Name: Gluten Free Ham Fried Rice (Dairy Free)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 tablespoon olive oil; ½ cup finely diced carrots; 3 green onions, thinly sliced, white and green parts divided; 2 cloves garlic, finely minced; 1 teaspoon minced ginger ((or ginger paste)); 3 cups cooked white rice; 1 ¼ cups cooked ham, chopped ((double-check to ensure gluten-free)); ½ cup frozen peas; 1 tablespoon sesame oil ((or additional olive oil)); 3 large eggs, lightly beaten; ¼ cup gluten-free soy sauce ((or coconut aminos)); 1 tablespoon rice vinegar; 1 tablespoon dairy-free butter ((optional, enhances flavor)); ¼ teaspoon black pepper (or to taste)

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This gluten free and dairy free ham fried rice is an easy family-friendly dinner. It’s a great way to use up leftover ham after a holiday meal, but you can also use refrigerated ham steaks for a convenient anytime option. Feels like takeout, budget friendly, and made with simple ingredients!

Ingredient Notes

Here’s a photo of all the ingredients you’ll need, along with selected helpful ingredient notes and product suggestions:

All of the ingredients for the recipe on a white backdrop.

Ham – Most ham itself is gluten free and dairy free, but sometimes the glazes that come with a holiday-style ham can contain these ingredients. Be sure to double check labels to make sure yours fits these needs. Alternatively, you can make this anytime using the ham steaks that are often found in the prepared meats section of the grocery store. For example, Smithfield ham steaks are labeled gluten-free and also do not appear to contain any dairy products.

Gluten-free soy sauce – Regular soy sauce is typically made with wheat, however there are several gluten-free options on the market. Sometimes these are labeled as tamari, though not all tamari options on the market are gluten-free either. Always check labels. I like Kikkoman’s gluten-free soy sauce for this recipe, which is made with rice instead of wheat.

Cooked Rice – Day-old rice works best for fried rice because it’s drier, so it creates a better texture when mixed with the gluten-free soy sauce, oil, and rice vinegar. That said, you can definitely just make fresh rice for this dish; I’ve done it many times!

Instructions

You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.

Start by heating the oil in a large skillet, then adding the carrots and white parts of the green onion. Cook for a couple minutes.

Add the garlic and ginger and cook for another minute.

Carrots, onions, garlic, and ginger in a sauté pan.

Add the cooked rice, peas, ham, and sesame oil, and toss everything well. Cook for 2-3 minutes.

Push the rice to the side, and add the eggs, cooking them until scrambled. If your skillet isn’t big enough for that, though, you can just cook the eggs in a separate pan and add them to the skillet with the rice after.

Eggs being cooked on the side of the sauté pan with the rest of the mixture pushed to the other side.

Mix everything together. Add the soy sauce, rice vinegar, and dairy-free butter (if using it – it does add some extra flavor but this can easily be omitted if you don’t have any on hand). Toss everything together again, then season with some pepper and the green parts of the green onions.

Dig in and enjoy!

Storage and Recipe Tips

Storage: Store leftovers in the fridge for up to 3-4 days. If you used leftover ham, I recommend keeping the leftovers for a max of 4 days from the original date the ham was cooked.

Recipe Variations: You can swap the ham for shrimp, shredded chicken, or cooked pork loin. You can also add more veggies. I love to add shredded brussels sprouts to this recipe! Other options include diced bell peppers, corn, spinach, or broccoli.

Adding heat: A little sriracha, chili crisp, or chili sauce sauce can enhance the flavor and add some heat. Just double check labels to ensure they’re gluten free (most brands are, but occasionally gluten-containing ingredients may be used).

Serving suggestions: This dish is a full meal, but if you want to add a side dish, a ginger soy carrot salad would pair well.

Allergens in this Recipe

Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.

As written, this recipe is dairy free and wheat/gluten free. It should also be nut free, as long as the dairy-free butter (if using) does not contain nuts.

This recipe does contain soy (in the gluten-free soy sauce), eggs (in the eggs), and sesame (in the sesame oil). Here are suggested adjustments:

To make soy-free, use coconut aminos instead of soy-sauce.
To make egg free, simply omit the eggs from the recipe and add an extra ½ cup of ham.
To make sesame-free, use additional olive oil instead of sesame oil.

More Gluten Free Dairy Free Dinners

If you’re looking for more gluten free dairy free dinner ideas, be sure to give one of these a try:

I hope you enjoy this dairy free gluten free fried rice recipe! If you get a chance to try it, please leave a recipe rating or comment below.