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Gluten-Free Chicken Fried Rice

A delicious and filling dish that's easy to make and perfect for using up leftovers while being gluten-free.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Gluten-Free
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked gluten-free rice Use day-old rice for best texture.
  • 1 cup cooked chicken, chopped Leftover chicken works great.
  • 2 tablespoons vegetable oil
  • 1 cup mixed vegetables (carrots, peas, corn) Feel free to adjust according to preference.
  • 2 eggs, beaten
  • 3 tablespoons gluten-free soy sauce
  • 2 green onions, chopped For garnishing.
  • Salt and pepper to taste

Method
 

Cooking
  1. Heat the oil in a large skillet over medium heat.
  2. Add the mixed vegetables and stir-fry for 2-3 minutes.
  3. Push the vegetables to one side and pour the beaten eggs into the other side, scrambling until fully cooked.
  4. Add the cooked chicken and rice to the pan, mixing everything together.
  5. Pour in the gluten-free soy sauce, and stir well until heated through.
  6. Season with salt and pepper, and garnish with chopped green onions before serving.

Notes

To store leftovers, let the fried rice cool completely. Place it in an airtight container and keep it in the refrigerator for up to 3 days. You can freeze it for longer storage, but be sure to thaw it in the fridge before reheating.