Make this bright and zesty lemon pepper fried rice using gluten-free ingredients. This recipe uses day-old rice for the best texture.
Author:Ahazzam
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:3 servings
Category:Main Dish
Method:Stir-Frying
Cuisine:Asian Inspired
Diet:Gluten Free
Ingredients
Scale
3 cups cooked, cold day-old white rice
2 tablespoons neutral oil (like canola or avocado)
1 cup mixed vegetables (peas, carrots, diced)
2 cloves garlic, minced
1 small onion, diced
2 large eggs, lightly beaten
3 tablespoons gluten-free tamari or coconut aminos
2 teaspoons lemon pepper seasoning
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 green onion, sliced, for garnish
Instructions
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until just set. Remove the eggs and set them aside.
Add the remaining 1 tablespoon of oil to the skillet. Add the diced onion and cook for 2 minutes until softened.
Add the mixed vegetables and minced garlic. Cook for 3 to 4 minutes until the vegetables are tender-crisp.
Add the cold, cooked rice to the skillet. Break up any clumps with your spatula. Stir-fry for 3 minutes, allowing the rice to heat through and slightly crisp.
Pour the tamari (or coconut aminos) over the rice. Sprinkle with lemon pepper seasoning. Stir quickly to coat everything evenly.
Return the scrambled eggs to the skillet. Add the lemon zest and lemon juice. Toss everything together for 1 minute.
Taste and adjust seasoning if needed. Serve immediately, garnished with sliced green onion.
Notes
Use rice that has been cooked and refrigerated for at least one day; this prevents the rice from becoming mushy when fried.
If you prefer a protein boost, add 1 cup of cooked, diced chicken or shrimp during step 3.
Ensure your lemon pepper seasoning blend is certified gluten-free if you have severe sensitivity.