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Fried Rice

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Homemade Fried Rice is heated over high heat with delicious seasoned sauces, hearty scrambled eggs, tender rice, and loads of veggies for an even better than take-out dinner.

Once you’ve tried this homemade Fried Rice version you will never want takeout again. We share our favorite tips and ingredients in this guide.

Plus you can change up this recipe with so many different ingredient variations you will want to make it over and over again.

Treat yourself to a generous bowl of this effortless, delicious and flavorful meal.

A large white plate piled with golden brown rice with small cubed carrots, peas, corn, and green beans.

This rice has a ton of wonderful flavor, and the little veggie bites throughout are amazing.

You won’t regret this meal that has become our absolute favorite.

And by using day-old cold rice, you’ll have this meal on the table in under 20 minutes.

fried rice ingredients

  • cold cooked rice— we recommend long grain rice like Basmati, a medium grain like Jasmine or, our favorite, is Calrose rice, another medium grain rice. And using cold cooked rice in any fried rice recipe is the key ingredient to the dish. Scroll below to learn more.
  • grapeseed oil— or another high heat cooking oil such as avocado oil
  • toasted sesame oil— this ingredient adds so much restaurant-style flavor to this dish. We recommend the Eden Foods brand. Here is their manufacturing statement.
  • dairy free butterEarth Balance Buttery Sticks are our go-to
  • eggs–scrambled; optional
  • diced sweet onion
  • frozen vegetable blend— we like the blend with diced carrots, green beans, corn, and peas
  • gluten free soy sauce— we use this brand for our meat marinades, shish kabobs recipe, and for many other recipes in our home. San-J Tamari is brewed with 100% soybeans and no wheat. You can also substitute the soy sauce with Coconut Aminos for a gluten, dairy, and soy free meal option.
  • Worcestershire sauce— the Lea & Perrins brand in the United States is wonderful in sauces for fried rice and meat marinades. Here is their website.
  • salt
  • minced garlic
  • ground ginger— we use the McCormick brand
  • optional– sautéed diced chicken, sautéed shrimp, crab, cubed pork, gluten and dairy free deli sliced black forest ham
  • garnishes— fresh green onions
A large white plate piled with golden brown rice with small cubed carrots, peas, corn, and green beans next to chopsticks and a bowl of broccoli

kitchen essentials for this recipe

  • rice cooker— we use one similar to this; for a stove top recipe using a saucepan tap here
  • large wok or large skillet— we’ve used this flat bottom 14-inch wok for years.

frequently asked questions

what rice is best to use

Everyone has their preferred favorite rice for Fried Rice. Some like the long grain, Basmati rice. Others favor the medium grain like Jasmine rice, while our family favorite is Niko Niko Calrose medium grain rice.

Most importantly the best rice to use is any rice that is at least a day old. This may sound like a silly rice tip, but trust us! It is the key to a successful Fried Rice dinner.

Allow fully cooked rice to cool completely, then cover and refrigerate at least overnight or a few days.

If you use warm rice, it will be ultra-clumpy and becomes mushy in the wok or skillet.

Before steaming always rinse your rice in a colander with small-size holes under cold water until the water comes out clean. This tip will remove excess starch.

can we use other veggies

Use your favorite veggies in this recipe. We recommend vegetables similar in size so they take the same amount of time to cook.

We use this frozen vegetable blend with peas, cubed carrots, sweet corn, and green beans.

how can we add in more protein

Add in all the scrambled eggs, sautéed diced chicken, sautéed shrimp, crab, cubed pork, deli sliced black forest ham (gluten and dairy free) you want.

how do I use my wok

The key to using your wok includes high heat; always use high heat with your seasoned wok. Have the wok heated before adding in oil.

And have all your ingredients close by because this recipe comes together quickly. Therefore you won’t want to leave this dish on the wok without stirring every few seconds; otherwise the bottom can burn quickly.

