Gluten-Free Fried Rice with Chicken and Vegetables
Satisfy your cravings with this vibrant Gluten-Free Fried Rice with Chicken and Vegetables—a quick, wholesome dish packed with bold flavors and colorful, nutrient-rich ingredients. Tender marinated chicken, fragrant jasmine rice, and a medley of bell peppers, carrots, peas, and green onions come together in a sizzling wok, enhanced with sesame oil, garlic, and ginger for an irresistible aroma. This gluten-free recipe is elevated with tamari soy sauce, offering the perfect balance of savory and umami without compromising dietary needs. Ready in just 35 minutes, this easy-to-make meal is ideal for busy weeknights or meal prepping. Serve it hot and fresh for a satisfying dish that’s light yet filling, making it a family favorite that’s guaranteed to please!
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Recipe Information
Ingredients
- 1 pound chicken breast, cubed
- 0.25 cup gluten-free soy sauce (tamari)
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 2 large eggs, beaten
- 4 cups cooked jasmine rice
- 0.5 cup frozen peas, thawed
- 1 large carrot, diced
- 1 medium red bell pepper, diced
- 3 stalks green onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by marinating the chicken. In a small bowl, combine the cubed chicken with 2 tablespoons of the gluten-free soy sauce. Set aside to marinate while you prepare the other ingredients.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble them until cooked through. Remove the eggs from the skillet and set aside.
Add the remaining tablespoon of vegetable oil to the same skillet, then add the marinated chicken. Stir-fry the chicken until it is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the sesame oil, garlic, and ginger. Stir-fry for 30 seconds until aromatic.
Add the carrots and red bell pepper to the skillet and stir-fry for about 3-4 minutes until they begin to soften.
Add the cooked jasmine rice, peas, scrambled eggs, and cooked chicken back to the skillet with the vegetables. Stir everything together to combine.
Pour the remaining 2 tablespoons of gluten-free soy sauce over the rice mixture. Season with salt and black pepper. Stir-fry everything together for another 3-4 minutes, ensuring the rice is fully mixed with the vegetables and chicken and heated through.
Stir in the chopped green onions just before serving to add a fresh vibrant flavor.
Serve the gluten-free fried rice hot, garnished with additional green onions if desired.
Nutrition Facts
Calories |
2585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.5 g | 107% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 28.5 g | ||
| Cholesterol | 756 mg | 252% | |
| Sodium | 5435 mg | 236% | |
| Total Carbohydrate | 262.6 g | 95% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 15.5 g | ||
| Protein | 189.8 g | 380% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 286 mg | 22% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2634 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
