Gluten-Free House Fried Rice with Tamari Ginger Sauce

Why You’ll Love This Recipe

• Truly gluten-free: built on gluten-free tamari and pantry staples you can trust.
• Restaurant-style results in under 35 minutes with simple home-cook techniques.
• Use day-old rice for chewy, distinct grains with a glossy tamari–ginger finish.
• Flexible: choose shrimp or chicken and dial the heat up or down.

Grocery List

• Produce: Carrots, scallions, fresh ginger, garlic
• Dairy: Eggs
• Pantry: Cooked jasmine rice, gluten-free tamari, rice vinegar, honey or sugar, cornstarch (GF-labeled), white pepper, red pepper flakes (optional), neutral high-heat oil, toasted sesame oil, peas (frozen), fish sauce (GF, optional), shrimp or boneless skinless chicken thighs

Full Ingredients

Tamari–Ginger Sauce

• 3 tbsp gluten-free tamari (45 ml)
• 1 tbsp unseasoned rice vinegar (15 ml)
• 1 tbsp finely grated fresh ginger (about 10 g)
• 2 small garlic cloves, finely minced (about 2 tsp)
• 1 tsp honey or sugar
• 1/4 tsp ground white pepper
• 1 tsp cornstarch (ensure gluten-free)
• Optional: 1 tsp gluten-free fish sauce for depth
• Optional: 1/4 tsp red pepper flakes for gentle heat

Protein (Choose One)

• 12 oz (340 g) shrimp, peeled, deveined, patted dry
• OR 12 oz (340 g) boneless skinless chicken thighs, cut into 1/2-inch pieces
• Seasoning for protein: 1 tsp gluten-free tamari + pinch white pepper

Fried Rice Base

• 4 cups day-old cooked jasmine rice, cold and separated (about 600 g)
• 3 large eggs, beaten with 1/8 tsp fine salt
• 1 cup diced carrots (130 g; 1/4-inch dice)
• 1 cup peas, thawed (135 g)
• 4 scallions, thinly sliced; whites and greens separated
• 2 tbsp neutral high-heat oil (30 ml), divided
• 2 tsp toasted sesame oil (10 ml)

Optional Garnish

• Extra sliced scallions and a pinch of toasted sesame seeds

Step-by-Step Instructions

Step 1: Prep the rice and whisk the sauce

Break up the cold, day-old rice with clean hands so the grains are separate. In a small bowl, whisk together the tamari, rice vinegar, grated ginger, minced garlic, honey, white pepper, and cornstarch until smooth. If using, whisk in fish sauce and red pepper flakes. Set both aside near the stove.

Step 2: Season the protein

Toss the shrimp or chicken with 1 tsp gluten-free tamari and a pinch of white pepper. Let it sit at room temperature while you heat the pan (about 5–10 minutes). Patting the protein dry before cooking helps it sear instead of steam.

Step 3: Heat the pan

Place a carbon-steel wok or a large (12-inch) skillet over high heat until very hot. Add 1 tsp neutral oil and swirl to coat. The pan is ready when the oil shimmers.

Step 4: Scramble the eggs

Pour in the beaten eggs and scramble quickly with a spatula, pushing to form soft curds, 30–60 seconds. Transfer the eggs to a plate and keep by the stove.

Step 5: Sear the protein

Add 1 tbsp neutral oil to the hot pan. Add the shrimp in a single layer and cook 1–2 minutes per side until just opaque and lightly caramelized; or cook chicken 4–6 minutes, stirring occasionally, until browned and cooked through. Transfer to the plate with the eggs.

Step 6: Stir-fry the vegetables and rice

Add the remaining 2 tsp neutral oil. Stir-fry the carrots and scallion whites for 2–3 minutes until crisp-tender. Add the peas and cook 30 seconds. Add the rice and cook, tossing and pressing any clumps against the pan, until hot and slightly toasty, 3–4 minutes.

Step 7: Sauce, finish, and serve

Give the sauce a quick stir and pour it around the edges of the hot pan so it sizzles in. Toss vigorously to coat the rice. Return the eggs and protein, breaking up the eggs. Drizzle in the toasted sesame oil and add the scallion greens. Stir 30–60 seconds more. Taste and adjust with a splash of tamari or a few drops of vinegar if needed. Serve immediately, garnished with extra scallions and sesame seeds if you like.

Pro Tips

• Day-old rice is key. If using fresh rice, spread it on a sheet pan and chill, uncovered, for 30 minutes to dry the surface.
• High heat, quick moves. Preheat the pan well and keep ingredients moving for smoky, restaurant-style results.
• Sauce last for gloss. Adding the tamari–ginger sauce at the end keeps the rice springy and glossy, not soggy.
• Keep it gluten-free. Verify tamari, fish sauce, and cornstarch are labeled gluten-free and avoid cross-contamination with shared utensils or cutting boards.
• Don’t crowd the pan. If your pan is smaller, sear the protein in two batches to maintain a hot sizzle.

Variations

• House Special: Use 6 oz shrimp and 6 oz chicken together for a mix of textures.
• Pineapple-Cashew: Fold in 1 cup diced fresh pineapple and 1/3 cup toasted cashews (GF) with the peas.
• Spicy Garlic: Add 1–2 tsp chili crisp (gluten-free) or an extra clove of garlic with the carrots for a kick.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a lightly oiled skillet over medium-high heat for 2–3 minutes, stirring until hot and re-crisped, or microwave in 45-second bursts, stirring between intervals. Cook rice up to 3 days ahead and chill; you can also freeze cooked rice in a flat bag and thaw in the fridge overnight. The sauce can be whisked 2 days ahead and kept refrigerated (stir before using). If marinating chicken longer than 15 minutes, refrigerate it.

Nutrition (per serving)

Approximate with shrimp: 475 calories; 27 g protein; 14 g fat; 56 g carbohydrates; 4 g fiber; ~700 mg sodium. Using chicken thighs instead of shrimp adds roughly 100–150 calories per serving. Nutrition will vary based on exact products and portion sizes.