Unfried “Fried” Rice (Gluten-Free, Oil-Free)

This is such an easy and simple recipe. You don’t need many ingredients and it is filling and delicious. My husband absolutely loved it and claimed it tasted just like the stuff we used to consume at the restaurants. I don’t know about that…it’s not prepared the traditional way, it’s not greasy, nor does it have eggs, but we both enjoyed it….guilt free. Of course I use a healthy rice, instead of white rice. By using a brown and wild rice blend, it keeps it interesting.

This makes a HUGE platter, as you can see! It will serve a large family!

Recipe:  Serves 6-8  Prep time: 15 mins  Cook time: 1 hour 10 mins



2 cups slow-cooking brown & wild rice blend, I used Lundberg brand (this rice has more of a bite to it, so use plain slow-cooking brown rice if you prefer a more tender rice)

5 1/2 cups low sodium vegetable broth

1/2 cup grated carrot

1 cup finely chopped onion

1/2 cup frozen peas

1 1/2 inch cube finely chopped fresh ginger

4 garlic cloves, minced

2-3 tablespoons Braggs liquid aminos (or soy sauce), plus extra for seasoning later if desired

1/2-3/4 teaspoon ground black pepper, per your heat-o-meter

Toasted sesame seeds for garnish

Note: The amount of broth and cooking time can vary greatly depending on the rice you use. I also used vegetable broth that has no sodium at all, so I used 3 tablespoons of liquid aminos. If your broth has salt in it, you may need to adjust. Start out with just 2 tablespoons.


Prepare all the vegetables ahead of time before beginning to cook. In a large saucepan, over medium heat, add the onion, carrots, black pepper, liquid aminos and only 3/4 cup of vegetable broth. Saute for 5-8 minutes, stirring occasionally, until the onions are translucent. All the broth should have evaporated as well. Now, add the ginger and garlic and 1/4 cup more of the vegetable broth. Cook a few minutes more until softened. Now add the remaining 4 1/2 cups of broth and the rice and peas. Bring to a boil, once boiling, cover with a lid and turn down to simmer. Simmer for 45 minutes to an hour, or until all the broth has evaporated and the rice is tender. The cooking time can vary based on which rice you use. Once all the broth has evaporated, return the lid and let sit for 10 minutes. Taste and add any additional liquid aminos. I think I added another teaspoon or two. It makes a large amount of rice, so you can be generous with the seasoning. Garnish with toasted sesame seeds. They really complete this dish!

Option #2:

This is the more traditional way of preparing fried rice and will lend a stickier rice result. My husband loves the above version, but I like both ways of prepared rice. Simply cook the rice according to the package directions. For the brand I used, Lundberg wild rice blend, that would be 3 1/2 cups broth per 2 cups of rice. After its cooked, chill in the fridge several hours or overnight. Then prepare the vegetables per the above directions, add the chilled rice to the pan, coating them well. Once everything is heated through, taste and add any additional liquid aminos and garnish with toasted sesame seeds.

Fried rice


Tags: , , , , , , , , ,

Categories: Appetizers, Gluten Free, Party Platters, VEGAN, VEGETARIAN


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48 Comments on “Unfried “Fried” Rice (Gluten-Free, Oil-Free)”

  1. March 6, 2013 at 8:08 PM #

    Love this because I LOVE fried rice and now there is a healthy alternative. PLEASE enter this in the food52 contest. It sounds so good.

    • March 6, 2013 at 8:29 PM #

      Thank you so much!! It was super easy and made a TON!! Ok, I’ll check the contest out. Thanks so much for your encouragement! 🙂

  2. March 6, 2013 at 8:35 PM #

    Brandi, you always have such interesting recipes and such a unique take on food — this looks delicious! Thanks as always for sharing, look forward to what you share with us next =)

    • March 6, 2013 at 8:49 PM #

      You made my day Christina…thank you so much! Sometimes I don’t feel that way, so I really appreciate your kind words! P.S. I have a very interesting take on a dessert coming up soon, hehe!

  3. March 6, 2013 at 10:46 PM #

    If chinese restaurants ever serve a dish like this, I might die from the shock! LOL!

    • March 8, 2013 at 12:05 AM #

      ?? What does that mean, lol?!

      • March 8, 2013 at 12:35 AM #

        Meaning, Chinese restaurants are typically so unhealthy, but this recipe is not and it would be AWESOME if it were served at Chinese restaurants!

    • March 8, 2013 at 1:05 AM #

      Oh ok, lol! Thank you so much! 🙂

  4. March 6, 2013 at 11:12 PM #

    Now if I could have a drizzle of sesame oil on it, I’d be happy!

    • March 7, 2013 at 12:10 AM #

      Oh yes Sarah…that is actually my favorite oil and the only one I occasionally use for myself and some salads. I can’t use oils in my main cooking dishes though, because hubby can’t have oil. That’s why I added the sesame seeds, but you could definitely add sesame oil to it and it would be delish! 🙂

  5. March 7, 2013 at 12:46 AM #

    Hi Brandi, this looks really good. I love fried rice but I’ve never cook it this way before. This recipe has the same wonderful effect like making spice/fragrance rice in Indian cooking. So clever! I would love to try it soon. 🙂

    • March 7, 2013 at 7:08 AM #

      Thank you Danny! It turned out really well and it being guilt free made it more enjoyable!

  6. March 7, 2013 at 2:41 AM #

    Great recipe, Brandi!

