Description
A quick and easy vegetable fried rice recipe that is gluten-free and delicious!
Ingredients
Scale
- 3 tablespoons vegetable oil
- 5 cups (packed) cold cooked jasmine rice
- 3 large eggs
- 1 cup frozen peas and carrots, thawed (optional)
- 3 green onions, sliced
- 3 tablespoons gluten-free soy sauce
- 1 teaspoon sesame oil (optional)
Instructions
- Heat a wok or large deep skillet over medium-high heat. Add the oil then the cold rice, stirring to coat the rice in oil, and breaking up any chunks. Fry for about 3-4 minutes.
- Reduce heat slightly and move the rice to one side of the pan. To the empty side, add the eggs. Cook and stir to scramble the eggs, almost cooking through.
- Combine the eggs with the rice. Add in the optional veggies, green onions, soy sauce, and optional sesame oil. Stir and cook until heated through. Serve immediately.
Notes
- For best results, use cold jasmine rice that has been cooked and cooled.
- Feel free to adjust the vegetables based on your preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 200mg