Description
Make a zesty, flavorful fried rice that is completely gluten-free by using tamari and fresh lemon. This recipe uses day-old rice for the best texture.
Ingredients
Scale
- 4 cups cooked, cold day-old white rice
- 2 tablespoons avocado oil or other high-heat oil
- 2 large eggs, lightly beaten
- 1 cup frozen peas and carrots mix
- 1/2 cup finely chopped yellow onion
- 2 cloves garlic, minced
- 1/4 cup gluten-free tamari or coconut aminos
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 1/2 teaspoons coarse ground black pepper (lemon pepper seasoning)
- 1/2 teaspoon salt, or to taste
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and quickly scramble until just set. Remove the eggs from the wok and set them aside.
- Add the remaining 1 tablespoon of oil to the wok. Add the chopped onion and cook for 2 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the frozen peas and carrots mix to the wok. Stir fry for 3 minutes until heated through.
- Push the vegetables to one side of the wok. Add the cold rice to the empty side. Spread the rice out and let it cook undisturbed for 2 minutes to crisp slightly.
- Break up the rice with your spatula and mix it with the vegetables. Continue to stir fry for 3 to 4 minutes, ensuring the rice heats evenly.
- In a small bowl, whisk together the gluten-free tamari, lemon juice, lemon zest, coarse black pepper, and salt.
- Pour the sauce mixture over the rice and vegetables. Stir constantly for 1 to 2 minutes until the liquid is absorbed and the rice is coated.
- Return the scrambled eggs to the wok. Toss everything together quickly.
- Remove from heat, stir in the fresh parsley, and serve immediately.
Notes
- Use rice that has been cooked and refrigerated for at least 12 hours; this prevents the rice from becoming mushy when frying.
- For a stronger lemon pepper flavor, increase the coarse black pepper to 2 teaspoons.
- If you prefer a protein, add 1 cup of cooked, diced chicken or shrimp during step 3.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Side Dish
- Method: Stir Fry
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 550
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 3
- Protein: 10
- Cholesterol: 110