Gluten-Free Chicken Fried Rice

Why Make This Recipe

Gluten-Free Chicken Fried Rice is a fantastic dish that brings together rich flavors and colorful ingredients. It is easy to make and perfect for busy weeknights. This recipe is not only gluten-free but also packed with protein and veggies, making it a healthy choice for anyone. Plus, it is great for using up leftover rice and chicken, reducing waste in the kitchen.

How to Make Gluten-Free Chicken Fried Rice

Ingredients

• 2 cups cooked gluten-free rice
• 1 cup cooked chicken, chopped
• 2 tablespoons vegetable oil
• 1 cup mixed vegetables (carrots, peas, corn)
• 2 eggs, beaten
• 3 tablespoons gluten-free soy sauce
• 2 green onions, chopped
• Salt and pepper to taste

Directions

1. Heat the oil in a large skillet over medium heat.
2. Add the mixed vegetables and stir-fry for 2-3 minutes.
3. Push the vegetables to one side and pour the beaten eggs into the other side, scrambling until fully cooked.
4. Add the cooked chicken and rice to the pan, mixing everything together.
5. Pour in the gluten-free soy sauce and stir well until heated through.
6. Season with salt and pepper, and garnish with chopped green onions before serving.

How to Serve Gluten-Free Chicken Fried Rice

Serve Gluten-Free Chicken Fried Rice hot from the skillet. You can enjoy it as a main dish or as a side dish with your favorite protein. It pairs well with fresh salads or steamed vegetables for a complete meal.

How to Store Gluten-Free Chicken Fried Rice

To store leftovers, let the fried rice cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. When ready to eat, reheat in the microwave or on the stove until hot.

Tips to Make Gluten-Free Chicken Fried Rice

• Use leftover rice for best results; cold rice helps to maintain the texture.
• Feel free to add other vegetables like bell peppers or broccoli for extra flavor and nutrition.
• You can substitute cooked shrimp or tofu for chicken if you want a different protein option.

Variation

You can customize this dish by adding spices or sauces that you enjoy. For a spicy kick, add a bit of sriracha or red pepper flakes.

FAQs

1. Can I use brown rice instead of white rice?
Yes, brown rice works well too! Just make sure it’s gluten-free.

2. Is this dish suitable for meal prep?
Absolutely! This dish is perfect for meal prep. Make a big batch and store it for quick meals throughout the week.

3. Can I make this dish vegetarian?
Yes! Simply omit the chicken and add more vegetables or tofu to create a delicious vegetarian version.

Gluten-Free Chicken Fried Rice

A flavorful and colorful dish perfect for busy weeknights, packed with protein and vegetables, making it a healthy choice that's also gluten-free.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Gluten-Free

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups cooked gluten-free rice Use leftover rice for best results.
• 1 cup cooked chicken, chopped Can substitute with cooked shrimp or tofu.
• 2 tablespoons vegetable oil
• 1 cup mixed vegetables (carrots, peas, corn) Feel free to add other vegetables like bell peppers or broccoli.
• 2 large eggs, beaten
• 3 tablespoons gluten-free soy sauce
• 2 tablespoons green onions, chopped For garnish.
• to taste none salt and pepper

Method

 

Cooking

1. Heat the vegetable oil in a large skillet over medium heat.
2. Add the mixed vegetables and stir-fry for 2-3 minutes.
3. Push the vegetables to one side and pour the beaten eggs into the other side, scrambling until fully cooked.
4. Add the cooked chicken and rice to the pan, mixing everything together.
5. Pour in the gluten-free soy sauce and stir well until heated through.
6. Season with salt and pepper, and garnish with chopped green onions before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat in the microwave or on the stove until hot.