I have been making this fried rice for a few years now because it comes together so quickly. I wanted a recipe that I didn’t have to chop any onions or garlic for nights when I just don’t have the time or patience (green onions don’t count because they’re so easy to chop ha ha) Traditionally fried rice is made with leftover rice so if you have some that’s perfect! I usually make the rice specifically to make this recipe so I will make it in the afternoon so it has time to cool but it could be made the day before as well.

I always serve this rice with my crispy tofu. It can be eaten as is or topped with your favourite gluten free teriyaki, sweet chili Thai or General Tso sauce.

A note on some of the ingredients:

The Rice: Leftover rice is best for fried rice. If you don’t have leftover rice you can make some the night before and keep it in the fridge or make it during the day and have it cool down. Our family primarily uses brown jasmine rice for everything. While this may not be a traditional rice used for fried rice we enjoy it.

The Tamari: I almost always buy light tamari sauce because the taste is a little mellower than regular tamari. It is also lower in sodium than regular tamari. Substitute regular tamari or gluten-free soy sauce and reduce the salt in other areas, such as the tofu.

The Ginger: A kitchen tip that I love and have been using for years is to freeze your ginger root. I know that it’s not expensive to buy at the store but I am never able to use it all up before it goes bad so I started freezing it. I take it out of the freezer a few minutes before I want to use it and then just grate it with a fine cheese grater. This way my ginger lasts a long time and I don’t end up with large chunks of ginger in my dishes! It does make it a little hard to measure out but if you’re comfortable you can just eye ball it.

The Sauce: We love this rice with teriyaki, sweet chili Thai or General Tso sauce . If needed, make sure to check the ingredients of the sauce to ensure it is gluten free. Feel free to change up the sauce or leave the rice plain!

How the green pea and ginger fried rice is made:

In a large skillet over medium high heat add the oil. When the oil has heated up carefully add in the rice. If the rice is clumpy break up the rice as much as possible so that it covers the bottom of the skillet. Grate the ginger over top of the rice and then toss to incorporate it. Add in the green peas and green onion and stir again. Let the rice and peas heat through, stirring occasionally.

When the peas have thawed and the rice is hot turn off the heat. Pour the tamari sauce and sesame oil over the rice and quickly toss everything together so that all of the rice is covered.

Serve the rice hot with my crispy tofu.

Enjoy!