Since having to go gluten free, we seldom eat out. I’ve heard of a few places that now have safe gluten free Chinese food, but I haven’t tried any of them yet. Honestly, I’m not craving Chinese take-out, because we’ve been making it at home regularly over the years.
A few times a year we’ll make a feast that includes this Restaurant Style Fried Rice and gluten free Chicken Balls with Sweet and Sour Sauce. There are a few more dishes that I miss, like Sesame Chicken, which I haven’t been able to recreate like the take-out I remember, but at least it’s enough to fill the void.
Over the years, I’ve found easier ways to make this fried rice, so I’ll update the recipe with the changes that we often use. We simply things by using leftover rice, or making the rice ahead of time.
Another time saving tip is to use frozen mixed vegetables in place of the veggies. I put them in a colander and run hot water over them to defrost, or place them in a microwave safe bowl with a little bit of water and cook for a few minutes that way before draining them and adding them to the rice.
- 2 cups uncooked white rice, cooked according to package directions
- 2 tablespoons vegetable oil
- 1 small onion, diced
- 2 cups frozen mixed vegetables, cooked according to package directions
- 2 large eggs
- Gluten free soy sauce to taste (2-3 tablespoons)
- sesame oil, to taste (optional)
- onion greens (for garnish)
Heat wok or large frying pan over medium-high heat.
Pour in oil. Once the oil is hot, add the onion and cook until tender, about 2-3 minutes.
Add the cooked rice, stirring to heat throughout if you made it earlier. Cook for a few minutes before adding the vegetables.
Add the cooked vegetables. Stir for a few more minutes before adding the eggs.
Push the rice to the outside of the pan, and in the middle, crack the eggs, stirring quickly to scramble the eggs.
Stir to incorporate into the rice and vegetables.
Pour in the soy sauce and stir rice so that the soy sauce is evenly distributed.
Drizzle with sesame oil and toss again. Garnish with onion greens before serving.
Recipe and images updated February 2018.