Gluten-Free Egg Fried Rice
  • 3 large Happy Egg Co. eggs, beaten
  • 3 Tbsp avocado oil (or cooking oil of choice), divided
  • 1 cup yellow onion, diced (about 1/2 onion)
  • 1 cup carrot, diced (about 2 large carrots)
  • 1/2 cup red bell pepper, diced
  • 2 cloves garlic, minced
  • 3/4 cup peas, frozen
  • 1/4 cup scallions or green onions(thinly sliced, about 3-4 stalks of scallions)
  • 3 cups cooked long grain white rice
  • 3 tablespoons tamari (or gluten-free soy sauce)
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon ground ginger (or 1 tbsp fresh ginger, minced)
  • 1/4 teaspoon red pepper flakes (optional)
  • ¼ teaspoon salt (or to taste)

Nutrition

Calories: 396kcal | Carbohydrates: 48g | Protein: 11g | Fat: 18g | Sa urated Fat: 2g | Cholesterol: 123mg | Sodium: 977mg | Potassium: 399mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6415IU | Vitamin C: 41mg | Calcium: 67mg | Iron: 2mg

 

Instructions

  • In a small bowl, combine tamari sauce, sesame oil, ground ginger and red pepper flakes. Whisk until spices are thoroughly combined into the sauce. Set aside.
  • In a wok, cast iron skillet or pan, heat one tablespoon of oil over medium-high heat.
  • Add beaten eggs to the skillet. Scramble the eggs and cook for 2-3 minutes, until set.
  • Remove the eggs from the skillet and set aside in a small bowl.
  • Add the remaining two tablespoons of oil to the pan.
  • Add the onions, carrots, and bell pepper to the pan. Cook for 5-7 minutes, until onions are translucent and vegetables are soft.
  • Add the minced garlic and cook an additional minute, stirring often so the garlic doesn’t burn.
  • Add the peas and stir to combine.
  • Add the cooked rice and scallions to the pan, stirring to combine. Cook for 2-3 minutes, until rice is heated through.
  • Pour the sauce over the rice mixture in the pan. Add the scrambled eggs and toss.
  • Cook for about 3-5 minutes, stirring often, until the rice is slightly crispy.
  • Season with salt to taste. Serve immediately.

Notes

Egg fried rice is a terrific way to use up leftover rice. In fact, it’s best to use rice that is a day or two old. Fresh cooked tends to be really moist and stick together a bit more. Day old rice is easy to break apart and isn’t as clumpy as freshly cooked rice.

Feel free to swap butter for oil at any point in this recipe.

This recipe is really versatile and you can use whatever vegetables you have on hand. Some other great options would be cabbage, spinach, kale, broccoli, corn or bok choy. Just make sure you cut them up small so that they cook in the same amount of time as the other vegetables.

I used frozen peas in this recipe. You don’t even have to defrost them before adding them into the pan. They’ll defrost quickly on their own from the heat.

If you don’t need this recipe to be vegetarian, you can add in cooked chicken, shrimp, or bacon.

This recipe uses long grain white rice, but you can also use brown rice in this recipe.

I find that this recipe only needs about ¼ teaspoon of salt and I like to season at the end. Taste before adding the salt as it may be salted enough from the tamari. Adjust the salt to your preferences.