Chicken Fried Rice
35 min
|
easy
|
gluten-free,
lactose-free,
Mediterranean diet
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 15 min | 35 min |
Introduction
This easy chicken fried rice is loaded with tender seasoned chicken, fluffy brown rice, and plenty of veggies in every bite.
It is perfect for busy weeknights or using up leftover rice, and the gluten free tamari sauce adds big takeout style flavor.
Ingredients (4 servings)
Ingredients for the Chicken
Ingredients for the Fried Rice
Ingredients for the Gluten-Free Sauce
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How to Make Chicken Fried Rice
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Prep and season the chicken
Pat the diced chicken dry with paper towels so it browns instead of steaming.
Toss it with 1 teaspoon olive oil, sea salt, black pepper, garlic powder, and onion powder until evenly coated.
-
Mix the gluten free sauce
In a small bowl whisk together gluten free tamari, sesame oil, minced garlic, and grated ginger until smooth.
Set the bowl near the stove so it is ready when the rice hits the pan.
-
Cook the chicken
Heat a large nonstick skillet or wok over medium high heat until hot.
Add the seasoned chicken in a single layer and cook, stirring occasionally, until cooked through and lightly browned.
Transfer the cooked chicken to a plate and keep it nearby.
-
Scramble the eggs
Return the skillet to medium heat and add about half of the tablespoon of olive oil.
Beat the eggs in a small bowl, then pour them into the pan.
Scramble gently until just set, breaking them into bite sized pieces, then slide the eggs onto the plate with the chicken.
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Stir fry the vegetables and rice
Add the remaining olive oil to the skillet and increase the heat back to medium high.
Add the white parts of the green onions and the minced garlic, then cook until fragrant, about 30 seconds.
Stir in the frozen peas and carrots and cook until warmed through and any extra moisture cooks off.
Add the cold brown rice, breaking up any clumps with a spatula so every grain gets some pan contact.
-
Finish the fried rice
Pour the tamari sauce over the rice and vegetables, then stir fry until everything looks glossy and smells toasty.
Return the cooked chicken and scrambled eggs to the skillet and toss until heated through.
Turn off the heat, sprinkle in the green onion tops, taste, and adjust salt or pepper if needed.
Serve the chicken fried rice hot right from the pan.
Substitutions
- Chicken breast -> boneless skinless chicken thighs
- Use the same weight of diced boneless skinless thighs instead of breast. They stay juicier, add richer flavor, and make the fried rice taste a little more indulgent.
- Tamari -> coconut aminos
- Swap tamari for the same amount of coconut aminos if you need a soy free option. The flavor is slightly sweeter and milder, so you may want an extra pinch of salt.
- Brown rice -> day old white rice
- You can use leftover long grain white rice instead of brown rice, using the same volume. The fried rice will taste lighter and fluffier, with less chew but still great texture.
Tips
- Use truly cold rice
- Chilled rice fries instead of clumping, so cook it the day before and refrigerate uncovered for an hour first.
- Let the pan stay hot
- Keep the heat at medium high while stir frying so the rice sears slightly and stays separate, not mushy.
- Do not crowd the skillet
- If your pan is small, cook the rice in two batches so steam escapes and the texture stays dry.
- Adjust sauce to taste
- For stronger flavor, drizzle in an extra teaspoon of tamari at the end, tasting as you go.
- Prep everything before you cook
- Have all ingredients chopped, measured, and near the stove, since fried rice cooks fast and waits for no one.
Nutrition Facts *
| Energy | 715 | kcal |
|---|---|---|
| Protein | 41 | g |
| Total Fat | 13 | g |
| Carbohydrates | 110 | g |
| Dietary Fiber | 8 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Can I use freshly cooked rice instead of leftover rice?
- You can, but the rice must be dried a bit so it does not turn gummy. Spread hot rice on a baking sheet and chill until cold and slightly dried before frying.
- How can I make this completely gluten free?
- Use certified gluten free tamari and check that your frozen vegetables and spices are labeled gluten free. Avoid regular soy sauce, since many brands contain wheat.
- Can I leave out the eggs?
- Yes, simply skip the scrambling step and add a splash of extra tamari for more savory flavor. You can also stir in diced tofu for extra protein if you like.
- How do I store and reheat leftovers?
- Cool the fried rice quickly, then refrigerate it in a shallow airtight container for up to four days. Reheat portions in a hot skillet with a tiny splash of water or oil until steaming.
- Can I add other vegetables or leftovers?
- Yes, small diced vegetables or leftover meats work well, but add them near the end so they do not overcook. Keep the total amount similar so the pan never gets too crowded.
Serving Suggestions
This chicken fried rice is a cozy way to turn simple leftovers into a full meal.
Serve it with sliced cucumbers, chili crisp, or a quick sesame slaw for fresh crunch and a little heat.
For a fun twist, add pineapple chunks or kimchi, which bring bright contrast to the savory chicken and rice.
Reviews
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Diane, Campbell River, Canada: Perfect weeknight dinner for our family, quick to pull together with leftover rice and the flavor from the tamari-ginger sauce was fantastic.
: Happy it made an easy weeknight dinner for your family, Diane! That tamari-ginger sauce is one of my favorite ways to wake up leftover rice. 😊
Made this recipe? How did it go?
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