Basic Fried Rice, Gluten Free and Lower Sodium

I have shared so many of my Asian inspired meals here on the blog and I know you love them as much as I do! Today though, I thought I would focus on a basic recipe for fried rice that you can make at home with common pantry staples. This is an easy preparation that is both gluten free and lower in sodium. I did not add meat, but you can choose (just like in your takeout menu), to add chicken, shrimp, pork, beef, etc… whatever you like to make it a complete meal.

Why make it at home? You control the salt, you control the fat, and you will be absolutely sure that it’s gluten free!

Cheat some of the prep work by using frozen veggies, like mixed peas and carrots. Or, use up bits of leftover veggies from other meals, just chop them into small pieces and throw them in. Get fancy and add canned water chestnuts or bean sprouts!

If you’re making this after a long day at work, it’s nice to be a step ahead in your prep, so cook your rice the day before! In fact, this recipe works best when the rice is cooked ahead of time and refrigerated.

Ingredients:

1-1/2 cups cooked rice, chilled (I used long grain brown rice)
1-1/2 cups diced veggies (I used peas, carrots, onion and celery)
1/4 tsp. garlic granules
1/4 tsp. powdered ginger
1 egg, scrambled
cooking spray
olive oil
toasted sesame oil
coconut aminos
1 tsp. toasted sesame seeds, for garnish

Preparation:

A large, nonstick skillet is my first choice for stir fry dishes. You may think a 14″ skillet is too large for your needs, but having that extra surface area is great when you want to spread out your ingredients in the pan.

Make ahead steps: Cook the rice ahead of time, cool and refrigerate. If using frozen vegetables, take them out to defrost. Toast the sesame seeds in a small, nonstick sauce pan and set them aside for garnish.

Heat a large, nonstick skillet with cooking spray. Scramble the egg and break it up with a spatula.

Set the egg aside and wipe the pan clean.

Mist the skillet with cooking spray and add 1 tbsp. olive oil, 1 tsp. sesame oil and 1 tbsp. coconut aminos. Add the veggies, and sprinkle with the garlic and ginger. Cook for 5 minutes over medium low heat, stirring frequently.

Add a little more sesame oil and coconut aminos, then stir in the cooked rice. Cook 1 minute to heat through, then add back the scrambled egg. Add a little more oil and coconut aminos.

Toss well to incorporate, and transfer to a serving bowl. Garnish with toasted sesame seeds.

Notes ♪♫ I used coconut aminos in this recipe instead of soy sauce. It is gluten free and much lower in sodium than tamari or gluten free soy sauce. You can use any of these, or a combination to suit your taste and dietary needs.