I love Chinese food – fried rice, sweet and sour pork, and ginger beef. Yum! I have so many fond memories eating this cuisine with my family. Especially with my Grandma as she used to take me out for my birthday every year to our local Chinese food restaurant. My husband and I also used to order take out at least once a month. But since my husband started cutting back on gluten, we rarely order Chinese take out anymore. So now we make it at home using gluten free ingredients, such as gluten free soy sauce.
This vegetable fried rice recipe is absolutely delicious. You have crisp vegetables, crispy fried rice, and a sweet and salty tang from the soy sauce and rice vinegar. It is the perfect homemade version of your favorite take out rice. Try it with my sweet and sour pork, and you will have one delicious supper to serve your family!
Vegetable Fried Rice
- 6 cups Cooked White Rice, day old
- 2 Tbsp Olive Oil
- ½ tsp Sesame Oil
- 5 cloves Garlic, minced
- 5 Green Onions, chopped
- 1 stalk Celery, chopped
- 1 cup Carrots, chopped
- ¼ cup Soy Sauce, Gluten Free
- 1 tsp Sweet Soy Sauce, Gluten Free
- 2 Tbsp Rice Vinegar
- 1 Tbsp Butter
- 3 Eggs
- Heat the olive oil and sesame oil in a wok over medium heat.
- Add the garlic, celery and carrots and saute until soft.
- Add the cooked rice, greed onions, soy sauces and the rice vinegar. Cook, stirring occasionally to get golden brown and crisp rice.
- Move the rice to one side of the wok and add butter to the other side. Once the butter is melted, add the eggs and scramble the eggs until cooked.
- Mix the eggs into the rice and serve.
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