Easy Gluten Free Chicken Fried Rice
This quick and easy gluten free chicken fried rice is packed with tender chicken, crisp veggies, and savory tamari sauce. Perfect for busy weeknights, meal prep, or using up leftovers, it’s a comforting dish the whole family will love.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Asian
Ingredients
Scale
- 2 cups cooked white rice (cold; jasmine or basmati, gluten free)
- 1 pound boneless, skinless chicken breast, diced small (or thighs)
- 2 tablespoons gluten free tamari (or coconut aminos for soy-free option)
- 2 large eggs, beaten
- 1 cup frozen mixed vegetables (peas, carrots, corn; or fresh)
- 2 green onions, sliced thin (white and green parts)
- 2 cloves garlic, minced
- 1 tablespoon olive oil (or avocado oil)
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Optional: 1 teaspoon grated fresh ginger
- Optional: Chopped cilantro or parsley
- Optional: 1 tablespoon sriracha or chili paste
Instructions
- Dice chicken breast into small, bite-sized pieces. Mince garlic, slice green onions, and measure out cold cooked rice. Chop fresh veggies if using.
- Crack eggs into a bowl and whisk until smooth with a pinch of salt.
- Heat olive oil in a large skillet or wok over medium-high heat. Add diced chicken and cook, stirring occasionally, until golden and cooked through (about 4-5 minutes).
- Add minced garlic and mixed vegetables. Stir-fry for 2-3 minutes until veggies are thawed and fragrant.
- Push chicken and veggies to one side of the pan. Pour beaten eggs into the empty space. Let sit for 30 seconds, then gently scramble until just set. Mix everything together.
- Add cold rice to the pan. Drizzle in tamari and sesame oil. Stir well to combine, breaking up any clumps so every grain is coated. Let rice crisp up in spots.
- Sprinkle sliced green onions, salt, and black pepper. Add sriracha or chili paste if desired. Taste and adjust seasoning.
- Serve hot in bowls, garnished with extra green onions, cilantro, or sesame seeds.
Notes
Use cold, day-old rice for best texture. High heat gives fried rice its signature flavor. Customize with your favorite veggies or proteins. For a vegetarian version, skip chicken and add tofu or extra vegetables. Store leftovers in an airtight container for up to 4 days, or freeze for longer storage.
Nutrition
- Serving Size: About 1 1/2 cups per
- Calories: 350
- Sugar: 3
- Sodium: 700
- Fat: 10
- Saturated Fat: 2
- Carbohydrates: 40
- Fiber: 3
- Protein: 22
Keywords: gluten free, chicken fried rice, easy dinner, weeknight meal, meal prep, Asian, comfort food, quick recipe, healthy, family friendly