Recently I hosted a birthday party for a friend who wanted Asian-style food. One of the guests who came was gluten intolerant.

One of the menu items was vegetable fried rice. Fortunately it was easy to make this gluten free … I just used gluten-free soy instead of regular soy sauce.

In the past I’ve added oyster sauce to my fried rice as I thought it gives more flavor to the rice. This has gluten, however. Even though I didn’t add any oyster sauce to this recipe, it is not lacking for flavor.

Once you taste this dish you might think it tastes better than any restaurant’s. Its also pretty quick and easy to make at home. If you have day-old leftover rice then it is super simple. Cooking fresh rice doesn’t take that long either. It will depend on if you are cooking brown rice or white rice. Brown rice usually takes longer to cook.

Leftover fried rice can be kept in the refrigerator for 3-4 days in an airtight container. You can even freeze fried rice up to 3 months in a freezer-friendly container.

Please try this recipe and let me know your thoughts.

Ingredients

Egg

• 2 tbsp. canola oil
• 4 eggs
• 1 tsp. sugar
• 1/4 tsp. white pepper powder
• 1 tsp. sesame oil
• 1/4 tsp. salt

Fried rice

• 2 tbsp. canola oil
• 1 tbsp. chopped garlic
• 1/4 cup small diced yellow onion
• 1 cup peas and carrots, from a frozen package, thawed
• 1/2 tsp. white pepper powder
• 2 tsp. sugar
• 2 tbsp. tamari (gluten free soy sauce)
• 1 tbsp. sesame oil
• 5 cups cooked rice
• 1/4 tsp. salt

Instructions

In a medium sized bowl add eggs, 1 tsp. sugar, 1/4 tsp. white pepper powder, 1 tbsp. sesame oil, and 1/4 tsp. salt. Whisk everything well.

Then heat a large, non-stick wok or pan over medium heat. Add 2 tbsp. of oil. Once the oil is hot add eggs and swirl the pan around to spread the eggs.

Set the eggs for 40-60 seconds, then stir the eggs and break into chunks as you stir. This could take 3-5 minutes. Once the eggs are cooked transfer to a small serving bowl, set it aside until needed. Turn the heat off.

Use a paper towel to wipe up the pan gently, be careful when wiping the pan as it might be very hot.

Turn the heat up to medium-high, then add another 2 tbsp. of oil. Then add 1 tbsp. of garlic, stir well.

Next add the 1/4 cup onion, stir well, and cook for 2 minutes or until onions are soft.

Add 1 cup peas and carrots, stir well, and cook for 2-3 minutes.

Add 5 cups of cooked rice, stir everything very well, cook for 1-2 minutes. Then add 1/2 tsp. white pepper powder, 2 tsp. sugar, 2 tbsp. tamari, 1 tbsp. sesame oil, and 1/4 tsp. salt.

Stir everything very well, then add the cooked eggs. Stir very well and cook for another 3-5 minutes or until everything is warmed through. Make sure to stir in between.

Taste for seasoning, then transfer it to a serving dish. Serve this wonderful dish stand alone or as a side to any Asian meal.

Serves 6-8

Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!