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Gluten-Free Lemon Pepper Fried Rice

A white bowl filled with bright Gluten-Free Lemon Pepper Fried Rice, topped with yellow lemon zest and green scallions.
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Make a bright, flavorful gluten-free fried rice using tamari or coconut aminos, seasoned heavily with fresh lemon zest and cracked black pepper.

Ingredients

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  • 3 cups cold, day-old cooked white rice
  • 2 tablespoons neutral oil (like canola or avocado)
  • 2 large eggs, lightly beaten
  • 1 cup mixed vegetables (peas, carrots, diced onion)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1/4 cup gluten-free soy sauce or coconut aminos
  • 1 tablespoon fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon freshly cracked black pepper (or more to taste)
  • 1/2 teaspoon salt, or to taste
  • 2 green onions, sliced for garnish

Instructions

  1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and quickly scramble until just set. Remove the eggs from the pan and set them aside.
  2. Add the remaining 1 tablespoon of oil to the hot pan. Add the mixed vegetables and cook for 3 minutes until slightly tender.
  3. Add the minced garlic and grated ginger to the pan. Cook for 30 seconds until fragrant.
  4. Add the cold rice to the pan. Break up any clumps with your spatula. Spread the rice in an even layer and let it cook undisturbed for 2 minutes to develop some texture.
  5. Stir the rice, mixing it with the vegetables. Continue to cook, stirring occasionally, for another 3 to 4 minutes until the rice is heated through.
  6. Pour the gluten-free soy sauce or coconut aminos over the rice. Stir quickly to coat everything evenly.
  7. Stir in the lemon zest, lemon juice, and freshly cracked black pepper. Cook for 1 minute more.
  8. Return the scrambled eggs to the pan. Stir gently to incorporate. Taste and add salt if needed.
  9. Remove from heat and stir in most of the sliced green onions. Serve immediately, garnishing with the remaining green onions.

Notes

  • Use rice that has been cooked and refrigerated for at least 12 hours; this prevents the rice from becoming mushy.
  • For a stronger pepper flavor, toast the cracked pepper lightly in the dry pan before adding the oil.
  • If you prefer a milder flavor, substitute half the lemon juice with chicken or vegetable broth.

Nutrition

Find it online: https://tasteportfolio.com/gluten-free-lemon-pepper-fried-rice/