Description
A fast, gluten-free fried rice recipe made with leftover fluffy rice, mixed vegetables, and your choice of protein, perfect for quick weeknight dinners.
Ingredients
- 2 cups cooked fluffy rice (preferably day-old, chilled)
- 2 eggs
- 3 tablespoons soy sauce or tamari
- 1 tablespoon sesame oil
- 1 cup mixed vegetables (peas, carrots, bell peppers; frozen works fine)
- 1 cup cooked chicken, shrimp, or tofu (diced)
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- Heat the sesame oil in a large skillet or wok over medium heat until shimmering.
- Add the mixed vegetables and stir-fry for 2–3 minutes until tender-crisp. If using frozen veg, cook a minute longer.
- Push the veggies to one side of the skillet and crack the eggs into the empty space. Scramble the eggs until fully cooked, then mix them with the vegetables.
- Add the cooked rice to the pan along with the soy sauce (or tamari) and your chosen protein. Break up any clumps of rice and stir to combine evenly.
- Stir-fry for an additional 3–5 minutes so the rice heats through, the soy sauce distributes, and a little toasting develops on the bottom for flavor.
- Taste and season with salt and pepper if needed. Sprinkle the chopped green onions on top just before serving.
Notes
Use day-old rice for best texture, and consider pre-cooking proteins to shorten hands-on time. Customize the recipe with different vegetables or proteins based on what you have.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian