Gluten-free spring fried rice

Name: Gluten-free spring fried rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 300 g long grain white rice; 300 g mixed green vegetables, cut into bitesize pieces (we used Tenderstem, peas and sugar snaps); 50 mL tamari soy sauce; 50 mL sweet chilli sauce, plus extra to drizzle; 4 large eggs; 4 tbsp. vegetable oil

To make this dish even easier, you can use microwave rice or leftover rice – just make sure it’s piping hot before adding the sauce to the pan.

By The Good Housekeeping Cookery TeamUpdated: 04 April 2023

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Rice is a great option if you're coeliac or following a gluten-free diet as it naturally contains no gluten. Our springtime fried rice is one of our absolute favourites and comes together in less than an hour.

Use pre-cooked rice for an even speedier take on this dish - just make sure it’s piping hot before adding the sauce to the pan and don't forget to check the label on your sweet chilli sauce to ensure it's also gluten-free.

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Yields:

4 serving(s)

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

Cal/Serv:

521

Ingredients

300 g
long grain white rice
300 g
mixed green vegetables, cut into bitesize pieces (we used Tenderstem, peas and sugar snaps)
50 ml
tamari soy sauce
50 ml
sweet chilli sauce, plus extra to drizzle
4
large eggs

You Will Also Need

4 Tbsp.
vegetable oil

Directions

1. Step 1Rinse the rice in a sieve under cold running water. Drain well. Bring a pan of water to the boil and cook the rice according to pack instructions. Drain and leave to steam dry for a few min.
2. Step 2Heat 2tbsp oil in a large, deep frying pan over a high heat, and stir-fry the vegetables for 5min, until just tender.
3. Step 3Add the cooked rice to the pan, and stir-fry together for a few min. In a small bowl, mix the tamari and sweet chilli sauce, and stir into the rice. Divide the rice mixture between four bowls.
4. Step 4Put the pan back over a medium high heat and add the remaining oil. Crack in the eggs and fry until the whites are cooked and crispy. Serve on top of the rice bowls, with an extra drizzle of sweet chilli sauce.