Ingredients for the Best Gluten-Free Ham Fried Rice

• 1.5 cup cooked brown rice
• 3 cups water (OR 3 cups cold, leftover rice, which is actually better for texture)
• 4 Tbsp. olive oil
• 1/4 c. minced red onion
• 2 Tbsp. chopped green onions
• 1/2 Tbsp. minced garlic
• 1/4 c. chopped carrots
• 8 oz container of mushrooms, chopped
• 4 large romaine leaves
• 1 large slice of Ham, cubed
• 1/2 cup frozen peas
• 2-4 generous Tbsp. of gluten free soy sauce, depending on taste (I like La Choy–be careful though!  Many popular brands have wheat/gluten in them! If you can’t have soy, use coconut aminos for a soy-free alternative.)
• SEASONING BLEND:
• 1 Tbsp. dried onion powder
• 1 Tbsp. Kosher salt
• 1 tsp. garlic powder
• 1 ½ tsp. sugar
• OPTIONAL ADD-INS FOR CUSTOMIZATION:
• Scrambled eggs
• Shrimp
• Coleslaw (for a unique crunchy addition)

Choosing the right ingredients is key to perfecting your gluten-free ham fried rice. For the rice, using cold, day-old leftover rice is highly recommended. The chilling process dries out the rice slightly, preventing it from clumping and allowing it to achieve that desirable loose, chewy texture characteristic of great fried rice. If you’re cooking fresh brown rice, ensure it’s fully cooled before stir-frying. Brown rice offers a nuttier flavor and more nutrients than white rice, though white rice can be used if you’re short on time.

When selecting ham, opt for a good quality, thick-cut slice. If you have dairy allergies, be sure to communicate with your deli counter to ensure they use a separate slicer and fresh gloves. For soy-free options, coconut aminos are an excellent substitute for gluten-free soy sauce, providing a similar savory depth.

Step-by-Step Instructions for Your Perfect Fried Rice

Directions:

1. Prepare the Rice: If using fresh brown rice, boil 3 cups of water and add 1.5 cups of brown rice. Reduce the heat to low, cover the pot, and cook for 45 minutes. Brown rice takes longer to cook but offers superior nutritional benefits and a richer flavor. Once cooked, spread the rice on a baking sheet to cool completely, then refrigerate for at least a few hours, or ideally, overnight. This step is crucial; cold, leftover rice is the secret to non-sticky, perfectly textured fried rice. If you’re using white rice, adjust cooking time accordingly.

2. Sauté the Aromatics and Vegetables: Heat the olive oil in a large wok or skillet over medium heat. Add the minced red onion, chopped carrots, and chopped mushrooms. Sauté these vegetables for about 5-7 minutes, stirring occasionally, until the carrots begin to tenderize and the mushrooms release their moisture. Next, add the minced garlic and frozen peas, cooking for another 2-3 minutes until fragrant. Finally, toss in the romaine leaves, cooking just until they wilt slightly, about 1 minute.

3. Combine and Season: Add your cold, cooked rice to the pan with the sautéed vegetables. Drizzle 2-4 generous tablespoons of gluten-free soy sauce (or coconut aminos) over the rice and vegetables, adjusting to your taste preference. Sprinkle in the homemade seasoning blend: 1 Tbsp. dried onion powder, 1 Tbsp. Kosher salt, 1 tsp. garlic powder, and 1 ½ tsp. sugar. Stir everything together thoroughly, breaking up any clumps of rice and ensuring all ingredients are evenly coated. Continue to stir-fry for 5-7 minutes, allowing the rice to heat through and develop a slight crispness. Add the cubed ham and chopped green onions, stirring to combine and heating for another 2-3 minutes until the ham is warmed through.

4. Taste and Adjust: Before serving, taste the fried rice and adjust the seasoning as needed. You likely won’t use all of the homemade seasoning blend; save the rest in an airtight container for your next batch of fried rice or use it as an all-purpose seasoning salt.

Chef’s Notes & Allergy Considerations