Description
A simple, flavorful, and comforting gluten-free Chicken Fried Rice recipe, perfect for busy weeknights and packed with protein and veggies.
Ingredients
Scale
- 2 cups cooked chicken breast, shredded
- 1/4 cup gluten-free soy sauce (or tamari)
- 2 cups cooked jasmine rice (or brown rice)
- 1 cup carrots, diced
- 1/2 cup green onions, chopped
- 2 large eggs, beaten
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons sesame oil
- Salt and pepper, to taste
Instructions
- Prep Your Ingredients: Ensure all your ingredients are ready to go before you start cooking. Chop your veggies, slice your chicken, and whisk your eggs in a bowl.
- Heat the Wok: In a large wok or skillet, heat sesame oil over medium-high heat until hot and shimmering.
- Scramble the Eggs: Pour beaten eggs into the wok and scramble until fully cooked, about 2-3 minutes.
- Stir-Fry the Veggies: Add more sesame oil, then toss in the chopped carrots and peas. Stir-fry for about 3-4 minutes.
- Add Chicken and Garlic: Toss in cooked chicken and minced garlic. Stir for about 2 minutes.
- Introduce the Rice: Add cold, cooked rice, breaking up any clumps, and let it fry for about 5 minutes.
- Season with Soy Sauce: Drizzle in soy sauce, plus salt and pepper to taste, stirring for another few minutes.
- Finish with Green Onions: Return scrambled eggs to the pan and add chopped green onions, tossing everything together.
Notes
This dish is flexible; feel free to throw in any veggies you have on hand or adjust proteins to suit your preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg
Keywords: chicken fried rice, gluten-free, easy weeknight meals, stir fry