  7. March 7, 2013 at 5:13 AM #

    Yummy recipe hyped by those chopsticks 😀


  8. March 7, 2013 at 5:17 AM #

    I really enjoy fried rice but have pretty much stopped ordering it. Too much salt, possibly MSG, and heaven knows what else, Your recipe will bring fired rice back to my table. It sounds delicious, Brandi, and that sprinkling of sesame seeds would add just the right tough of crunch. Thanks for sharing your creation.

    • March 7, 2013 at 7:11 AM #

      Thank you so much John! I agree..super delicious but the heartburn I’d getmafter eating it from a restaurant was terrible! I had to make my own and I added a ton of sesame seeds….yummy!

  9. March 7, 2013 at 6:14 AM #

    Fried rice is one of my absolute favourite dishes. I know, so stereotypically Chinese, right, lol. I could eat a giant platter of it. Thankfully, I make a pretty kick ass fried rice at home so I rarely ever order it in a restaurant, where you know it’s full of MSG ‘n grease. This version looks delicious – I love that you use brown and wild rice.

    • March 7, 2013 at 7:16 AM #

      Mine too…I’d get it as take-out from the local Chinese restaurant and also the Japanese version at the Japanese Hibachi style steakhouses….so flippin delicious! But since my hubby can’t have oil and we are how vegan, I came up with this version. It’s different than the traditional way of cooking the white rice, chilling it, then adding it later to the eggs, etc. but it still turned out yummy. I wanted to infuse the actual rice with flavor, so that’s why I did it differently, but I may try it the traditional way next time. Is that how you do yours?

      • March 9, 2013 at 5:52 PM #

        My way is pretty simple and old school. I always use rice that’s at least a day old. I scramble eggs and fry those first until they’re almost cooked. I add the rice, stir fry it a bit to warm it up and get rid of clumps. I then add diced up barbeque pork, green peas, green onion, and both light and dark soy sauce. Super easy. A good friend of mine makes an amazing curry fried rice, I need to get the recipe from him. Of course, our versions are nowhere near as healthy as yours 😉

    • March 9, 2013 at 10:32 PM #

      Yours sounds amazing! Yes, mine isn’t done the traditional way…it’s not as sticky when cooking it with all the other veggies. We still enjoyed it very much, but yes it’s different. I made another huge batch last night. I’m going to cook it next time with the rice cooked and chilled first. I’m going to add that as option #2 to my recipe. That curry rice sounds awesome. I love curry!

  10. March 7, 2013 at 7:06 AM #

    Amazing Brandi! Love the toasted sesame seeds on top. Gorgeous!

    • March 7, 2013 at 7:17 AM #

      Thank you so much Lauren! The sesame seeds really took it over the top!! 🙂 I’m obsessed with those things!

      • March 7, 2013 at 7:19 AM #

        Me too! I sprinkle them on almost everything. Great nutritional value and so versatile!

  11. March 7, 2013 at 8:21 AM #

    The wild rice gives it a unique touch. I haven’t had wild rice in years. I will have to rectify that! This looks delicious. My kids would love it too.

    • March 8, 2013 at 12:04 AM #

      Thanks so much Ally. It’s definitely a little different, as this wild rice has more of a texture and bite…but still super yummy!

  12. March 7, 2013 at 3:53 PM #

    Love this recipe! Thanks looking forward to making it

  13. March 7, 2013 at 6:54 PM #

    I could see my boyfriend and I destroying a good amount of that platter in one sitting!! This looks delicious and I love the egg/grease free version.

  14. March 7, 2013 at 9:54 PM #

    I love this Brandi! I’ve been wanting fried rice, but of course not the buckets of oil that go with it. Bookmarking!

  15. petit4chocolatier
    March 8, 2013 at 2:34 AM #

    Brandi, you are wonderful with the recipes! I love your unfried fried rice! I could eat an entire bowl!!

  16. March 8, 2013 at 3:35 AM #

    Ugh I took one look at this and immediately wanted it for dinner–the only thing I was missing was the ginger! But I am determined to make this some day soon–I’ve been craving Chinese for so long and this looks FAB.

    • March 9, 2013 at 10:28 PM #

      Thanks so much Erika! It’s different than traditional, but still yummy 🙂

  17. March 8, 2013 at 8:03 PM #

    Beautiful healthy alternative to fried rice. I am sure it tastes every bit as amazing 🙂
    Love the toasted sesame on top!
    Happy weekend Brandi!

    • March 9, 2013 at 10:29 PM #

      Thanks so much Anne!! Yes, it just doesn’t feel complete without the sesame seeds!

  18. March 13, 2013 at 3:36 PM #

    This is nearly the same way, like my mom & I make it! I love it with grilled fish on the side: so good!

  19. March 15, 2013 at 1:00 AM #

    This is such a great idea and looks so effortless to make, thanks for sharing!!

  20. April 3, 2013 at 1:13 AM #

    I cannot wait to try this! Thanks!

    • April 25, 2013 at 4:16 AM #

      Just made this and ate it! YUM!

      • April 26, 2013 at 10:44 PM #

        Oh wonderful Lilly Sue!! Thank you so much for trying my recipe AND for giving me feedback! I’m so glad to hear you enjoyed it!! 🙂

  21. Anonymous
    May 5, 2013 at 1:14 AM #


  22. May 5, 2013 at 1:15 AM #

    Another great recipe from Brandi. Love it

    • May 5, 2013 at 6:53 AM #

      Thank you so much Dixie. I truly appreciate you taking the time to leave feedback and I love that you are making so many of my recipes! 🙂

I'd love your feedback!

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