Rice is a great option if you're coeliac or following a gluten-free diet as it naturally contains no gluten. Our springtimefried rice is one of our absolute favourites and comes together in less than an hour.
Use pre-cooked rice for an even speedier take on this dish - just make sure it’s piping hot before adding the sauce to the pan and don't forget to check the label on your sweet chilli sauce to ensure it's also gluten-free.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Cal/Serv:
521
Ingredients
300g
long grain white rice
300g
mixed green vegetables, cut into bitesize pieces (we used Tenderstem, peas and sugar snaps)
50ml
tamari soy sauce
50ml
sweet chilli sauce, plus extra to drizzle
4
large eggs
You Will Also Need
4Tbsp.
vegetable oil
Directions
Step 1Rinse the rice in a sieve under cold running water. Drain well. Bring a pan of water to the boil and cook the rice according to pack instructions. Drain and leave to steam dry for a few min.
Step 2Heat 2tbsp oil in a large, deep frying pan over a high heat, and stir-fry the vegetables for 5min, until just tender.
Step 3Add the cooked rice to the pan, and stir-fry together for a few min. In a small bowl, mix the tamari and sweet chilli sauce, and stir into the rice. Divide the rice mixture between four bowls.
Step 4Put the pan back over a medium high heat and add the remaining oil. Crack in the eggs and fry until the whites are cooked and crispy. Serve on top of the rice bowls, with an extra drizzle of sweet chilli sauce.
GH Tip:
Add cooked prawns or leftover roast chicken for extra protein.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
