Chinese · Dinner
Egg Fried Rice (Gluten-Free)
Egg fried rice made gluten-free with day-old jasmine rice, scrambled egg, scallion, and tamari in place of regular soy sauce. Wok-tossed over high heat until grains separate and lightly crisp, finished with sesame oil and white pepper for savory umami depth.
$3
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
533Calories
19.5gProtein
26.3gFat
54.8gCarbs
3.9gSugar
3.8gFiber
812mgSodium
420mgChol
5.4gSat Fat
420mgPotassium
88mgCalcium
3.2mgIron
1.2mcgVitamin B12
8.5mgVitamin C
gluten-free
gluten-free
Instructions
1
Prep
Beat eggs in a small bowl. Gather cold rice, scallions, garlic, peas and carrots near the stove for quick access.
2
Heat half the vegetable oil in a wok over high heat until shimmering, add beaten eggs, and scramble for 30 seconds until just set but still soft.
3
Add remaining vegetable oil to the wok over high heat, add minced garlic and white scallion parts, and stir for 20 seconds until fragrant.
4
Add cold rice, breaking up clumps, and stir-fry over high heat for 3-4 minutes, pressing grains until hot and edges crisp.
5
Add peas and carrots, tamari, sesame oil, white pepper, and salt, then toss for 1 minute over high heat until evenly coated.
6
Fold in scrambled eggs and green scallion tops for 30 seconds until distributed and warmed through.
7
Plate
Tip fried rice onto a plate and serve immediately while grains are hot and separate.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (about 210g), beaten
- 2 cup370g cooked jasmine rice, cold and day-old
- 44 scallions
- 22 garlic clove
- 4 tsp4 tsp tamari (gluten-free soy sauce)
- 2 tsp2 tsp sesame oil
- 2 tbsp28g vegetable oil
- 1/2 cup70g frozen peas and carrots, thawed
- 1/4 tsp1/4 tsp white pepper
- 2 pinch2 pinch salt
