Fried Orzo

Think your favorite takeout fried rice, but made with real ingredients and orzo, making this crispy and flavorful Fried Orzo. It’s vegetarian friendly and is made with cassava orzo so it’s completely gluten free as well!

Fried Orzo

I’ve made fried rice more times than I can count, but I decided to do some testing to figure out how to get that super crispy fried rice that you get at a restaurant and ended up with my new favorite way to make this takeout staple at a home. While I love my rice, cassava flour has been a recent obsession of mine, and Jovial Foods cassava orzo works perfectly for this dish!

I originally created this dish while transitioning out of a round of Whole30 and into Food Freedom, so this meal is perfect for that reintroduction period of the program as long as you use the cassava orzo since it’s grain free.

Make it Your Own

Vegetarian? Swap the bone broth for veggie broth and don’t add any meat for protein. Love pork in your fried rice? Add it! Trying to eat more broccoli? Throw that in! Something I love most about this recipe, aside from how delicious it is while still being nourishing, it is so versatile and can fit into the diet of most!

Hungry for more?

Asian and takeout inspired dishes are some of my favorites to recreate. My General Tso’s Chicken is constantly being shared over on Instagram and I still can’t get enough of my Orange Chicken, Asian-Inspired Meatballs and my Chicken Pad Thai. They’re each made with real ingredients and are even Whole30 friendly! Aka no gluten, dairy, sugar or grains!

Follow Along

Be sure to follow along on Instagram (@kaylaskitchandfix) where I share how to videos of this recipe and more on my stories! Check out my highlights to see them saved.

Fried Orzo

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 6

Course: Main Course, Side Dish

Cuisine: Chinese

Ingredients Method

Ingredients

  

• 1 lb chicken, tofu or protein of choice (optional)
• 1 box Jovial Foods cassava orzo (can sub rice)
• 1 cup chopped/shredded carrots
• 1 cup peas
• ½ onion, diced
• 3 eggs
• 1 tbsp garlic, minced
• ½ cup coconut aminos (can sub gluten-free soy sauce)
• 3 tbsp olive oil or avocado oil, separated
• ¼ cup bone broth (I use Bonafide Provisions)
• ½ cup bean sprouts
• 1 tbsp sliced green onions to garnish (optional)
• 1 tsp garlic powder
• 1 tsp onion powder
• salt and pepper, to taste

Method

 

1. Cook your protein of choice and orzo according to the box instructions then set aside. Allow the orzo to dry and cool completely. You can sub 2 cups of prepared regular rice for the orzo if you need. Note that you can cook everything at once, but to get everything crispy, you’ll want to cook the veggies, eggs and orzo separately, then add together at the end.
2. Sauté the veggies and garlic in a tbsp of oil and the bone broth in a pan. Toss around for a few minutes, then remove from the pan and set aside.
3. Add the second tbsp of oil to the pan while still heated. Crack the eggs into a separate bowl and whisk with a fork, then add to the pan, scrambling as they cook.
4. Once cooked, remove the eggs from the pan and set aside with the veggies and optional protein.
5. Once your orzo is drained and cool, add it to the skillet with remaining oil and the coconut aminos, tossing (not stirring) minimally in order for it to have the time to crisp. You may want to do the orzo in two batches depending on your pan size.
6. Once tossed and crispy, add in the veggies, egg and protein and toss until combined. Add in the bean sprouts and move to a plate.
7. Top with green onions and a side of additional soy sauce/coconut aminos.