Gluten-Free Thai Fried Rice

Discover the ultimate comfort food with this Gluten-Free Thai Fried Rice—an irresistible twist on a classic takeout favorite! Perfectly fluffy jasmine rice forms the base of this vibrant dish, stir-fried with colorful carrots, green peas, and aromatic garlic, all coated in a tangy-sweet blend of gluten-free soy sauce, fish sauce, and freshly squeezed lime juice. Whether you add tender chicken, succulent shrimp, or keep it vegetarian, this recipe packs bold Thai-inspired flavors in every bite. Topped with scrambled eggs, fresh cilantro, and scallions, this quick and easy one-pan meal is ready in just 35 minutes, making it a great weeknight dinner or lunch option. Plus, it’s naturally gluten-free, so everyone at the table can indulge!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 3 cups Jasmine rice (cooked and cooled)
• 1 cup Chicken breast or shrimp (optional, for protein, diced or cleaned)
• 1 cup Carrots (chopped)
• 1 cup Green peas (frozen or fresh)
• 0.5 cup Yellow onion (finely chopped)
• 3 cloves Garlic (minced)
• 3 tablespoons Gluten-free soy sauce or tamari
• 1 tablespoon Fish sauce (gluten-free)
• 1 tablespoon Lime juice (freshly squeezed)
• 1 teaspoon Brown sugar
• 2 large Eggs (beaten)
• 2 tablespoons Scallions (sliced)
• 2 tablespoons Cilantro (chopped, for garnish)
• 2 tablespoons Vegetable oil or avocado oil
• 0.5 teaspoon Thai chili or red pepper flakes (optional, for spice)

Directions

Step 1

Prepare jasmine rice in advance and allow it to cool completely (preferably refrigerate for a few hours or overnight to prevent clumping).

Step 2

In a small bowl, mix gluten-free soy sauce, fish sauce, lime juice, and brown sugar. Stir until sugar dissolves and set aside.

Step 3

Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. If using chicken or shrimp, cook for 3–4 minutes until done and remove from the skillet. Set aside.

Step 4

Add the remaining tablespoon of oil to the skillet. Sauté the chopped onion, carrots, and peas for 3–4 minutes, until softened. Add garlic and cook for another minute until fragrant.

Step 5

Push the veggies to one side of the skillet. Pour the beaten eggs onto the other side and scramble them until fully cooked.

Step 6

Add the cooled rice to the skillet and mix everything together. Cook for 2–3 minutes, stirring frequently to heat the rice through.

Step 7

Pour the prepared sauce over the rice and mix well to coat all the ingredients evenly. Add the cooked chicken or shrimp (if using) back into the skillet.

Step 8

For spice, stir in Thai chili or red pepper flakes if desired.

Step 9

Remove from heat and garnish with sliced scallions and chopped cilantro. Serve immediately with lime wedges on the side.

Nutrition Facts

Serving size	1624.7 grams (1624.7g)

Amount per serving	% Daily Value*
Calories	2117

Total Fat 49.70g	64%
Saturated Fat 10.00g	50%
Polyunsaturated Fat NaNg
Cholesterol 572mg	191%
Sodium 4597mg	200%
Total Carbohydrate 288.90g	105%
Dietary Fiber 19.90g	71%
Total Sugars 28.30g
Protein 127.20g	254%

Vitamin D 111IU	555%
Calcium 324mg	25%
Iron 9mg	52%
Potassium 2453mg	52%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.2%

Protein: 24.1%

Carbs: 54.7%