20-min Fried Rice
One of my "go-to" gluten free dinners that is ready in 20-minutes only. Super simple fried rice with carrots, frozen peas and some tamari sauce.
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Servings: 4
Ingredients
- 1 yellow onion or 2-3 green onions
- 2 cloves of garlic
- 1 tablespoon vegetable oil
- 2 teaspoons toasted sesame oil
- 2 cups (380 g) quick-cooking long-grain rice
- 3 cups (700 ml) vegetable broth
- 2 cups (300 g) frozen sliced carrots or use a frozen mixed vegetables
- 1 cup (160 g) frozen green peas
- 4 tablespoons tamari gluten-free
Optional
- 3 tablespoons sesame seeds
Instructions
- Peel and dice the onion. If you're using green onions, save the green parts as a topping.
- Heat a large saucepan with vegetable oil. When hot, sauté the onion over medium heat until fragrant.
- Add the sesame oil and the rice to the pan. Sauté for 2 minutes.
- Add in the frozen carrots, frozen peas, vegetable broth, and tamari. Cook over medium heat until the liquid has almost evaporated.
- Make sure the rice is cooked. If not, add a splash of vegetable broth or water and simmer until cooked.
- Optionally top with sesame seeds and the green parts of the green onions.
Notes
- Rice: to be able to make this recipe in only 20 minutes, you need to choose a quick-cooking rice that has a cooking time of 10-15 minutes. You can use brown rice but you may need to adapt the cooking time accordingly and only add the frozen vegetable when there are 10 minutes of cooking left.
- Vegetable broth: I recommend jarred or boxed vegetable broth made with minimal ingredients. You can also use bouillon powder.
- Tamari sauce: make sure it's 100% gluten-free if needed.
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