Gluten Free Fried Rice From Leftovers

5 from 7 votes

Gluten Free Fried Rice From Leftovers

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.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast, dinnr, lunch

Cuisine: Asian Fusion

Keyword: Gluten Free

Servings:

Calories: 331kcal

Author: Alina Eisenhauer

Ingredients

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

Instructions

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.
In the same skillet, heat another tablespoon of oil. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the vegetables and protein to the skillet and stir-fry for 2-3 minutes until they are warmed through.
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.
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.
Taste the fried rice and season with salt and pepper as needed. Adjust the seasonings or add more soy sauce if desired.
Finally, add the scrambled eggs back into the skillet and give everything a final toss to combine.
Remove the skillet from the heat and garnish the fried rice with chopped green onions.
Serve the delicious leftover fried rice hot and enjoy!

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