Name: Gluten Free Chicken Fried Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 3 cups Cooked Jasmine Rice (chilled, preferably day-old); 1 lb Boneless Skinless Chicken Breast (diced small); 3 tbsp Tamari (gluten free soy sauce); 1 tbsp Sesame Oil; 2 tbsp Vegetable Oil (divided); 3 Eggs (beaten); 1 cup Frozen Peas and Carrots; 3 Green Onions (sliced, whites and greens separated); 3 cloves Garlic (minced); 1 tsp Fresh Ginger (grated); 1/2 tsp White Pepper; Salt (to taste)

This gluten free chicken fried rice is one of those meals I make all the time. It’s quick, it’s filling, and it honestly tastes better than most takeout versions I’ve had.

The secret is using day-old rice. Freshly cooked rice is too soft and sticky for fried rice. When it sits in the fridge overnight, it dries out just enough to get that perfect slightly crispy texture in the wok.

Instead of regular soy sauce, this recipe uses tamari, which is naturally gluten free. You get the same savory flavor without any gluten, and most people can’t tell the difference at all.

Everything comes together in about 20 minutes, and you only need one wok or large skillet. Easy cooking and easy cleanup.

If you’re eating gluten free and miss ordering fried rice, this one is for you. It’s simple, satisfying, and something the whole family will enjoy.

Why You’ll Love This Recipe

Tastes Better Than Takeout – The combo of tamari, sesame oil, fresh garlic, and ginger gives this homemade fried rice that authentic restaurant flavor without worrying about hidden gluten in takeout sauces.

Perfect for Leftover Rice – Got day-old jasmine rice sitting in the fridge that you don’t know what to do with? This recipe turns it into the best crispy fried rice you’ve ever had.

Ready in Under 30 Minutes – From dicing the chicken to plating it up, this entire fried rice comes together super fast because everything cooks quickly in a hot wok.

Packed with Protein – Between the chicken breast and the scrambled eggs, this fried rice is a filling and balanced meal that will actually keep you full for hours.

Ingredients

3 cups Cooked Jasmine Rice (chilled, preferably day-old)
1 lb Boneless Skinless Chicken Breast (diced small)
3 tbsp Tamari (gluten free soy sauce)
1 tbsp Sesame Oil
2 tbsp Vegetable Oil (divided)
3 Eggs (beaten)
1 cup Frozen Peas and Carrots
3 Green Onions (sliced, whites and greens separated)
3 cloves Garlic (minced)
1 tsp Fresh Ginger (grated)
1/2 tsp White Pepper
Salt (to taste)

How to Make

Step 1

Season the diced chicken with 1 tablespoon of the tamari and a pinch of white pepper. Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the chicken and stir-fry for 4 to 5 minutes until cooked through and lightly browned. Transfer to a plate.

Step 2

Add the beaten eggs to the same wok and scramble for about 1 minute, breaking them into small pieces. Transfer to the plate with the chicken.

Step 3

Add the remaining 1 tablespoon of vegetable oil to the wok over high heat. Add the frozen peas and carrots and the white parts of the green onions. Stir-fry for 2 minutes until the vegetables are heated through.

Step 4

Add the garlic and ginger and stir for 30 seconds until fragrant.

Step 5

Add the chilled rice to the wok, breaking up any clumps with your spoon. Spread it in a flat layer and let it cook without stirring for about 1 minute to get a slightly crispy texture, then toss and repeat.

Step 6

Return the chicken and scrambled eggs to the wok. Drizzle the remaining 2 tablespoons of tamari and the sesame oil over everything. Toss well to combine. Season with white pepper and salt to taste. Garnish with the green parts of the green onions and serve hot.

Helpful Tips

Use Day-Old Rice

This is probably the most important thing for good fried rice. Freshly cooked rice has too much moisture, and it will turn into a mushy, sticky mess in the wok instead of getting that nice separate grain texture.

Cook your jasmine rice the day before and spread it out on a sheet pan or plate, then stick it in the fridge uncovered overnight. The fridge dries out the surface of each grain, which is exactly what you want.

If you forgot to do this ahead of time, cook the rice, spread it on a sheet pan, and put it in the fridge for at least 2-3 hours. It won’t be as good as truly day-old rice, but it will work in a pinch.

Keep the Heat High the Whole Time

Fried rice needs high heat to get that slightly smoky, restaurant-style flavor. If your heat is too low, the rice will steam instead of fry, and you’ll end up with something soft and wet instead of lightly crispy.

Let your wok or skillet get really hot before you add anything. You should see a faint wisp of smoke coming off the oil before you drop in the chicken. That’s how you know the pan is ready.

This also means you need to work fast. Have all your ingredients prepped and within arm’s reach before you turn on the stove, because once you start cooking, everything moves quickly.

Double Check Your Tamari

Not all tamari is automatically gluten free. Most tamari is, but some brands do contain a small amount of wheat, so always flip the bottle around and check the label before you use it.

Look for one that specifically says “gluten free” on the front or has a gluten free certification. San-J and Kikkoman both make clearly labeled gluten free tamari that works great in this recipe.

Frequently Asked Questions

Can I use freshly cooked rice instead of day-old rice?

You can, but day-old rice works so much better because it has dried out in the fridge and the grains are firmer. Fresh rice has too much moisture, which means it tends to clump together and turn mushy when you stir-fry it.

If you’re in a pinch, spread freshly cooked rice on a baking sheet in a thin layer and pop it in the fridge for about 30 to 60 minutes. That helps dry it out enough to get a nice texture in the wok.