Fried Rice {Gluten Free}


Marcella Rose here.  Now if you are like me, you’re constantly trying to save money and what a better way to save than to use those leftovers! It’s always a shame to throw away perfectly good food, am I right? Now I don’t just like to warm up a leftover, though I have been known to do so, but where is the imagination in that?!  What I love is taking a leftover and making something extraordinary with it; something that makes the family run to the table.

So today I want to share with you an easy and quick recipe that will use your leftover white rice in a flash and with some panache!  I mean we all order take out and it seems that with every dish comes the ubiquitous box of white rice. You may eat a scoop, but I have never once used up all the rice.  Sometimes I make a rice pudding (I will share that recipe with you next time!) but most times I make fried rice.

What I love about fried rice is that your can serve it for every meal! If I serve it in the morning I like to baste an egg and place it on top; the gooey, runny yolk makes for a great sauce on the rice and really puts it over the top for the first meal of the day.  Serve this at a brunch and your guests will be stunned and love every bit of it.

Now, I learned this recipe from my mom, like many of my old chestnut recipes, and my mom, she is a queen in the kitchen and a leftover magician! I mean she had four kids and she was a stay at home mom, so they stretched my father’s paycheck as far as they could. They scrimped and saved but you would never have known when you sat at our table.  I mean, we ate like royalty and my father never let us forget it.  We would sit down and he would proclaim as you looked at your plate, “If you were at a restaurant this meal would cost you $40!” and boy was he right! What was magic though is how she would stretch things; she could make a chicken last for a week! There was the roast chicken the first night with potatoes, then came the open face sandwiches with gravy, followed by chicken and noodles (give a holler if you have ever had this gem of a dinner) then chicken soup then risotto using the leftover broth.

Seriously, when I talk about my mother it’s like speaking about a goddess of Roman times. She has a power and a magic all her own, she makes miracles happen and she made me believe in the power of leftovers.   So dive in and tell me what you think!


Fried Rice {Gluten Free}


  • ½ yellow onion diced
  • Toasted Sesame oil
  • 1-2 eggs
  • Soy sauce (I use gluten free Tamari)
  • 8 ounces Canadian bacon
  • 1 cup snap peas sliced lengthwise
  • 1 container of leftover rice
  • 4 green onions including green stem sliced


  1. Place 1 tablespoon of oil in wok or sauté pan
  2. Add onions and stir-fry until brown – about 8 minutes
  3. Remove and set aside
  4. Let the wok cool a bit add ½ teaspoon oil
  5. Wisk the add with one teaspoon of soy and one teaspoon of sesame oil
  6. Add egg to warm pan and cook until set
  7. Remove egg from pan and set aside
  8. Add 1 tablespoon of oil to wok and add ham and snap peas cook for 2 minutes
  9. Add to rice 2 tablespoons of water and 2 tablespoons of soy sauce
  10. Add rice mixture to meat and veggies and fold in egg, onion and green onion
  11. Cook for 1 minute and serve















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Marcella Rose began cooking early, learning from her self-taught mom who prepared brilliant meals nightly. At thirteen, cooking on a Ranch, she learned how to get creative in the kitchen. With an eye for the beautiful, a growing palate, and keen organizing skills she soon began hosting parties and catering events. Moving to New York she was graced to have worked with some of the best interior designers in the city. Taking these skills to the Internet with Marcella Rose’s she shares her passion and innovation hoping to inspire the modern woman.

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