Gluten Free Chicken Fried Rice
This gluten free chicken fried rice is the perfect quick and easy weeknight meal. It’s done in under 30 minutes and requires only one pan. It has all the delicious flavors of traditional chicken fried rice but made with better for you ingredients and completely gluten free! Next time the family is thinking about ordering take out, give this recipe a try instead.
Why You’ll Love This Recipe
- This gluten free chicken fried rice is done in under 30 minutes.
- It is super easy to make.
- It is high in protein.
- This recipe is gluten free and dairy free. It can also easily be made paleo.
- It is incredibly flavorful.
- All you need is one pan.
Ingredients & Substitutions
- Olive oil. Olive oil is used to cook the chicken and veggies. Any neutral oil will work.
- Chicken breasts. 1-1.5 lb boneless, skinless chicken breasts, cut into bite sized pieces. You can sub boneless, skinless chicken thighs as well.
- Carrots. 1/2 cup of diced carrots, fresh or frozen work.
- Peas. 1/2 cup of peas, fresh or frozen work.
- Rice. 2 cups of white jasmine rice, cooked. You can sub with any rice you prefer.
- Eggs. 2 eggs are needed.
- Coconut aminos or Tamari. 1/4 cup of coconut aminos or tamari, add more if you’d like. For the coconut aminos add a dash of salt as they are much sweeter than tamari.
- Green onions. Chopped green onions are used as a garnish on this gluten free chicken fried rice.
How to Make
Step 1
Cook the chicken. Heat olive oil in pan at medium, high heat. Place chicken in skillet and add 1 tbsp coconut aminos. Cook for about 5-7 minutes or until browned on all sides.
Step 2
Cook the veggies. Remove chicken and set aside, add all the veggies to the pan and cook until softened and hot, add the rest of the coconut aminos.
Step 3
Add in rice & eggs. Place cooked chicken back in, followed by the rice, and then crack both eggs into the skillet. Stir until fully combined and eggs are cooked.
Step 4
Serve & enjoy! Remove from heat and serve on plates. Top the gluten free chicken fried rice with fresh green onions and enjoy!
Expert Tips
- Feel free to use the frozen veggie medley of carrots, peas, and corn. That way you don’t have to buy separate bags of the veggies. Corn isn’t traditionally in gluten free chicken fried rice but it adds a yummy flavor.
- Don’t overcook the chicken. There is nothing worse than dry chicken. Cook until chicken is browned on each side and cooked through but be sure to remove from the pan before cooking the veggies or the chicken may overcook.
- After adding the eggs, allow it to sit for a minute. The eggs will cook easier and then you can give things a stir and combine the eggs into the dish more evenly.
- If using coconut aminos over tamari, add a dash of salt to taste. Tamari (like soy sauce) is typically saltier and gives the traditional chicken fried rice flavor. The coconut aminos add a little bit of sweetness which is delicious but some salt is needed for seasoning.
Frequently Asked Questions
Is traditional chicken fried rice not gluten free?
No it is not! Since it is made with soy sauce, which contains gluten, it is not considered gluten free. However, tamari and coconut aminos are both gluten free which is what is used here.
How do I serve this gluten free chicken fried rice?
This is best served hot with fresh chopped green onions. Some additional toppings – sesame seeds, fresh cilantro, spicy peppers, etc.
How do I store it?
Store in an airtight container in the fridge for up to 4-5 days.
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Gluten Free Chicken Fried Rice
Ingredients
- 1 tbsp olive oil
- 1-1½ lb boneless, skinless chicken breasts, cut into bite sized pieces
- ½ cup carrots, diced
- ½ cup peas, fresh or frozen
- 2 cups white jasmine rice
- 2 eggs
- ¼ cup coconut aminos or tamari
- green onions, to garnish
Equipment
- 1 Large Skillet
Instructions
- Cook the chicken. Heat olive oil in pan at medium, high heat. Place chicken in skillet and add 1 tbsp coconut aminos. Cook for about 5-7 minutes or until browned on all sides.
- Cook the veggies. Remove chicken and set aside, add all the veggies to the pan and cook until softened and hot, add the rest of the coconut aminos.
- Add in rice & eggs. Place cooked chicken back in, followed by the rice, and then crack both eggs into the skillet. Stir until fully combined and eggs are cooked.
- Serve & enjoy! Remove from heat and serve on plates. Top the gluten free chicken fried rice with fresh green onions and enjoy!
Notes
- Feel free to use the frozen veggie medley of carrots, peas, and corn. That way you don’t have to buy separate bags of the veggies. Corn isn’t traditionally in gluten free chicken fried rice but it adds a yummy flavor.
- Don’t overcook the chicken. There is nothing worse than dry chicken. Cook until chicken is browned on each side and cooked through but be sure to remove from the pan before cooking the veggies or the chicken may overcook.
- After adding the eggs, allow it to sit for a minute. The eggs will cook easier and then you can give things a stir and combine the eggs into the dish more evenly.
- If using coconut aminos over tamari, add a dash of salt to taste. Tamari (like soy sauce) is typically saltier and gives the traditional chicken fried rice flavor. The coconut aminos add a little bit of sweetness which is delicious but some salt is needed for seasoning.
- Store in an airtight container in the fridge for up to 4 days.
So yummy and easy!
It truly is!! So happy you liked it!