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Gretchen Aerni

Chicken fried rice (gluten-free)

quick to put together with on-hand ingredients like chicken, eggs, oils and rice
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Prep Time 10 minutes
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.