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Gluten-Free Chicken Fried Rice

A simple, healthy version of a classic takeout dish that is gluten-free and packed with protein and fiber.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Gluten-Free
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked gluten-free rice Use chilled rice for the best texture.
  • 1 cup cooked chicken, diced Roasted, baked, or poached chicken works.
  • 1 cup mixed vegetables (peas, carrots, corn) You can use frozen mixed vegetables for convenience.
  • 2 each eggs, beaten For added protein.
  • 3 tablespoons gluten-free soy sauce Use low-sodium soy sauce for a healthier option.
  • 2 tablespoons sesame oil For frying.
  • 1 clove garlic, minced Enhances flavor.
  • 2 each green onions, chopped For garnish.
  • to taste Salt and pepper For seasoning.

Method
 

Cooking
  1. In a large skillet or wok, heat the sesame oil over medium heat.
  2. Add the minced garlic and cook for about 30 seconds until fragrant.
  3. Push the garlic to one side and pour the beaten eggs on the other side, scrambling them until fully cooked.
  4. Add the cooked chicken and mixed vegetables, stirring to combine.
  5. Add the cooked gluten-free rice to the skillet and mix well.
  6. Pour in the gluten-free soy sauce, stirring everything together until heated through.
  7. Season with salt, pepper, and chopped green onions before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. This dish freezes well. For a lighter option, pair with a side salad.