Coconut Aminos Fried Rice (Gluten-Free)

4.81 from 21 votes

Coconut Aminos Fried Rice (Gluten-Free)

A lightened up, soy-free, dairy-free, gluten-free, healthier version of fried rice, that is super easy to make and super tasty!

Prep Time20

Cook Time10

Total Time30

Course: Side Dish

Cuisine: American

Servings: servings

Author: Dominique

Ingredients

3 cups cooked rice
2 Tbs sesame oil
1/2 white onion diced
1 cup peas ( fresh or frozen )
1 cup carrots (thinly sliced and quartered) ( fresh or frozen) (this was 2 carrots for me)
4 eggs lightly beaten
5 Tbs coconut aminos
½ tsp ground ginger
½ tsp garlic powder

Instructions

Add sesame oil to a large frying pan or wok and heat over medium heat. Add the onion, peas, and carrots and sauté until tender. The cooking time will vary based on if you are using frozen or fresh veggies. I used fresh and it took me 8 minutes.
Push the sautéed onion, peas and carrots to one side of the pan. Then pour the beaten eggs into the other side. Mix the eggs around using a spatula, and keep mixing until the eggs are scrambled. This took 2 minutes for me. After the eggs are cooked, mix them into the sautéed veggies.
Next, add the cooked white rice to the pan. Mix into the sautéed veggies. Then add the garlic powder, ground ginger, and coconut aminos on top. Mix everything together until combined and the rice is heated through.

Video

Notes

*You can use leftover rice or make rice specifically for this recipe. Sticky white rice works best.

To make it sticky--- use 1 cup of uncooked rice and cook it in 2 cups water. Heat on high until the water is boiling and then reduce the heat to medium-low. Let it cook uncovered until the water has evaporated. Mix it every so often until you notice the rice has started sticking a little to the bottom. The rice should be sticky and cooked through. This takes me about 16 minutes but it depends on the size of your pan.

Nutrition