This Easy Fried Rice recipe is simple to prepare and comes together quickly. It's made using Bachan's Japanese Barbecue Sauce, which comes in regular and gluten-free (the one I used). Because of this sauce, this is a gluten-free fried rice recipe.
I'm going to say it - this fried rice is better than takeout!
Made from pre-made sauce, fresh vegetables, and the protein of your choice, this easy fried rice not only tastes better than takeout, it is healthier too. While I used brown rice (for added nutrition), any short grain rice will do.
What is Fried Rice?
Fried rice is a classic dish made from rice that is fried and mixed with other ingredients most often including vegetables, eggs, and protein (seafood and meats). In most recipes, you will see soy sauce or tamari, ginger, garlic, and toasted sesame oil.
What Makes This Fried Rice Gluten-Free?
This recipe is made using Gluten-Free Bachan's Japanese Barbecue Sauce which is made from tamari instead of classic soy sauce (which has gluten). The use of this sauce provides this dish with a nice fusion of flavors. Not only does this add intense umami flavor, but everything you need is in one bottle. Naturally, it makes cooking this recipe easy and perfect for weeknight cooking.
- Cooked, Chilled Rice - I used brown rice for this recipe. Short-grain white rice is another option, as well.
- Avocado Oil - With the exception of olive oil, avocado oil is my favorite cooking oil. With a smoke point of 520 degrees F, it is a great option for high-heat cooking.
- Toasted Sesame Oil - Essential for its sesame flavor, toasted sesame oil also has a high smoke point of 410 degrees F.
- White Onion, diced small
- Green Onion, thinly sliced
- Garlic, minced
- Eggs whisked
- Vegetables - Two cups of vegetables are needed for this fried rice. I used broccoli slaw, carrots, and mushrooms. Other great options include cabbage, snow peas, and broccoli.
- Bachan's Japanese Barbecue Sauce - The sauce ingredients include: tamari, cane sugar, mirin, tomato paste, ginger, green onion, rice vinegar, garlic, sea salt, and toasted sesame oil. They have a gluten-free (the one I used) or regular sauce. If you do not have this sauce on hand, use the sauce ingredients in my Vegetable Fried Rice as a substitute.
- Cooked Protein (optional) - Protein options that would be great here include: shrimp, chicken, pork, crab, tofu, or beef.
- Cook the eggs in avocado oil. Transfer the cooked, scrambled eggs onto a plate.
- Sauté the vegetables in the same pan with avocado oil. Sauté until soft, about 5 -7 minutes.
- Saute the rice and sauce with a tablespoon of toasted sesame oil. Cook for an additional 3-5 minutes to fry the rice, stirring occasionally.
- Stir the eggs and protein (if using).
- Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
- Use cold rice - The rice needs to be completely cooled. The best method is to make the rice the night before and refrigerate it overnight. Or, if you have leftover rice, even better. When cold rice hits the hot pan it fries, versus warm rice which will clump up and become slightly soggy.
- Use a variety of vegetables - The vegetables add a nice texture and flavor to every bite, not to mention their nutritional value and color. As specified above, a wide variety of vegetables work well in fried rice. Some of my favorites include carrots, peas, broccoli, cabbage, and mushrooms.
- Use a large pan - You want to give everything in the pan equal access to the heat for the best frying. This means you want to use a large pan or cast-iron skillet with wide surface space.
- Serve it with additional toppings - While this fried rice is certainly great as is, there are some items that make great toppings. A drizzle of Sriracha hot sauce or chili-garlic sauce on top is fantastic. A sprinkle of sesame seeds or a squeeze of fresh lime juice brings this dish to another level. And, don't be afraid to drizzle extra Bachan's Japanese Barbecue Sauce on top either!
Frequently Asked Questions
Store fried rice in an airtight container in the refrigerator for up to 3 days.
Yes, this recipe can be made in advance. Simply reheat in the microwave or in a nonstick skillet with a small amount of oil.
The rice needs to be cold for fried rice. For best results, make the rice the night before and refrigerate overnight. If needed, make the rice in the morning and chill it in the refrigerator until dinnertime.
Other Recipes You'll Love
This easy fried rice is the best I've ever made or had. It's packed with vegetables and umami flavor. The next time you're craving takeout, make this fried rice recipe. You will not be disappointed!
Easy Fried Rice
- 1 tbsp + 1 tsp avocado oil
- 2 large eggs whisked
- 1 small white onion diced small
- 2 cups vegetables chopped or sliced thin, *see notes
- 2 cloves garlic minced
- 1 tablespoon toasted sesame oil
- 2 cups cooked, chilled brown rice or short-grain white rice
- 3 green onions thinnly sliced
- ¼ cup Bachan's Gluten-Free Barbecue Sauce *see notes
- 1 cup cooked protein (shrimp, chicken, crab, beef, tofu, or pork) optional
- In a large skillet or cast iron pan, heat 1 teaspoon of avocado oil over medium-high heat. Add the eggs and cook until scrambled, stirring occasionally. Remove from the pan and transfer to a separate plate.
- With the same pan, heat 1 tablespoon of avocado oil over medium-high heat. Add the vegetables (as pictured: white onion, carrots, mushrooms, broccoli slaw, and garlic). Sauté until soft, about 5 -7 minutes.
- Stir in the eggs and protein of choice (optional). Remove the pan from the heat. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
- Two cups of vegetables are needed for this fried rice. I used broccoli slaw, carrots, and mushrooms. Other great options include cabbage, snow peas, and broccoli.
- If you do not have this sauce on hand, use the sauce ingredients in my Vegetable Fried Rice as a substitute. It uses pantry staples.
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