This simple, one pan dish is a fan favorite here! Gluten-Free, Vegetarian and way better than take-out, it is quick and easy, adaptable to whatever vegetables you have on hand or love, and always delicious!
Vegetable Fried Rice
Savory, Satisfying, Versatile and Delicious!
Update 2020: This dish is a long time favorite and go-to in our house. It is perfect now, more than ever!
Whenever we make rice for dinner, we always make extra just so that we know we can whip up this dish later in the week. It uses up extra rice and any extra veggies you have.
Plus, it is quick, easy, delicious and satisfying!
Hope you love it too!
When we need a quick, easy, and crowd pleasing weekday dinner, savory Veggie-packed Fried Rice is always a win.
Perfect by itself or along side other veggies or proteins, one of the reasons we love fried rice (besides the fact that it’s delicious!) is that it’s so versatile.
It uses up any vegetables and rice, and can be adapted to tastes, adding in favorite vegetables and any additional protein desired (tofu, chicken, egg).
Here’s the basics of what you’ll need:
some rice and/or cauliflower rice
gluten-free tamari or gluten-free soy sauce
and a touch of rice wine vinegar.
After that, you’ll need:
2-3 cups of chopped veggies such as carrots, broccoli, snow peas, spinach or other greens, mushrooms, or even mung bean sprouts.
My son loves his with egg, broccoli, snow peas and carrots. In this one, I also threw in some mushrooms and mung bean sprouts because I had some in the fridge.
A few bonus benefits… it only uses one pan!
And it heats up well the next day for lunch if you make a large enough quantity.
I’ve also added instructions below for adding in a cup of cauliflower rice if you’re looking for some additional nutrients.
You can add the cauliflower rice at any ratio you like — I know people who like a 50/50 split of rice: cauli-rice but my family prefers just 1 cup cauliflower rice to 2 cups rice.
If you want to try the cauliflower rice, you can purchase the cauliflower rice already made (many places like trader joes sell it in bags) or you can make your own.
I’ve provided directions below but it’s super easy… you essentially just run cauliflower florets through a food processor until it’s pulsed into “rice”.
And when you make it, it’s still one pan and tastes amazing!
In fact, no one seems to notice the addition of 1 cup cauliflower rice. And my kids and husband are not big cauliflower fans… but they love this rice!
And you can’t see a difference. Below is the rice made with 1 cup cauliflower rice and it looks like fried rice to me!
However you make it, hope you love it as much as we do!
An easy, crowd pleasing dish, I follow a basic recipe but really make it with whatever we have in the fridge... sometimes white rice, sometimes brown, sometimes egg, and always the favorite veggies of the person planning to eat it!
Author: Healthy Gluten-Free Family
Recipe type: Dinner, Veggies, Side Dish
Cuisine: Gluten-free, Vegetarian, Vegan Optional
Serves: approximately 4 servings
2 tablespoon Sesame oil, separated
1 small onion, chopped (approximately 1 cup)
1 bunch green onion, chopped, white part separated from greens
3 cloves garlic, minced
Approx 2 cups cooked & cooled brown or white rice (I usually use day old or left over rice)
1 cup finely chopped cauliflower rice, OPTIONAL (either purchase pre-packaged or make your own with a head of cauliflower, see below)
2-3 tablespoon gluten free tamari (when I use reduced sodium gluten-free tamari, I always use 3 tablespoon. I recommend starting with 2 and adding more after tasting)
½- 1 teaspoon rice wine vinegar (you could add up to 1 tsp but my son prefers less)
Optional add ins: cooked chicken, tofu, egg, nuts or seeds
Prepare cauliflower rice if using, Optional
If using a prepackaged cauliflower rice, you could use as is or I found that I preferred it chopped a little more finely so I pulsed it in a food processor 4-5 times.
If making from scratch, place cauliflower florets in a food processor and process until broken down to small pieces the size of rice. If making my own, I like to place the "rice" in a strainer covered in a few towels to help absorb out some of the moisture while I prep the rest of the dish.
In a large non-stick skillet, heat 1 tablespoon sesame oil.
Sauté onion & white part of green onion until soft & translucent, approximately 5 minutes.
Add in garlic. Sauté till fragrant about 30 seconds.
Add in rice (and cauliflower rice if using), 1 tablespoon sesame oil and stir well, breaking up any clumps and coating with the oil and onions as you stir, approximately 3-5 minutes until rice is heated and soft. Stir constantly or rice will stick to skillet.
If adding egg, make a well in the center, spray with a cooking oil and add lightly whisked eggs and scramble. (you can also make eggs separately & add in later if not everyone is eating the egg).
Add in vegetables, including greens of green onion, and mix well with rice for approximately a minute.
Add in tamari and vinegar. Mix well and sauté until vegetables are tender, about 5 minutes.
If rice seems too dry, you can add in 1-2 tablespoons water or vegetable broth and stir in.
Taste and add salt, pepper or any extra tamari or rice wine vinegar as needed.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...