Gluten-Free Fried Rice

This gluten-free fried rice is the dinner I make when I don’t have a plan but still want something good. Cold rice from the fridge, whatever veggies I have on hand, scrambled eggs, and a few splashes of tamari and sesame oil.

It takes about 30 minutes from start to finish, and almost all of that is active cooking, so it feels fast. I make it plain with just eggs most of the time, but it’s also great with leftover chicken or shrimp if I have some to use up.

Why You’ll Love this Recipe

• One pan, 30 minutes . Everything cooks in a single wok or skillet, so dinner and cleanup are both done before you know it. One pan to wash is hard to beat on a weeknight.
• Better with day-old rice . That container of leftover rice in your fridge is actually the ideal starting point here. Cold rice fries up crispier and doesn’t clump the way freshly cooked rice does.
• Easy to bulk up . This works great as a simple egg fried rice on its own, but you can also toss in leftover chicken, shrimp, pork, or tofu at the end to make it a bigger meal. No extra steps needed.

Ingredients

Mise en Place Makes All the Difference

Prep everything before cooking! Fried rice cooks fast, so have all your ingredients chopped, measured, and ready to go before you turn on the heat. This keeps the process smooth and prevents overcooking any ingredients.

Ingredient Notes

• Jasmine Rice – Day-old, cold rice works best. It fries up crispier and doesn’t clump. If you don’t have leftovers, spread freshly cooked rice on a baking sheet and chill it for at least 30 minutes.
• Tamari – Regular soy sauce contains wheat, so it’s not safe for celiac. Tamari is the gluten-free swap, tastes just as good, and gives a deep umami flavor to the fried rice.
• Sesame Oil – Use toasted sesame oil for the best nutty aroma and flavor.
• Green Onions – I only use the green tops here for a fresh, mild bite. If you like more onion flavor, chop up some of the white parts and add them in with the carrots.
• Protein Add-ins – Shrimp, chicken, pork, or tofu all work. If using raw protein, cook it in the pan first before the eggs, set it aside, and add it back at the end so it doesn’t overcook.

Recipe FAQs

Most tamari is naturally gluten-free, but always check the label to be sure.

Absolutely! You can skip the eggs entirely or replace them with scrambled tofu for a plant-based alternative.

Expert Tips

• Use a wok if you have one. A carbon steel wok distributes heat evenly and gives you that slightly smoky, crispy texture. A wide skillet works too, just make sure it’s big enough that the rice isn’t piled up.
• Don’t crowd the pan. Too much rice at once steams instead of fries. If you’re doubling the recipe, cook in batches.
• Let the rice sit before you stir. After adding the rice to the pan, leave it alone for 30 seconds to a minute. That’s how you get the crispy bits.

Storage Instructions & Make-Ahead Tips

Refrigerator: Store leftover fried rice in an airtight container in the fridge for up to 4 days. Reheat in a hot skillet with a splash of water or oil to bring back moisture and freshness. Avoid microwaving, as it can make the rice mushy.

Freezer: Fried rice freezes well! Let it cool completely, then store in a freezer-safe bag or container for up to 3 months. To reheat, thaw in the fridge overnight and stir-fry in a hot pan.

Make Ahead Tips: If you’re meal prepping, cook and cool the rice a day in advance to ensure the best texture.

Serving Suggestions

When I make this as a side instead of a full dinner, I usually pair it with my gluten-free chicken teriyaki stir fry . They use a lot of the same pantry ingredients (tamari, sesame oil, garlic), so it doesn’t feel like I’m cooking two completely different meals. If I’m doing more of an appetizer spread, my gluten-free crab rangoons are great alongside a big bowl of fried rice. They take a little more effort, but everyone loves them.