📝 About This Recipe
This vibrant, gluten-free take on a classic takeout staple swaps traditional soy sauce for rich, aged Tamari, offering a deeper saltiness and a velvety mouthfeel. Flash-seared in a screaming hot wok, the chilled jasmine rice grains become beautifully toasted and coated in a fragrant ginger-garlic aromatics. It is a masterclass in texture, balancing the crunch of garden-fresh vegetables with the pillowy softness of scrambled eggs for a wholesome, soul-satisfying meal.
🥗 Ingredients
The Rice Base
- 4 cups Jasmine Rice (cooked, chilled overnight, and grains separated)
- 1 tablespoon Toasted Sesame Oil (to coat the rice)
The Aromatics & Eggs
- 3 tablespoons Avocado Oil (or any high-smoke point oil, divided)
- 3 pieces Large Eggs (lightly beaten with a pinch of salt)
- 1 tablespoon Fresh Ginger (peeled and finely minced)
- 3 cloves Garlic (minced)
- 1 small Shallot (finely diced)
The Vegetables
- 1/2 cup Carrots (finely diced)
- 1/2 cup Frozen Peas (thawed)
- 1/2 cup Red Bell Pepper (small dice)
- 1 cup Shiitake Mushrooms (sliced thin)
The Sauce & Garnish
- 3 tablespoons Gluten-Free Tamari (adjust to taste)
- 1 teaspoon Rice Vinegar (for a touch of brightness)
- 1/2 teaspoon White Pepper (ground)
- 3 pieces Green Onions (thinly sliced, whites and greens separated)
- 1 teaspoon Toasted Sesame Seeds (for garnish)
👨🍳 Instructions
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1
Prepare the rice by breaking up any large clumps with clean hands. Drizzle with 1 tablespoon of toasted sesame oil and toss gently to ensure each grain is lightly coated; this prevents sticking during the high-heat fry.
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2
Heat a large wok or heavy-bottomed cast iron skillet over medium-high heat until a drop of water flicked onto the surface sizzles and evaporates instantly.
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3
Add 1 tablespoon of avocado oil. Pour in the beaten eggs and swirl the pan to create a thin omelet. Cook for about 30-45 seconds until just set, then break into small pieces with your spatula. Remove the eggs from the pan and set aside.
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4
Wipe the wok clean if necessary and add another tablespoon of oil. Increase heat to high. Add the carrots and shiitake mushrooms, stir-frying for 2-3 minutes until the mushrooms are browned and carrots are slightly softened.
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5
Push the vegetables to the sides of the wok. Add the remaining tablespoon of oil to the center, then toss in the diced shallot, ginger, garlic, and the white parts of the green onions.
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6
Sauté the aromatics for 30-60 seconds until intensely fragrant, being careful not to let the garlic burn.
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7
Add the red bell pepper and peas. Stir-fry for another minute to incorporate with the aromatics.
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8
Add the chilled rice to the wok. Using a folding motion, press the rice against the hot sides of the pan to sear the grains. Stir-fry for 3-4 minutes until the rice is heated through and starts to slightly 'pop' or toast.
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9
Drizzle the Tamari and rice vinegar evenly over the rice. Sprinkle with the white pepper. Toss vigorously for 1-2 minutes until the rice is uniformly colored a deep golden brown.
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10
Return the cooked eggs to the wok and add the green parts of the green onions. Give everything one final, quick toss to combine.
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11
Remove from heat immediately to prevent the vegetables from losing their vibrant color and crunch.
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12
Garnish with toasted sesame seeds and serve immediately while the 'wok hei' (breath of the wok) is at its peak.
💡 Chef's Tips
Always use day-old, cold rice; fresh rice contains too much moisture and will turn into a mushy mess. If you don't have a wok, use a wide stainless steel or cast iron skillet to maximize the surface area for searing. Prep all your ingredients (mise en place) before turning on the stove, as the actual cooking process moves very quickly. Don't overdo the Tamari; you can always add a splash more at the table, but too much in the pan will steam the rice rather than fry it. For an extra spicy kick, stir in a teaspoon of gluten-free chili garlic sauce or sriracha during the final minute of cooking.
🍽️ Serving Suggestions
Serve alongside a crisp cucumber salad dressed with rice vinegar and sesame oil. Pair with a chilled glass of dry Riesling or a light ginger kombucha to cut through the richness. Add a side of steamed gluten-free dumplings or edamame with sea salt. For extra protein, top each bowl with a crispy fried egg or seared tofu cubes. Drizzle with a little extra toasted sesame oil just before serving for an aromatic finish.