Fried Rice With Coconut Aminos

This Gluten-Free Veggie-Packed Fried Rice with Coconut Aminos is loaded with veggies, super simple to make, and will satisfy any craving for take out. Is fried rice gluten free? It definitely can be! And you will love it!

At the heart of this recipe lies a medley of vibrant vegetables – red bell peppers, carrots, broccoli, and onions – each contributing its nutritional prowess. I’ve carefully chosen ingredients to transform a classic comfort food into a wholesome delight, without compromising on taste. With gluten-free white rice and coconut aminos, this dish not only satisfies your taste buds but also aligns seamlessly with your health-conscious lifestyle.

The coconut aminos and a touch of sesame oil elevate the flavors, creating a delectable experience that proves healthy choices are not bland. Oil can be easily substituted for butter. However, I have found that the butter creates the perfect fried rice with a satisfying flavor that will remind you of take-out! Join me in embracing the philosophy that each healthy bite counts, and let this Gluten-Free Fried Rice with Coconut Aminos be your delicious step towards a healthier, gluten-free and veggie-loaded dinner.

• Cooked White Rice (2 cups):
  • Use leftover rice for an ideal texture, or cook it fresh for this gluten-free fried rice. Opt for a gluten-free rice variety if you have specific dietary preferences.

• Red Bell Peppers (1 cup, diced):
  • Rich in antioxidants like vitamin C, red bell peppers not only add a burst of color but also contribute to your immune health.
• Frozen Peas (1 cup):
  • Packed with plant-based protein and essential vitamins, frozen peas bring a delightful sweetness and vibrant green hue to the dish.
• Carrots (1 cup, diced):
  • Carrots not only add a pop of orange but also provide a dose of beta-carotene, promoting healthy vision and skin.
• Onions (1 cup, finely chopped):
  • Beyond their savory flavor, onions offer anti-inflammatory properties and are a good source of essential nutrients.
• Broccoli Florets (1 cup):
  • Broccoli introduces a cruciferous crunch, delivering fiber, vitamins, and minerals that support overall well-being.
• Garlic (2 cloves, minced):
  • Garlic not only infuses the dish with its robust taste but also offers potential health benefits, including immune system support.

• Butter (3 tablespoons):
  • Oil can be substituted (try coconut or avocado oil), but I have found that the butter makes a big difference in creating that authentic take-out flavor.
• Coconut Aminos (3 tablespoons):
  • A gluten-free and soy-free alternative to soy sauce, coconut aminos lend a rich, umami flavor without compromising dietary preferences. Gluten-free soy sauce can also be substituted.
• Sesame Oil (½ to 1 teaspoon):
  • Add a touch of nutty aroma with sesame oil, enhancing the overall depth of flavor in your gluten-free fried rice. Do not leave this out! It’s the key to an authentic and satisfying dish!
• Scallions (2 tablespoons, chopped for garnish):
  • Scallions provide a refreshing finish, enhancing the visual appeal and adding a subtle oniony note.

• Eggs contribute protein, adding a satisfying and wholesome element to the dish. You can absolutely omit the eggs and create a vegan meal.

• Rice: Substitute with cauliflower rice for a low-carb alternative.
• Coconut Aminos: If unavailable, gluten-free soy sauce can be used.
• Butter: Coconut oil, olive oil or avocado oil can be used as alternatives.
• Vegetables: Feel free to customize with your favorite veggies or use what's in season for a fresh twist. The more, the better! 
• For a vegan dish, eggs can easily be eliminated.

Step one: Let the chopping begin! Dice the red bell peppers, carrots, broccoli and finely chop the onions, creating a palette of colors that'll make your gluten-free fried rice a feast for the eyes. The best part about making your own fried rice is that you can load it up with veggies! Each veggie takes center stage, contributing to its unique flavor profile and health benefits.

Step 2: In a wok or skillet, cook the veggies in butter, or an oil of your choice. Achieve vegetable perfection by cooking them until they're tender yet still possess that delightful crunch. 

Step 3: Scramble! It's time to add the classic fried rice ingredient, egg. Push the veggies to one side and cook the eggs! The eggs can also be cooked in a separate pan and added later.

Step 4: Bring in the cooked white rice, letting it join the veggies and eggs. This is the moment when flavors meld and your rice gets a bit of color. 

Step 5: Pour in the coconut aminos and add a bit more butter – the dynamic duo that elevates your gluten-free fried rice to a new realm of deliciousness. Make sure everything is coated.

Step 6: Turn up the heat and allow the rice to cook in the pan for about three additional minutes. Finally, add the sesame oil to bring everything together. Do not skip this ingredient, it's the key to an authentic tasting dish. You will want to taste and adjust the seasoning as needed.

Fried Rice with Coconut Aminos

Indulge in a vibrant symphony of flavors with our Gluten-Free Vegetable Fried Rice! Packed with colorful veggies, coconut aminos magic, and a dash of sesame oil. Elevate your dining experience today!

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Main Course

Servings 4 people

Equipment

• 1 wok or skillet

Ingredients

  

• 3 cups cooked white rice preferably cooked and cooled the day before
• 1 red bell pepper diced
• 1 cup frozen peas
• 3 carrots diced
• 1 onion finely chopped
• 2 cups broccoli florets
• 3 tablespoons butter
• 3 tablespoons coconut aminos
• ½ to 1 teaspoon sesame oil
• 2 cloves garlic minced
• 2 eggs beaten
• Salt and pepper to taste
• 2 tablespoons scallions chopped (for garnish)

Instructions

 

• Make sure the white rice is cooked and cooled. You can use leftover rice or cook it specifically for this recipe.
• Dice the red bell peppers, carrots, broccoli and onions. Mince the garlic. Beat the eggs in a small bowl.
• Heat a large skillet or wok over medium-high heat. Add 2 tablespoons of butter to the hot pan. Add the vegetables except for the frozen peas and cook until tender. Add frozen peas and cook until they are warmed through.
• Push the cooked vegetables to one side of the pan. Pour the beaten eggs into the empty space and scramble them until fully cooked.
• Add the cooked and cooled white rice to the pan. Gently toss everything together.
• Pour coconut aminos over the rice and vegetables and add the last tablespoon of butter. Mix well to ensure even distribution.
• Turn up the heat and continue cooking for about 3 minutes.
• Turn off the heat and add the sesame oil. Stir to combine.
• Taste and adjust the seasoning by adding more coconut aminos, sesame oil, salt and pepper as needed. Sprinkle chopped scallions over the fried rice .

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