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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. 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. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
