Gluten-Free Veggie Fried Rice

Ingredients

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• 3 cups cooked and chilled rice (day-old is best)
• 1 cup protein of choice (chicken, shrimp, firm tofu, or chickpeas)
• 2 cups mixed fresh vegetables, chopped (e.g., broccoli florets, bell peppers, carrots, peas, corn)
• 3 tbsp gluten-free tamari Shop
• 1 tbsp rice vinegar Shop
• 1 tsp sesame oil Shop
• 1 tbsp neutral cooking oil (like avocado or canola)
• 2 cloves garlic, minced
• 1 inch ginger, grated (optional)
• 2 large eggs, lightly beaten (optional)

Instructions

1. 1 Heat the neutral cooking oil in a large skillet or wok over medium-high heat until shimmering. Add the minced garlic and grated ginger (if using) and sauté for about 30 seconds until fragrant, being careful not to burn them. If using eggs, push the aromatics to one side of the pan and pour in the beaten eggs, scrambling them until just set, then break them up and mix with the aromatics.
2. 2 Add your chosen protein to the skillet and cook until it's browned and cooked through, about 5-7 minutes depending on the type. If using tofu or chickpeas, ensure they are lightly browned and heated. Remove the cooked protein from the skillet and set aside, leaving any residual oil.
3. 3 Add the chopped fresh vegetables to the hot skillet. Stir-fry them for about 3-5 minutes until they are tender-crisp and bright in color. You want them to retain a slight bite, not become mushy.
4. 4 Add the chilled cooked rice to the skillet with the vegetables. Break up any clumps of rice with your spatula and stir-fry for about 5-7 minutes, allowing the rice to heat through and become slightly toasted. The rice should start to separate and become fluffy.
5. 5 Return the cooked protein to the skillet with the rice and vegetables. In a small bowl, whisk together the gluten-free tamari, rice vinegar, and sesame oil. Pour this sauce mixture over the contents of the skillet. Stir everything together well for another 2-3 minutes, ensuring the sauce evenly coats all the ingredients and the flavors meld together. Taste and adjust seasoning if needed before serving hot.

Nutrition (per serving)

Tips & Notes

• Dice firm vegetables like carrots and broccoli small, about pea-size, so they cook through in the 3-5 minutes of stir-frying.
• If you only have freshly cooked rice, spread it on a sheet pan and chill it uncovered for 30 minutes so the surface dries before frying.
• Tamari is salty, so add it a tablespoon at a time and taste before adding the rest. Use tamari labeled gluten-free.

Common questions