Go Back

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
Cook Time 10 minutes
Total Time 25 minutes
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.