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A close-up shot of healthy gluten-free chicken fried rice in a pan, showing the texture of the rice, chicken, and vegetables.

Gluten-Free Chicken Fried Rice: A Quick & Healthy Weeknight Meal

A delicious and easy Gluten-Free Chicken Fried Rice recipe made with simple ingredients. This healthy, one-pan meal is ready in under 30 minutes, making it the perfect weeknight dinner that's better than takeout.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breast cut into 1/2-inch pieces
  • 1 tbsp vegetable oil or other neutral oil
  • 1 small onion finely chopped
  • 2 large eggs lightly beaten
  • 3 cups cooked and chilled rice day-old rice works best
  • 1 cup frozen peas and carrots thawed
  • 3 tbsp gluten-free tamari or coconut aminos
  • 1 tsp toasted sesame oil
  • 2 green onions sliced for garnish (optional)

Equipment

  • 1 Large Skillet or Wok
  • 1 Spatula

Method
 

  1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until golden and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
  2. Add the chopped onion to the same skillet and sauté for 2-3 minutes until softened and fragrant.
  3. Push the onion to one side of the skillet. Pour the beaten eggs onto the empty side and cook, scrambling with a spatula, until just set. Mix the scrambled eggs with the onions.
  4. Add the chilled rice, peas, and carrots to the skillet. Drizzle with gluten-free tamari and sesame oil. Stir-fry for 3-5 minutes, breaking up any rice clumps, until everything is heated through.
  5. Return the cooked chicken to the skillet and toss to combine. Serve immediately, garnished with fresh green onions if desired.

Notes

For the best texture, use day-old rice that has had time to dry out in the refrigerator.
Feel free to add other vegetables like corn, bell peppers, or broccoli.
Ensure your tamari is certified gluten-free, as not all tamari is.