Think fried rice is gluten free? Not if you use soy sauce, which is made with wheat gluten. Check out this Gluten Free Fried Rice made without soy sauce.
I know what you’re thinking. Fried rice IS gluten free, right? Actually, no. The rice and vegetables certainly are gluten free – but meat and other toppings could have gluten. Make sure you check food labels thoroughly.
But the REAL culprit is soy sauce. Unless you buy gluten free tamari sauce or gluten free soy sauce, the regular soy sauce you buy at grocery stores contains wheat gluten – as well as sodium benzoate and other preservatives. I avoid soy altogether since most of the soy in the US contains GMOs. Read more about the dangers of soy.
Soy Free Sauce For Fried Rice – How To Make It Gluten Free
Instead I opt for a soy-free sauce derived from coconut aminos. And the good news is that the taste is the same as soy sauce – I promise you can’t tell the difference. I even use this sauce for sushi (I bring my own stash to sushi restaurants in a leak-proof travel container).
Now this recipe is really flexible. In fact, for Chinese people, fried rice is like a leftover casserole. Take whatever leftover meat or vegetables on hand and stir fry it with rice.
Combinations can include: shrimp with cabbage, strips of chicken with kale, strips of pork with bok choi or even a simple vegetarian with scrambled eggs and green onions.
Note: I prefer to mix long grain and short grain rice because I like the texture of long grain but the stickiness of short grain rice. It’s a trick I learned from my Chinese-born mom. I also soak my rice for 24 hours to get rid of all the toxins and to make the rice softer.
This gluten free fried rice is delicious with gluten free Chinese dumplings for an Asian-inspired meal or for Chinese New Year.
Where to Get Kitchen Pantry Essentials
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- 2 cups cold cooked rice half short grain, half long grain rice
- 3 eggs beaten
- Wild-caught shrimp cubed, deveined and peeled (or organic chicken, beef or pork cut into 2-inch strips about 1/2-inch thick)
- 2-3 large handfuls of uncooked vegetables such as kale, Napa cabbage, green cabbage, bok choy, green and red peppers, snow peas or Chinese broccoli, chopped
- 1/2 onion finely chopped
- 2 -3 cloves of garlic minced
- 2 green onion stalk chopped
- 2-3 tbsp Coconut Aminos
- 2-3 tbsp extra-virgin olive oil or lard
- 1-2 tsp organic sesame oil
NOTE: The ideal method to make fried rice is to cook each layer and then remove from the pan, then combine everything together for a final mix for the last minute. If you don’t do this, the vegetables will become too soggy.
- Add about 1/2 tablespoon of little or lard in a cast iron wok and heat to medium. Saute meat until cooked thoroughly. Add a little salt if desired. Set aside.
- Add about 1/2 tablespoon of little or lard again to the pan, add eggs, and scramble until done. Set aside.
- Again, add a little oil or lard and half the onion and garlic. Then, add vegetables. Cook until al dente. Don’t overcook or let it get too soft. Set aside.
- Add a little oil or lard, add the remaining garlic and onion and saute for a minute, then add the rice. Keep turning over the rice so the garlic and onion really gets in there. Let it cook for 1-2 minutes.
- Add the Coconut Aminos – sprinkling over all the rice to coat it evenly. Saute for another 4-5 minutes, keep turning the rice over to cook evenly. The goal is to have the sauce really get in and cook in the rice. The rice will become more glutinous and sticky. I like to cook it until the rice gets a little browned.
- Once the rice is complete, add the vegetables, meat, eggs, and sesame oil. Stir everything together to mix well for about 1-2 minutes.
- Remove from heat and garnish with green onions.
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