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Classic Gluten-Free Chicken Fried Rice

Nutrition: Approximately 430 calories per serving, depending on the ingredients and portion sizes.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked cold white rice
  • 2 tablespoons gluten-free soy sauce or tamari
  • 1 tablespoon sesame oil
  • 1½ tablespoons vegetable oil
  • 2 chicken breasts diced into small pieces
  • 2 large eggs lightly beaten
  • 1 cup frozen peas and carrots
  • ½ small onion finely chopped
  • 2 cloves garlic minced
  • 2 green onions sliced
  • ½ teaspoon ground black pepper
  • ¼ teaspoon salt or to taste

Method
 

  1. Prepare the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook for 5–7 minutes, stirring occasionally, until fully cooked. Remove the chicken and set aside.
  2. Cook the eggs: Add the remaining oil to the same pan. Pour in the beaten eggs and scramble for about 1 minute. Break them into small pieces.
  3. Sauté the vegetables: Add the onion, garlic, peas, and carrots. Stir-fry for 2–3 minutes until the vegetables are heated through and slightly tender.
  4. Add the rice: Add the cold cooked rice to the pan. Stir and toss everything together, breaking up any large clumps of rice.
  5. Season: Return the cooked chicken to the pan. Add the gluten-free soy sauce or tamari, sesame oil, and black pepper. Toss well and cook for another 2–3 minutes.
  6. Finish: Stir in the green onions and taste. Add a little more tamari or salt if needed.
  7. Serve: Serve immediately while hot, with extra green onions on top if desired.

Notes

Use cold rice: Refrigerated rice gives fried rice the best texture and prevents it from becoming mushy. Check your ingredients: For a truly gluten-free meal, make sure the soy sauce, tamari, seasonings, and other packaged ingredients are certified gluten-free