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A top-down close-up shot of freshly made gluten-free chicken fried rice in a large skillet, showing all the colorful ingredients.

Gluten-Free Chicken Fried Rice (Better Than Takeout)

This Gluten-Free Chicken Fried Rice is the perfect easy weeknight dinner, ready in under 30 minutes! It's better than takeout, packed with savory flavor, and easily customizable with your favorite veggies.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts cut into 1/2-inch cubes
  • 3 cups cooked and chilled long-grain white rice preferably day-old
  • 2 large eggs lightly beaten
  • 1 cup frozen peas and diced carrots blend thawed
  • 1/2 cup diced yellow onion
  • 2 cloves garlic minced
  • 3 tbsp gluten-free tamari or coconut aminos
  • 1 tbsp toasted sesame oil
  • 2 tbsp avocado oil or other high-heat oil, divided
  • 2 green onions thinly sliced, for garnish

Equipment

  • 1 Large Skillet or Wok
  • 1 Spatula

Method
 

  1. Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble for 1-2 minutes until just cooked. Remove from the skillet and set aside.
  2. Add the remaining tablespoon of avocado oil to the skillet. Add the diced chicken and cook for 4-5 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken and set aside.
  3. Add the diced onion to the skillet and cook for 2 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Add the peas and carrots blend to the skillet and cook for 2 minutes. Add the cold rice, breaking it up with your spatula. Stir-fry for 3-4 minutes until the rice is heated through.
  5. Pour the gluten-free tamari and sesame oil over the rice. Stir well to combine, ensuring all the rice is coated.
  6. Return the cooked chicken and scrambled eggs to the skillet. Toss everything together to combine and heat through.
  7. Serve immediately, garnished with sliced green onions.

Notes

For the best results, use day-old rice that has had time to dry out in the fridge. This prevents the fried rice from becoming sticky.
Make sure to check the label on your tamari to ensure it is certified gluten-free.