Teriyaki Fried Rice – Gluten Free Dinner Recipe

Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 30-35 minutes


For the rice:

  • 1 ½ cups uncooked gluten-free long-grain rice (brown or white)
  • 3 cups gluten-free chicken broth (or vegetable broth)

For the stir-fry:

  • 2 teaspoons high-heat oil (avocado, grapeseed, or canola)
  • 1 pound protein of your choice (diced chicken, shrimp, beef, or tofu)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 3-4 green onions, sliced (white and green parts separated)

For the teriyaki sauce:

  • ¼ cup gluten-free tamari or soy sauce (use tamari for gluten-free)
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon mirin (or substitute additional rice vinegar)
  • 2 cloves garlic, minced
  • ½ teaspoon ground ginger
  • 1 teaspoon cornstarch
  • 1 teaspoon water

Optional additions:

  • 2 large eggs, beaten
  • Sesame oil (for flavor)
  • Sesame seeds (for garnish)


1. Cook the rice:

  • Rinse the rice until the water runs clear.
  • Combine the rice and chicken broth in a pot. Bring to a boil, then reduce heat to a simmer, cover, and cook until the liquid is absorbed and the rice is tender (about 18-20 minutes for white, 40-45 for brown).
  • Let cool slightly or use leftover rice for best results.

2. Make the teriyaki sauce:

  • In a small bowl, whisk together the tamari (or soy sauce), honey (or brown sugar), rice vinegar, mirin, garlic, and ginger. Set aside.

3. Prepare the stir-fry:

  • Heat a large skillet or wok over medium-high heat. Add 1 teaspoon of oil.
  • Season protein with salt and pepper. Cook until browned and cooked through. Remove to a plate.
  • Add the remaining teaspoon of oil. Add the frozen mixed vegetables and the white parts of the green onions. Cook until vegetables are tender, about 3-4 minutes.

4. Make the fried rice (optional egg addition):

  • Push the vegetables to the side of the pan. If adding eggs, pour in the beaten eggs and scramble until cooked through.

5. Combine everything:

  • Add the cooled rice and cooked protein to the skillet.
  • In a separate small bowl, whisk cornstarch and water to make a slurry. Stir this into the teriyaki sauce.
  • Pour the teriyaki sauce over the rice and vegetables. Stir-fry for 2-3 minutes, or until the sauce thickens and everything is heated through.

6. Finishing touches:

  • Stir in the green parts of the green onions.
  • Drizzle with a little sesame oil, if desired.
  • Garnish with sesame seeds (optional) and serve immediately.


  • For the best texture, use day-old leftover rice or rice that’s been slightly undercooked.
  • Customize your vegetables! Add broccoli, bell peppers, mushrooms, or anything you like.
  • If you prefer a spicier dish, add a pinch of red pepper flakes to the sauce.


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