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Fried Rice From Leftovers

 Gluten Free Fried Rice with Leftovrs

Making gluten free fried rice from leftovers offers several benefits

  • Reduces food waste: Utilizing leftover proteins and vegetables in fried rice helps reduce food waste. Instead of throwing away those leftovers, you can transform them into a delicious and satisfying meal. The best part (besides being delicious) is that no one will know it’s leftovers.
  • Time-saving: Using leftovers means that a significant portion of the cooking is already done. This saves time in preparing a meal from scratch, making it a convenient option for busy individuals or families.
  • Cost-effective: By using leftovers, you can stretch your food budget further. Instead of buying new ingredients, you can repurpose what you already have, resulting in cost savings.
  • Versatility: Fried rice is highly versatile, allowing you to use a variety of leftover proteins and vegetables. Whether it’s cooked chicken, beef, pork, shrimp, or tofu, along with assorted vegetables, you can create endless flavor combinations to suit your taste. This dish can easily be adapted to fit any dietary needs. I often make it with cauliflower rice instead of rice or in place of half of the rice.
  • Customizable: Making fried rice with leftovers gives you the freedom to customize the flavors and ingredients according to your preferences. You can adjust the seasonings, add extra spices or sauces, and incorporate different vegetables or proteins to create a unique dish every time.
  • Quick and easy: Fried rice is a relatively simple and quick dish to prepare, especially when using leftovers. With a few basic cooking techniques and minimal ingredients, you can have a satisfying meal on the table in no time.
  • Balanced and nutritious: By incorporating leftover proteins and vegetables, you can create a balanced and nutritious meal. Fried rice typically includes a combination of carbohydrates, proteins, and vegetables, providing a good mix of nutrients.


Overall, making fried rice with leftovers is a practical and resourceful way to minimize waste, save time and money, while still enjoying a flavorful and wholesome meal.

Gluten Free Fried Rice from Leftovers

Gluten Free Fried Rice From Leftovers

Course: Breakfast, dinnr, lunch
Cuisine: Asian Fusion
Keyword: Gluten Free
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories: 331 kcal
Author: Alina Eisenhauer

Customize this recipe however you like, Use cauliflower rice in place of some or all of the rice (paleo/grain free), adjust the seasonings to your liking, make it vegetarian, make it Mediterranean flavored instead of Asian...the possibilities are endless.

The quantities of ingredients are just a guideline, use however much (or little) of each ingredient you like or have on hand.



  • 3 cups cooked rice or cauliflower rice preferably leftover and cooled
  • 1 cup leftover proteins e.g., cooked chicken, beef, pork, shrimp, or tofu, diced or shredded
  • 2 cup mixed vegetables e.g., carrots, peas, bell peppers, corn, broccoli, chopped
  • 2 tablespoons oil can use butter or ghee
  • 3 cloves garlic minced
  • 2-4 eggs beaten (optional)
  • 2 tablespoons gluten free soy sauce can sub tamari or coconut aminos
  • 1 tablespoon honey optional
  • 1 tablespoon gluten free oyster sauce optional
  • 1 teaspoon toasted sesame oil
  • Salt and pepper to taste
  • Green onions chopped (for garnish)
  • Toasted sesame seeds for garnish


  1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble them until they are fully cooked. Remove the scrambled eggs from the skillet and set aside. Alternately, you can save the eggs and fry them separately to give each person an egg on top of their rice.

  2. In the same skillet, heat another tablespoon of oil. Add the minced garlic and sauté for about 30 seconds until fragrant.
  3. Add the vegetables and protein to the skillet and stir-fry for 2-3 minutes until they are warmed through.
  4. In a small bowl, mix together the soy sauce, honey, oyster sauce (if using), and sesame oil. Pour the sauce mixture over the veggies and proteins and toss to coat.

  5. Add the cooked rice to the skillet and break up any clumps with a spatula. Stir-fry the rice with the proteins for about 2-3 minutes.
  6. Taste the fried rice and season with salt and pepper as needed. Adjust the seasonings or add more soy sauce if desired.
  7. Finally, add the scrambled eggs back into the skillet and give everything a final toss to combine.
  8. Remove the skillet from the heat and garnish the fried rice with chopped green onions.
  9. Serve the delicious leftover fried rice hot and enjoy!

Recipe Notes

Feel free to customize the recipe by adding additional seasonings or ingredients based on your preferences.

Use gluten free teriyaki sauce instead of soy & oyster sauce, add siracha if you like it spicy...the possibilities are endless.

You can also add other aromatics like ginger or chili peppers for extra flavor.


  • nutrition calculation is based on using half rice and half cauliflower rice
Nutrition Facts
Gluten Free Fried Rice From Leftovers
Amount Per Serving
Calories 331 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Trans Fat 0.04g
Polyunsaturated Fat 4g
Monounsaturated Fat 7g
Cholesterol 108mg36%
Sodium 624mg27%
Potassium 519mg15%
Carbohydrates 36g12%
Fiber 5g21%
Sugar 6g7%
Protein 18g36%
Vitamin A 4754IU95%
Vitamin C 39mg47%
Calcium 64mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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