Quick chicken fried rice is a gluten-free go-to

One tradition I treasure is having Chinese food on New Year’s Day. There is something about the re-set, the comfort and predictability of it. But it isn’t just for the New Year! This chicken fried rice recipe is one that you likely have the ingredients for on hand, you can easily adapt it and you can make it over and over again. It’s just as reliable as the calendar turning over in to January 1 each year. Enjoy GFFs!

Gretchen Aerni

Chicken fried rice (gluten-free)

quick to put together with on-hand ingredients like chicken, eggs, oils and rice

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Course: Main Course

Cuisine: Chinese

Ingredients Equipment Method Notes

Ingredients

  

• 2 tbsp sesame oil
• 2 tbsp avocado oil
• 1 lb chicken breasts, cut into 1/2 inch cubes
• 3 green onions, thinly sliced, divided
• 1 cup diced carrots
• 2 garlic cloves, minced
• 3 large eggs, beaten
• 4 cups cooked rice
• 3 tbsp soy sauce (gluten-free)

Equipment

• rice cooker

Method

 

1. Heat oil in a large skillet or wok on medium-high.
2. Add chicken and cook for 5-6 minutes until cooked through.
3. Transfer chicken to a plate and set aside.
4. Reserve 2 Tbsp. of the onions for garnish.
5. Add remaining onions and carrots to pan. Cook for 3-4 minutes until carrots are softened. Add garlic and cook one minute.
6. Push vegetables to one side of the pan. Add eggs to the other side and scramble.
7. Add rice, cooked chicken and soy sauce to pan. Stir well and cook for 4-5 minutes until warmed through. Season with salt and pepper. Garnish with reserved onions.

Notes

La Choy soy sauce is naturally gluten-free.

Kikkoman and San-J both have gluten-free soy sauce.