Name: Gluten-Free Fried Rice Recipe
Ingredients: 4 cups cooked and chilled day-old long-grain white or Jasmine rice; 1 tablespoon avocado oil or other high-smoke point oil; 8 ounces boneless, skinless chicken breast, thinly sliced (or protein of choice); 1 medium yellow onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 2 large eggs, lightly beaten; 1 cup frozen peas and carrots blend; 3 green onions (scallions), thinly sliced, with white and green parts separated; ¼ cup gluten-free tamari (or coconut aminos); 1 tablespoon toasted sesame oil; 1 tablespoon mirin (or substitute with 1 teaspoon of rice vinegar and ½ teaspoon of sugar); ½ teaspoon white pepper (optional, but adds authentic flavor)

Ingredients

Scale

For the Fried Rice:

4 cups cooked and chilled day-old long-grain white or Jasmine rice

1 tablespoon avocado oil or other high-smoke point oil

8 ounces boneless, skinless chicken breast, thinly sliced (or protein of choice)

1 medium yellow onion, finely chopped

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

2 large eggs, lightly beaten

1 cup frozen peas and carrots blend

3 green onions (scallions), thinly sliced, with white and green parts separated

For the Gluten-Free Sauce:

¼ cup gluten-free tamari (or coconut aminos)

1 tablespoon toasted sesame oil

1 tablespoon mirin (or substitute with 1 teaspoon of rice vinegar and ½ teaspoon of sugar)

½ teaspoon white pepper (optional, but adds authentic flavor)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Sauce: In a small bowl, whisk together the ¼ cup of gluten-free tamari, 1 tablespoon of toasted sesame oil, 1 tablespoon of mirin, and ½ teaspoon of white pepper. Set aside.

Cook the Protein: Heat a large wok or a heavy-bottomed skillet over high heat until it’s almost smoking. Add the avocado oil and swirl to coat. Add the sliced chicken and stir-fry for 3-4 minutes, or until cooked through and lightly browned. Remove the chicken from the wok and set it aside on a plate.

Sauté the Aromatics: Reduce the heat to medium-high. Add the chopped yellow onion to the wok and cook for 2-3 minutes until it begins to soften and become translucent. Add the minced garlic and grated ginger and cook for another 30 seconds until fragrant, stirring constantly to prevent burning.

Scramble the Eggs: Push the onion mixture to one side of the wok. Pour the lightly beaten eggs onto the empty side. Let them set for a few seconds, then gently scramble them with your spatula until cooked through. Once cooked, break them up and mix them in with the onions.

Add the Rice and Veggies: Add the 4 cups of chilled rice to the wok, along with the frozen peas and carrots and the white parts of the green onions. Use your spatula to break up any large clumps of rice, pressing them against the side of the wok. Stir-fry everything together for 3-4 minutes, ensuring the rice is heated through and the grains are separated.

Combine and Sauce: Return the cooked chicken to the wok. Pour the prepared sauce evenly over the rice. Toss everything together vigorously to ensure every grain of rice and piece of vegetable is coated in the delicious sauce. Continue to cook for another 1-2 minutes.

Finish and Serve: Turn off the heat. Stir in the green parts of the sliced green onions. Give it one final toss. Serve immediately, garnished with your favorite toppings.

Nutrition

Serving Size: One Normal Portion
Calories: 480-550