Chinese Fried Rice (Dairy and gluten free)

I used to really miss Thai and Chinese food. It all has soy sauce, and soy sauce is loaded with wheat! At a store like New Seasons, you can buy Tamari, a gluten free soy sauce, who knows why restaurants don’t use it! It works very well and tastes just like regular soy sauce. I love making my own fried rice because I can pick what veggies go in it, and, of course, I can eat it! I don’t use much oil, so I go heavy on the sauce! I love garlic, but if you don’t, you can cut down. You can use the veggies I recommend in the amounts I recommend, or however much of whatever veggies! It looks like an overwhelming number of ingredients, but it is mostly vegetable! Enjoy! Adapted heavily from Susely on Epicurious.


Serves: 4-6
Prep Time: 45 min


5 cups Steamed brown rice, chilled overnight
¾ teaspoon Ground mustard seed
½ teaspoon Minced ginger
2 ¼ teaspoons Crushed garlic
3 teaspoons Blackstrap molasses
5 tablespoons Low sodium Tamari of other GF soy sauce
2-3 each Eggs
1 package (16 oz) Extra firm tofu
2 crowns Broccoli
2 cups Snow peas
1 cup Asparagus
1 ½ cups Carrots
4-5 each Green onions
1 each Red pepper
1 each Onion
1 each Zucchini
3 dashes Olive oil
Any Other veggies you have around!


Step 1: Run out to your garden and grab all the veggies you see!
Step 2: Prep your veggies. Cut up the broccoli in chunks. String the peas. Cut the asparagus into thirds. Slice your zucchini, carrots, and green onions. You can dice or slice the red pepper and onion.
Step 3: Make the sauce: In a small blender bottle, stir to combine: Ground mustard, minced ginger, crushed garlic, and molasses. Add the soy sauce and blend until slightly frothy. Toss the sauce in the refrigerator.
Step 4: Cook the eggs: Spray a very large nonstick frying pan with oil and turn it on medium. Scramble the eggs and pour into the pan. Cover until well cooked and slightly browned on the bottom, then flip it, turn off the heat and slice it up into little bits.
Step 5: Cube the tofu and toss into a frying pan on high heat with a small amount of hot oil. Add generous amounts of pepper but don’t add salt. The soy sauce is very salty already. While your tofu is cooking, steam the broccoli very lightly, it can still be very crunchy. When the tofu is hot and slightly brown, pull it out.
Step 6: Gather all your ingredients. Toss the onion, carrots, and asparagus into a very hot frying pan with a little bit of oil. Stir until the veggies are softened. Add the peas, green onion, and red pepper, and keep stirring. Now add zucchini. When the veggies are perfect or a little under cooked, add the egg, broccoli, tofu, and rice, stir until veggies are evenly distributed. Turn the heat off and add the sauce, stir, and let it sit for a minute while the rice heats up and soaks up the sauce.
Step 7 Serve it with extra soy sauce on the side, a glass of water, and some fruit! Enjoy! Note: This reheats very well.

6 Comments Add yours

  1. Grandpa Ballard says:

    Hmm, this says that there are 4 comments but I only see 3. Anyway this is REALLY GOOD! Thanks for the recipe.


    1. Zoe says:

      That is because in my Nutty Middle Eastern fried rice, I ‘pingbacked’ to this one. That counts as a comment. I am really glad you enjoyed it!


  2. Marcia Ballard says:

    I just finished preparing this recipe and enjoying it for our dinner this evening. It is delicious! I liked the way the raw garlic and raw ginger in the sauce made the flavors pop. This is beautiful, nutricious, and delicious. Thanks, Zoe. You are quite the cook!


    1. Zoe says:

      Thank you! I am glad you enjoyed it!


  3. Grandma says:

    Sounds yummy. Good to know that tamari sauce is GF .


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