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Fried Rice

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.

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

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

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

Why you need this fried rice recipe

  • By using day-old cold white rice, you’ll have this meal on the table in under 20 minutes
  • It's a family favorite- loved by the whole family- both kids and adults
  • Leftover fried rice tastes even better the next day
  • It's a star as a main dish but can also be served as a side dish

Ingredients Needed

Get more info on these basic ingredients in the recipe card below at the bottom of the post.

  • 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 butter— Earth 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. Or you can use a different gluten-free tamari sauce.
  • Worcestershire sauce— the Lea & Perrins brand in the United States is wonderful in sauces for fried rice and meat marinades. Here is their website for more information.
  • salt
  • minced garlic
  • ground ginger— we use the McCormick brand
  • optional– sauteed diced chicken, sauteed shrimp, crab, cubed pork, gluten and dairy-free deli sliced black forest ham
  • garnishes— fresh green onions
A BIG BOWL of Fried rice that is gluten  and dairy free.

kitchen essentials for this recipe

How to Make Fried Rice Recipe Gluten Free and Dairy Free too

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

Storage

Leftover rice should be stored in an airtight container and can be kept in the refrigerator for up to 5 days.

A white plat with homemade gluten free, dairy free fried rice.

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 up to a few days.

Other rice options that you may want to try (but we have not tested with this recipe) are cauliflower rice, brown rice, and other medium to long grain rice options.

Can I use fresh rice?

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, snow peas, cubed carrots, bell peppers, sweet corn, and green beans.

How can we add in more protein?

Add in all the scrambled eggs, sauteed diced chicken breast, sauteed shrimp, crab, cubed pork, deli sliced black forest ham (gluten and dairy free), whatever you have on hand and that 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 your chosen cooking oil.

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. However, due to the texture of the meal, we don't recommend freezing it.

Tips and Tricks

  • Make sure you rinse your rice in a colander before you cook it. Having quality made rice is one of the most key ingredients to your rice turning out properly.
  • If you need a stovetop recipe, try this recipe here
  • Be sure you're constantly stirring your rice for it may burn.
  • All veggies and optional protein needs to be cut into smaller pieces so it's easier to cook and will cook evenly.
  • For some heat, add in a dash of red pepper flakes.
  • Always check labels on your ingredients to ensure that they're gluten and dairy free.
  • Whatever cooking oil you use, you need to make sure it can withstand a high temperature without reaching its smoking point. Olive oil is not typically a good choice since it has a lower smoking point.
  • Leftovers are delicious so always consider making a double batch.

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 couple bowls of fried rice.

lastly

This restaurant-style Fried Rice recipe makes for an easy at-home meal that is a safe and delicious gluten-free version.

Plan on fixing this for your family and friends whenever you have a gathering as it's super simple to scale and add more bright, beautiful, colorful veggies.

You definitely want to keep the best fried rice recipe in your monthly dinner rotation of gluten-free recipes!

Need more easy dinner recipes? We have 5 easy dinner, 5 breakfast recipes and 10 fantastic gluten and dairy free desserts all packed in our physical cookbook! Click the shop page and you can see our physical and ebook cookbook (ebook has 16 recipes)

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.

Fried Rice

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Course: Main Course
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 servings

Ingredients

  • 3 c cold cooked rice rinsed
  • 2 tablespoon grapeseed oil
  • 1 teaspoon toasted sesame oil
  • 2 tablespoon dairy free butter
  • 3 eggs, scrambled
  • ½ diced sweet onion
  • 2 c frozen vegetable blend
  • 2 tablespoon gluten free soy sauce
  • 1 tablespoon Worcestershire sauce
  • salt to taste
  • 1 minced garlic clove
  • ¼ teaspoon 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.

Nutritional Disclaimer

These Nutritional Facts are ESTIMATED. Your actual nutritional info with this recipe may vary depending on the brands you choose. “Eating Gluten and Dairy Free” is not a registered dietician or nutritionist. The provided nutritional info above is based on a generic calculator, if you want more accurate info, use your nutritional calculator of choice where you can choose brands and get more info that way.

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