Gluten-Free Vegetable Fried Rice
There are so many things to love about this fried rice, where to begin?!
Its flavors are delicate, nuanced, and fabulous. It has wonderful texture. It abounds with vegetables. It’s egg-free and vegan! A treat created by Chef Tylun Pang of one of our all-time favorite hotels, The Fairmont Kea Lani on Maui, it’s indicative of Pang’s knack for seamlessly integrating multiple culinary influences into his cooking; at his restaurant, Kō, he celebrates the local cuisines of the many ethnicities that have become part of the cultural fabric of the island.
This dish nods to Southeast Asian flavors with ginger and lemongrass, the Asian populations with edamame and bok choi, and the local bounty with island mushrooms and onion (regular onions and mushrooms substitute perfectly). But the elegance of the dish, with its lack of the humble scrambled-in egg and a heavy-handed use of soy sauce, is all Pang.
Gluten-Free Vegetable Fried Rice
If you have one, use a wok to make this gluten-free fried rice; it allows for cooking with less oil. No wok? Use a large, nonstick skillet; it has the same effects. Also, this recipe calls for cooked jasmine rice, so plan accordingly. Want egg in your fried rice? Consider adding a fried egg on top!
Servings 4
Calories 294 kcal
Ingredients
- 2 cups cooked jasmine rice
- 2 tablespoons vegetable oil
- 1 teaspoon toasted sesame oil
- ½ teaspoon minced ginger
- ½ teaspoon fine minced lemongrass
- 2 cloves garlic chopped fine
- 1 cup (¼-inch diced) kula onions or yellow onions
- 1 cup (¼-inch diced) sweet red bell pepper
- 1 cup (peeled and 1/8-inch-sliced) rainbow baby carrots
- 1 cup shelled edamame available frozen in most well-stocked grocers
- 2 cups (½-inch diced) hamakua alii mushrooms or quartered button or white mushrooms
- 2 cups (split in half then sliced into 1/2-inch-width pieces) baby bok choy
- ½ cup sliced green onions
- 2 teaspoons kosher salt
- 1/2 teaspoons white pepper
- 1 teaspoon to 2 Tablespoons tamari or gluten-free soy sauce
Instructions
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Heat wok to a moderate heat. Add the vegetable oil and sesame oil. Then add the ginger, lemongrass, and garlic and stir until fragrant. Add in the onions, carrots, and edamame. Stir-fry for 1 minute then add the mushrooms and the salt and white pepper. Add the cooked rice and mix until heated through. Add the baby bok choy and stir until wilted. Drizzle in 1 teaspoon of the tamari. Taste and add more salt or tamari or both to your liking. Remove from the heat. Sprinkle on the sliced green onions and serve.
Nutrition Facts
Gluten-Free Vegetable Fried Rice
Amount Per Serving
Calories 294
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Trans Fat 1g
Sodium 1356mg59%
Potassium 635mg18%
Carbohydrates 41g14%
Fiber 7g29%
Sugar 8g9%
Protein 11g22%
Vitamin A 11902IU238%
Vitamin C 112mg136%
Calcium 200mg20%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
