Gluten Free Chicken Fried Rice
This gluten free chicken fried rice is a satisfying weeknight favorite that rivals your go-to takeout spot. It's quick, flavorful, and sure to become a regular in your rotation.
Equipment
- wok
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)
Instructions
- 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.
- 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.
- 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.
- Add the garlic and ginger and stir for 30 seconds until fragrant.
- 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.
- 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.
Nutrition
Serving: 1servingCalories: 434kcalCarbohydrates: 42gProtein: 35gFat: 14g
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