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Gluten-Free Chicken Fried Rice

A delicious one-pan meal that combines chicken, gluten-free rice, and colorful vegetables, all enveloped in a savory soy sauce for a satisfying dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Gluten-Free
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked gluten-free rice
  • 1 cup cooked chicken, diced
  • 1 cup mixed vegetables (peas, carrots, corn) You can use fresh or frozen.
  • 2 large eggs, beaten
  • 2 tablespoons soy sauce (gluten-free)
  • 1 tablespoon sesame oil
  • 2 stalks green onions, chopped For garnish
  • Salt and pepper to taste

Method
 

Cooking Instructions
  1. In a large skillet or wok, heat the sesame oil over medium heat.
  2. Add the mixed vegetables and sauté for 2-3 minutes until tender.
  3. Push the veggies to the side of the skillet and pour in the beaten eggs, scrambling until fully cooked.
  4. Add the cooked chicken and rice to the skillet, stirring to combine all ingredients.
  5. Pour the soy sauce over the mixture and stir well to combine.
  6. Season with salt, pepper, and top with chopped green onions before serving.

Notes

For best texture, use day-old rice. You can swap chicken for shrimp or tofu, and add red pepper flakes for heat. Store leftovers in an airtight container for 3-4 days in the fridge or freeze for up to 3 months.