups cooked rice (or cauliflower rice for a grain free option – add while frozen, no need to boil ahead of time)
• Avocado oil
• Drizzle of sesame oil
• 1 Green onion, sliced into circles
• 1/4 cup yellow, white, shallot or sweet onion, diced
• 1-2 tsp minced garlic
• Low sodium soy sauce (Tamari for a GF option, or coconut aminos for GF/SF option)
• Chinese cooking wine or sake (optional but recommended for depth of flavor)
• Protein of your choice (tofu, edamame, chicken, pork, beef, shrimp) – mine is almost always a leftover protein from a previous meal.
• 2-3 eggs, whisked with 1 Tbsp of water
• Frozen peas – as much or little as you like. I do 1/2 cup of peas.
• Frozen corn – as much or little as you like. I do 1 cup of corn because my kids love it.
• Sprinkle of salt and pepper
• Chopped fresh cilantro (optional)

*other veggie ideas: diced bell pepper, broccoli, edamame, diced zucchini, sliced mushrooms

Directions

1. Heat a deep skillet or wok to medium-high, add a drizzle of avocado oil.
2. Add diced onions and garlic. Stir for 1 minute
3. Add vegetables – frozen peas, frozen corn, zucchini, mushrooms, etc…
4. Remove everything from the wok and place it in the serving dish
5. Add protein of choice to the cooking pan, 1-2 Tbsp soy sauce, 1 Tbsp Chinese cooking wine. Stir until protein is cooked through for raw or warmed through for previously cooked.
6. Remove everything from the wok and place it in the serving dish
7. Keep wok on a medium fire, add another drizzle of avocado oil and sesame oil and the raw scrambled eggs. Stir until fluffy and just cooked. Careful not to cook them too long or they will be tough.
8. Removed eggs from wok, move them to the serving dish
9. Add the cooked rice (or frozen cauliflower rice) to the hot pan.
10. Add 2-4 Tbsp soy sauce, 1-2 Tbsp water if the rice is dry, a sprinkle of white pepper. Stir until rice is hot all the way through.
11. Pour everything from the serving dish back into the hot wok; stir to combine and mesh the flavors together
12. Add a drizzle of sesame oil to finish.
13. Pour the completed fried rice back into the serving dish.
14. Optional – top with fresh chopped cilantro.

Note: the key to making fried rice that isn’t a sticky mess = cooking the rice ahead of time and allowing it to cool and sweat off some of its moisture. Earlier the same day works but a day or two in advance works even better. Store it in the fridge with a cover until you are ready to make the fried rice.

What’s your favorite combo of protein and veggies for fried rice? Leave it in the comments below!

💝 Diana

Written By

Diana Dutcher

I am an educator and entrepreneur who is passionate about non-toxic living. I get to be with my five kiddos (8, 6-year old twins, and 4-year old twins) as much as I want and teach one day a week. It's a beautiful abundant life 💖

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