Chicken Fried Rice (Gluten Free)

This Chicken Fried Rice is a meal you will turn to time and again as the perfect one-dish meal for your family. Delicious and super easy to make, it is packed with chicken and veggies – a meal everyone will love and will ask you to make over and over.

This is a delightful recipe, both to make and to eat. It is so simple to put together and tastes like it took hours. Best of all, you can use whatever pre-cooked meats you have available and substitute your favorite vegetables. If the vegetables are fresh, cut into small pieces and steam or lightly blanch them so they will be mostly cooked before you add them to the stir-fry.

Today is another edition of Progressive Eats, our virtual version of a progressive dinner party where each course is held at a different home. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. This month’s theme is Easy Summer Dishes and is hosted by Barb of Creative Culinary. We have a great collection of dishes for you and your family to enjoy. See the links below the recipe for more inspiration and great recipes!

These days we are working through our pantries trying to create delicious and variable meals for our families. If you are like me, you are trying to limit your trips to the grocery store and planning ahead as much as possible. This recipe makes use of pantry items, make-ahead rice, and leftover chicken, the perfect way to use surplus ingredients. And it couldn’t be easier to assemble and serve!

• Use whichever rice you like and have on hand – you can make the dish healthier with brown rice
• Next time you’re making rice, double or triple the amount and you can use the leftovers for this Chicken Fried Rice!
• Add even more raw veggies if you want, just steam or blanch them before you start the eggs and they will be ready to toss in when you add the chicken!
• I love my stir-fry pan from Anolon, it is good for so many dishes, not just stir-frying! It is big enough to easily toss ingredients together without everything flying all over the kitchen

I hope you love this Chicken Fried Rice as much as The Artist and I do. Simple and quick to make, it is a wonderful way to repurpose leftover chicken or other meats you have on hand.

Have a wonderful weekend!

Key Ingredients for Chicken Fried Rice:

• Cooked and cooled rice
• Oil and sesame oil
• Eggs
• Shallots and green onions
• Frozen carrots and peas
• Garlic, fresh ginger, and soy sauce (or coconut aminos)
• Cooked chicken

 

What type of rice should I use?

You want a long-grain or medium rice which has less starch so that the individual grains remain separated once cooked. I like basmati or jasmine from Lundberg Farms. You can use white or brown rice, whichever you prefer. Just remember that brown rice takes much longer to cook and plan accordingly.

 

I can’t eat soy – is there an alternative I can use?

Yes, coconut aminos are a great alternative. They are soy-free and gluten-free. Not as salty as soy sauce, you may want to adjust your seasonings with kosher salt if needed.

 

PRO Tip:

Have everything pre-measured and out on the counter next to the stove before you get started. Once you are cooking, you don’t want to walk away from the stove to get ingredients. This is known as mise en place in professional cooking. 

 

PRO Tip:

Use a grocery store rotisserie chicken for a fast and easy option. Take the meat off the bones and chop or shred into bite-size pieces.

 

Can I use a different protein?

Yes! You can use leftover cooked beef, pork, ham, turkey, or shrimp …  whatever you have handy can be tossed with the rice for a complete meal. Or leave the meat and egg out entirely and increase the amount of vegetables for a vegetarian  or vegan meal! 

 

How to make Chicken Fried Rice:

1. Cook the rice and let cool at least 2 hours or overnight to dry out
2. Scramble the eggs in a wok or large skillet with high sides; transfer to a bowl
3. Fry the shallots, onions, carrots and peas until softened; add garlic and ginger and cook 1 minute
4. Stir in the cooled rice, eggs, chicken, and soy sauce; toss together until warmed through; taste and adjust seasonings as needed
5. Transfer to a bowl or platter and sprinkle with green onion tops and sesame seeds; serve immediately

 

Kitchen Tools I Use to Make This Recipe (affiliate links):

• Stir-fry pan or wok
• Large spoon
• Large serving platter

 

Gluten-Free Tips:

Be sure to use gluten-free soy sauce, gluten-free tamari, or if you are avoiding soy, coconut aminos which is also gluten-free. Always double check labels in case the manufacturer has changed their formula which can happen without notice.

 

 

 

 

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