Gluten-Free Vegetable and Chicken Fried Rice
Transform your weeknight dinners with this quick and flavorful Gluten-Free Vegetable and Chicken Fried Rice! Packed with vibrant veggies, tender chicken, and perfectly scrambled eggs, this dish is coated in savory tamari sauce and nutty sesame oil for that signature fried rice taste—all without the gluten. Using pre-cooked, chilled rice ensures the perfect texture, while fresh ginger and garlic add aromatic depth. Ready in just 35 minutes, this stir-fried comfort food is a one-pan wonder that’s easy to customize with your favorite ingredients. Perfect for satisfying cravings while keeping mealtime stress-free, this recipe delivers wholesome, restaurant-style flavor in the comfort of your home.
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Recipe Information
Ingredients
- 3 cups Cooked and chilled white rice
- 1 pound Boneless, skinless chicken breast
- 1 medium Carrot, diced
- 0.5 cup Frozen peas, thawed
- 1 medium Red bell pepper, diced
- 4 stalks Green onions, chopped
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 2 large Eggs
- 3 tablespoons Low-sodium gluten-free tamari sauce
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil or avocado oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Prepare the ingredients: Dice the chicken breast into small cubes, mince the garlic, grate the ginger, dice the carrot and bell pepper, and chop the green onions. Make sure the rice is cooked and chilled beforehand.
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
Add the diced chicken to the skillet and season lightly with salt and pepper. Cook for 4-5 minutes, or until the chicken is fully cooked and lightly golden on the outside. Remove the chicken from the skillet and set aside.
In the same skillet, heat another tablespoon of vegetable oil. Add the minced garlic and grated ginger, stirring constantly for 1 minute until fragrant.
Add the diced carrot, thawed peas, and red bell pepper to the skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables are tender but still crisp. Push the vegetables to one side of the skillet.
Crack the eggs into the empty side of the skillet and scramble them with a spatula. Once the eggs are fully cooked, mix them together with the vegetables.
Turn the heat to high and add the cooked and chilled rice to the skillet. Stir everything together, breaking up any clumps of rice.
Return the cooked chicken to the skillet and pour the gluten-free tamari sauce and sesame oil over the mixture. Stir well to coat everything evenly. Allow the fried rice to cook for another 3-4 minutes, stirring occasionally.
Garnish with chopped green onions. Taste and adjust seasoning with additional tamari sauce, salt, or pepper if desired.
Serve hot and enjoy your gluten-free vegetable and chicken fried rice!
Nutrition Facts
Calories |
2240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.7 g | 91% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 2679 mg | 116% | |
| Total Carbohydrate | 207.5 g | 75% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 15.3 g | ||
| Protein | 182.4 g | 365% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 282 mg | 22% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2497 mg | 53% | |
*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.
