Vegetable Fried Rice

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!

gluten free vegetable fried rice #glutenfree #glutenfreerecipes
Vegetable Fried Rice

Savory, Satisfying, Versatile and Delicious!

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New! I’ve added a cooking video to this page so you can see how quick and easy it is to make this gluten-free Veggie Fried Rice!

If you’re new to the website, I have a printable recipe on the bottom of every recipe page with exact measurements and directions.


gluten free vegetable fried rice #glutenfree #glutenfreerecipes

Update 2020: This dish is a long time favorite and go-to in our house. It is perfect now, more than ever! And we’ve been making it almost weekly!

Pro tip: 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!

Original post…

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


green onions

yellow onions

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.

gluten free vegetable fried rice #glutenfree #glutenfreerecipes

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!

So let’s make it!

All you do is saute some onion and garlic in a large saute pan, then add in your cauliflower rice if using and rice.  Break up any pieces and cook until warm.

Add in your veggies and saute. (Some days, I switch it up and saute the vegetables right after the onion and toss in the rice last… it’s a very forgiving recipe!)

Then add in gluten-free tamari and rice wine vinegar and cook until warm and veggies tender enough.

And it heats up well the next day for lunch if you make a large enough quantity.

gluten free vegetable fried rice #glutenfree #glutenfreerecipes

Super quick, easy and in time you have a warm, cozy meal or side dish!

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.

gluten free vegetable fried rice #glutenfree #glutenfreerecipes

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!

gluten free vegetable fried rice #glutenfree #glutenfreerecipes


However you make it, hope you love it as much as we do!

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PIN it!

gluten free vegetable fried rice #glutenfree #glutenfreerecipes


Scroll down to see the recipe and leave a comment if you try.



gluten free vegetable fried rice #glutenfree #glutenfreerecipes
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5 from 3 votes

Vegetable Fried Rice

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!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Side Dish, Dinner, Veggies
Cuisine: Gluten-Free, Vegetarian, Vegan optional
Keyword: gluten free, vegetarian, Easy Dinner, fried rice, easy side dish
Servings: 4 servings*
Author: Healthy Gluten-free Family


  • 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 cups chopped veggies ideas: broccoli, snow peas, carrots, greens. mushrooms, mung bean sprouts
  • 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
  • 1/2- 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.

Fried Rice

  • 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, longer for more tender vegetables.
  • 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.


*Serving size depends on whether you're serving it as a main dish or side dish. This quantity generally feeds 3 to 4 as a main dish (depending on who you're feeding!)
Note: this recipe is very flexible and forgiving. It always tastes great!
  • You can use rice or brown rice.
  • You can use any vegetables you love.
  • Egg or no egg.
  • You can add in extra rice or extra veggies to taste.
  • Sometimes we'll even saute the vegetables before adding in the rice so that they are extra tender.
Leftovers reheat well in saute pan.
Tried this recipe?Mention @healthyGFfamily or tag #healthyGFfamily!



14 thoughts on “Vegetable Fried Rice

  1. 5 stars
    Love this recipe!!! So delicious and easy. These recipes work so well for me and make enough for me to have extra for my lunches too!!

  2. This recipe was awesome, and came together really quickly! We used carrot, snow peas, broccoli, green onion, egg, tofu, and mushroom. Will definitely make this again the future.

  3. 5 stars
    This dish is sure to become a family favorite.I love how easy it was to make , and so delicious and hot right out of the pan!
    We enjoyed the leftovers for lunch. This will be my first post COVID meal I serve to my grandchildren.?

  4. Maybe this is a silly question, but is the 2 cup measurement for the rice before or after cooking? Thank you!

  5. Can’t wait to test this out in my meal prep rotation! One question – for the measurements you provided in your recipe, how many eggs would you use? Thank you!

5 from 3 votes

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