Gluten-Free Chicken Fried Rice
A heartwarming and versatile gluten-free chicken fried rice that's perfect for cozy fall dinners.
Ingredients
Main Ingredients
- 2 cups cooked and cooled jasmine rice (or any gluten-free rice) Using day-old rice is recommended for the best texture.
- 1 pound boneless, skinless chicken thighs, cubed This can be substituted with shrimp, tofu, or leftover grilled chicken.
- 1 tablespoon vegetable oil Used for cooking the chicken.
- 1 cup mixed vegetables (carrots, peas, bell peppers) Feel free to add or substitute based on availability.
- 2 large eggs, beaten
- 3 tablespoons gluten-free soy sauce or tamari Make sure to use gluten-free options.
- 1 tablespoon sesame oil Drizzle over the finished dish for flavor.
- 2 stems green onions, chopped To be added at the end for freshness.
- to taste Salt and pepper Used to season chicken and adjust overall flavor.
Instructions
Cooking
- Heat a large skillet or wok over medium-high heat. Add vegetable oil and cubed chicken thighs. Season with salt and pepper and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
- In the same skillet, reduce heat to medium. Pour in beaten eggs and scramble until fully cooked. Remove and set aside with the chicken.
- Add mixed vegetables to the skillet and sauté for about 3-4 minutes until tender.
- Return cooked chicken and scrambled eggs to the skillet. Add cooked rice and gluten-free soy sauce. Drizzle sesame oil and stir everything together, breaking apart any clumps of rice. Cook for an additional 2-3 minutes.
- Remove from heat, fold in green onions, adjust seasoning if necessary, and serve warm.
Notes
For best results, use day-old rice to achieve the perfect texture. This recipe is versatile; customize it with seasonal vegetables or a vegetarian option by omitting chicken.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 28gFat: 16gSaturated Fat: 3gSodium: 800mgFiber: 3gSugar: 3g
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