Quick Gluten-Free Fried Rice Recipe

Get ready for a delicious surprise: this easy gluten free fried rice recipe makes a flavorful weeknight dinner the whole family will enjoy. If you love fried rice, try it with ground pork — it’s fast, simple, and tastes like your favorite Chinese takeout. You only need about 20–30 minutes and a handful of pantry staples to pull this together.

This ground pork fried rice is versatile and forgiving. You can swap ground pork for any ground meat, add whatever vegetables you have on hand, and use gluten-free soy sauce or coconut aminos to keep it safe for those avoiding gluten. It reheats well and often tastes even better the next day as the flavors meld.

Table of Contents

• Why I love this fried rice
• Ingredient notes
• Step-by-step method
• Gluten-free Asian sauces
• FAQ
• More gluten-free pork recipes

Why I love this fried rice recipe

1. Simple, everyday ingredients create big flavor.
2. Ready in about 20–30 minutes — perfect for busy evenings.
3. Inexpensive and easy to scale up to feed a crowd.
4. Makes a great main dish or a hearty side.
5. Customizable: swap proteins, add extra veggies, or include scrambled egg.
6. Improves after resting, so it’s ideal for leftovers.

Ingredient notes

See the recipe card below for exact ingredient quantities and servings.

• Ground pork: or any ground meat you prefer.
• Eggs: optional — scramble and add if you like egg in your fried rice.
• Rice: short- or medium-grain white or brown rice works. For best texture use cold, leftover rice.
• Soy sauce: use gluten-free tamari, a labeled gluten-free soy sauce, or coconut aminos.
• Vegetables: bell pepper, scallions, zucchini, mushrooms, peas, or frozen mixed vegetables all work well.
• Toasted sesame oil: gives a nutty finish — check labels to confirm gluten-free.

Some readers also enjoy using canned ham (Spam) or leftover rotisserie meat as the protein. Both are convenient, and many brands of Spam are gluten free — always check labels to be sure.

How to make gluten-free fried rice with ground pork (step-by-step)

Step 1: Heat 1 tablespoon toasted sesame oil in a large frying pan, skillet, or wok over medium-high heat. Add 1 pound ground pork (or other ground meat) and the raw vegetables you’re using (for example, 1/2 cup chopped bell pepper, 1/3 cup sliced mushrooms, 1/2 cup chopped zucchini). Cook until the meat is browned and the vegetables are tender.

Drain excess fat into a container for disposal; avoid pouring grease down the sink.

Step 2: Add 3 cups cooked, chilled white rice (or the equivalent for your serving size). Cold rice keeps the grains separate and gives a better fried rice texture.

Step 3: Whisk together your sauce in a small bowl — about 1/4 cup gluten-free soy sauce (tamari) or coconut aminos, plus a splash more sesame oil if desired. Pour the sauce over the rice and stir to coat everything evenly.

Step 4: Continue cooking for 5–10 minutes, stirring frequently, until the rice is heated through and flavors are combined.

Step 5: Finish with sliced green onions and optional sesame seeds before serving.

What Asian sauces are gluten-free?

Many Asian condiments contain wheat, so always read labels. Popular gluten-free options include:

• Coconut aminos (brand examples commonly sold in stores are often gluten free).
• Gluten-free tamari and labeled gluten-free soy sauces.
• Toasted sesame oil, which is typically gluten-free; check the label to confirm.

Frequently asked questions

• What pan is best? A wok reaches higher heat and offers more space, but a large frying pan works fine.
• How long will leftovers keep? Store in an airtight container in the refrigerator for up to 4 days, or freeze for months.
• Can I use hot rice instead of cold rice? Yes, but hot rice can become softer and stickier. Cold rice gives the best texture.

More gluten-free pork recipes to try

• Dijon pork tenderloin
• Ground pork chili
• Slow cooker pulled pork

Ground Pork Fried Rice in Just 30 Minutes

Ingredients (serves about 6)

• 1 pound ground pork (or other ground meat)
• 3 cups cooked white rice, chilled
• 1/2 cup chopped bell pepper
• 1/4 cup diced scallions
• 1/2 cup chopped zucchini
• 1/3 cup sliced shiitake or other mushrooms
• 2 cloves garlic, minced
• 1/4 cup gluten-free soy sauce, tamari, or coconut aminos
• 2–3 tablespoons toasted sesame oil
• Salt and pepper to taste

Method

1. In a large skillet or wok, heat the sesame oil and cook minced garlic with the ground pork and vegetables over medium-high heat until the pork is browned.
2. Add the chilled rice and stir to combine.
3. Pour in the gluten-free soy sauce or coconut aminos and toss so everything is evenly coated.
4. Cook 8–10 minutes, stirring, until heated through. Adjust seasoning with salt and pepper.

Notes

1. Add 2 scrambled eggs at the start if you want egg in the fried rice; cook them first in the sesame oil, then remove and add back in with the rice.
2. This recipe stores well: up to 4 days in the fridge or frozen for longer storage.

This post was updated from an older March 2020 version with clearer instructions and ingredient notes. If you make this fried rice, please leave a comment to share how it turned out — feedback helps other cooks give it a try.