Here is a guide to seasoning a new wok.

how long does Fried Rice last

Refrigerate leftovers in an airtight container up to 5 days.

more must-have dinner recipes everyone loves

  • taco bake— layers of refried beans, seasoned ground beef, salsa, corn, crunchy tortillas chips, romaine lettuce, and all your favorite taco toppings. Serve with a dollop of dairy free sour cream for the ultimate dinner meal
  • pasta e fagioli soup— copycat Olive Garden soup recipe loaded with hearty ground sausage, fresh diced vegetables, beans, tender ditalini pasta noodles, and delicious herbs in a savory broth
  • chicken pot pie— here’s a favorite year-round dish with a bubbly, thick filling and a buttery, flakey crust
  • sun-dried tomato alfredo sauce— creamy, alfredo sauce loaded with chopped sun-dried tomatoes, Italian herbs, garlic, and fresh spinach coated over tender pasta noodles, and then topped with chopped basil
  • wedge salad— what can be better than a salad loaded with cherry tomatoes sautéed in bacon drippings, red onion slices, homemade buttery croutons, crumbled bacon, and drizzled with delicious ranch dressing
  • oriental chicken salad— this Applebee’s copycat “main dish” kind of salad has juicy grilled chicken on a bed of fresh, crunchy salad greens with sliced almonds, shredded carrots, and topped with a mouthwatering oriental dressing

mouthwatering desserts to share with loved ones

  • fudgy brownies— thick brownies with crispy edges, fudgy middles, and a deep rich chocolate flavor
  • fruit pizza a soft, sugar cookie crust, delicious cream cheese spread, and all your favorite fresh fruits
  • no bake cookies— bits of chocolate peanut butter covered oats formed into round-shaped cookies everyone loves. They taste rich, wonderful, and they melt-in-your-mouth.
A large white plate piled with golden brown rice with small cubed carrots, peas, corn, and green beans next to chopsticks and a bowl of broccoli

lastly

This restaurant-style Fried Rice recipe makes for an easy at-home meal. Plan on fixing this for your family and friends.

You definitely want to keep it in your monthly dinner rotation. Leftovers are delicious so always consider making a double batch.

Make sure you snoop around our website, Eating Gluten and Dairy Free, for more delicious gluten and dairy free recipes.

We’ve got everything you need for a wonderful Thanksgiving, Christmas, Super Bowl, Valentines or Fourth of July celebration.

Be sure to follow along on Facebook, Pinterest, and Instagram. Like and comment often to keep us in your feed.

We don’t want you to miss the very best of eating gluten and dairy free.

Eat well and feel well,

Jill

Fried Rice

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Keyword: Dairy Free, Gluten Free
Servings: 8 servings
Author: Eating Gluten and Dairy Free

Ingredients

  • 3 c cold cooked rice rinsed
  • 2 tbsp grapeseed oil
  • 1 tsp toasted sesame oil
  • 2 tbsp dairy free butter
  • 3 eggs, scrambled
  • ½ diced sweet onion
  • 2 c frozen vegetable blend
  • 2 tbsp gluten free soy sauce
  • 1 tbsp Worcestershire sauce
  • salt to taste
  • 1 minced garlic clove
  • ¼ tsp ground ginger
  • optional–sautéed diced chicken, shrimp, crab, cubed pork, deli sliced black forest ham
  • garnish–chopped green onions

Instructions

  • Cook rice, allow to cool completely, then cover and refrigerate overnight or up to 3 days.
  • Heat the wok over high heat. Then add in the grapeseed oil, sesame oil, butter.
  • Add in the diced onion and frozen vegetables. Fry until tender, stirring often with a large, wooden spoon.
  • Add the cold rice back to the wok and break up into small rice pieces.
  • Stir in the scrambled eggs.
  • Pour the soy sauce, Worcestershire sauce, salt, minced garlic, ground ginger, and any other cooked meat options. Stir until well-combined.
  • Serve immediately topped with fresh chopped green onions.
  • Store leftovers covered in an airtight container up to 5 days.

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