Gluten Free Fried Brown Rice Recipe

Gluten Free Fried Brown Rice

Fried Brown Rice is one of our favorite meals right now, and luckily for me it’s super easy and fast. “How,” you ask, “is any recipe with brown rice quick?” Well, if you want your fried rice to turn out as something other than a gluey mess, you’ll use chilled rice. Since it only takes about ten seconds to locate leftover brown rice in our refrigerator, I can have this meal on the table in well under thirty minutes.

“Why,” you ask, “would I have leftover brown rice in my refrigerator?” This is a very sensible question, and I’m glad you asked. We have leftover brown rice in our refrigerator because it is a great staple carb if you’re on a gluten free diet. First, brown rice is inexpensive, which is a plus now that you’re spending more on other gluten free foods. Second, brown rice has dietary fiber which may be sorely lacking in your diet now that most whole grain cereals and bread are out.

We usually make one big pot of brown rice each week (nine to ten cups in our rice cooker) and then use it in several recipes during the week. For example, the first night we might use five cups in the "Eggplant Florentine Casserole", and then use the rest later in the week for Fried Brown Rice or Roasted Veggies over Brown Rice.

Gluten Free Fried Rice Recipe

(Yield: I wouldn’t count on more than two adult servings, unless you’re really good at not eating a lot!)

3 Tbsp. canola oil, divided use
6 oz. chicken or tofu, diced (optional)
1/4 medium onion, sliced
1 small summer squash, diced
1 c. peas and carrots, frozen
1/2 c. corn, frozen
1 handful cilantro, minced
1/2 tsp. garlic powder
1/2 tsp. ginger
3 c. brown rice, cooked and cooled
3 Tbsp. tamari

1. Heat 1 1/2 Tbsp. oil in a large skillet over medium heat. [Skip to Step 2 if you're leaving the meat/tofu out]. Add the diced chicken or tofu and cook until it is browned on all sides. Remove meat/tofu to a large serving bowl and set aside.

2. Add the onion and summer squash to the skillet. Saute until the onions have started to brown. Then add the frozen peas and carrots and corn. Continue sauteing until the frozen veggies are completely thawed and hot.

3. Add the cilantro, garlic powder, and ground ginger to the veggies and cook for one additional minute. Remove the veggies to the large serving bowl.

4. Add the remaining 1 1/2 Tbsp. oil to the skillet and turn the heat up to high. Add the brown rice to the skillet and stir frequently until all of the rice is hot.

5. Add the meat/tofu and veggies back to the skillet as well as the 3 Tbsp. of tamari. Stir until everything is well combined, and then serve.

Enjoy!

Comments

  1. Fried Brown Rice is a staple at my house! It is so easy to prepare at the last minute for a family. I am going to try your version soon.

  2. I don’t have anyone with egg issues in my house so I am able to scramble a few and add them to my fried rice. I also use snowpeas, broccoli, and water chestnuts if I have them. This is one of our favorites but I will try your recipe and see if we like it better than the recipe we are currently using, which is a little complicated.
    Your website is one I frequent often even though I usually don’t post a comment. I thoroughly enjoy your budget and how you are managing the grocery money and I love your sense of humor!

  3. Hi Debra, I’m so glad you left a comment. The mix of veggies in your fried rice sounds great. I LOVE snowpeas. And the fact that you like my humor was very encouraging on a day that I needed it. Thanks!

  4. Hi,
    I agree! We ALWAYS have leftover brown rice in the fridge. I often take it to work (to heat in the microwave), with a few additions it becomes what I like to call my Easy Microwave Risotto!

    I put in about a cup and a half of rice, some frozen peas or other veggies, a good sprinkling of olive oil, and a generous amount of grated parmesan cheese. I heat this for about two minutes or so, stirring after about one minute.

    Obviously – it’s not like REAL risotto! But, the creaminess that comes out because of the natural starch in the rice, the olive oil and the cheese is just delicious. This is a filling, cheap and yummy lunch. I love it!

  5. I was wondering why a person should follow a gluten free diet or how to know if a person should. I’ve had many GI issues and have tried a ton of things including being tested for celiac but they still don’t know. Can anyone give me some advice besides just to try it?

    Thanks.

  6. This recipe was excellent. I’m not a fan of Cilantro so I left it out, and the rice was still delicious. I highly recommend this recipe. Even the leftovers were great!

Trackbacks

  1. [...] Gluten Free Mommy Day Two: Vegetable Chicken Peanut Soup (Chickpeas)  from World Soups Day Three: Veggie Fried Rice by Me Day Four: Sweet and Sour Chicken (Eggplant) by Mrs. G.F. Day Five: Veggie Sushi by Me Day [...]