Recipes // Side Dishes // Gluten Free Ginger And Leek Fried Rice

Gluten Free Ginger And Leek Fried Rice


By Chef Tryg Siverson

Serves 4 (as a side dish)

Preparation Time: 45 minutes

Cooking Time: 10 minutes

This is a traditional fried rice dish with bold bites of leeks and ginger. Be sure to break the egg yolk for the added bonus of pop and flavor. Pair with Feel Good Foods Vegetable, Chicken or Pork Dumplings.


  • 3 cups cooked rice, cooked the day before
  • 2 tablespoons canola oil
  • 2 cups leeks, chopped in half circles
  • 1 tablespoon sesame oil
  • 2 turns black pepper
  • 1 teaspoon salt
  • 1 tablespoon gluten-free soy sauce
  • 1 tablespoon black vinegar
  • 2 tablespoons butter
  • 2 tablespoons ginger
  • 2 eggs, over easy


  1. Cooks Note: Cook the rice at least 1 day before you plan to make the fried rice. Add 2 cups of rice and 4 cups of water to medium sized pot. Bring to a boil over high heat. Cover and reduce heat to low. Cook until the water has evaporated, 20-25 minutes. Let rice sit at room temperature until cooled and refrigerate with lid for 24 hours.
  2. Heat oil in large sauté pan or wok.Add leeks and cook until soft, about 2 minutes. Add rice, sesame oil, black pepper, salt, gluten-free soy sauce, and black vinegar. Toss to incorporate and cook for 2-3 minutes. Remove rice from heat and transfer to a bowl. Cover and set aside.
  3. Place non-stick pan over medium heat and melt butter. Add ginger and turn the flame down to medium-low heat, and cook until browned, about 2-3 minutes. Crack eggs in pan and cook until white sets, about 1-2 minutes. Flip eggs, making sure not to break the yolk. Place eggs over rice.
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