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A skillet filled with healthy chicken fried rice, showing the step where eggs, vegetables, and chicken are combined before adding the rice.

Gluten-Free Chicken Fried Rice (Better Than Takeout!)

This Gluten-Free Chicken Fried Rice is better than takeout and ready in under 30 minutes! An easy, flavorful, and healthy weeknight dinner made with simple ingredients like tender chicken, leftover rice, and a savory gluten-free sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 450
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breast cut into 1/2-inch pieces
  • 2 tbsp avocado oil or other high-heat neutral oil, divided
  • 1 cup diced onion
  • 2 cloves garlic minced
  • 1 tsp fresh ginger minced
  • 2 large eggs lightly beaten
  • 1 cup frozen peas and carrots blend thawed
  • 3 cups cooked and chilled rice day-old rice works best
  • 1/4 cup gluten-free tamari or coconut aminos
  • 1 tsp toasted sesame oil
  • 1/4 cup sliced green onions plus more for garnish

Equipment

  • 1 Large Skillet or Wok
  • 1 Cutting Board
  • 1 Knife

Method
 

  1. Heat 1 tbsp of avocado oil in a large skillet or wok over medium-high heat. Season chicken with salt and pepper. Add to the skillet and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken and set aside.
  2. Add the remaining 1 tbsp of oil to the skillet. Add the diced onion and cook until it begins to soften, about 2-3 minutes. Add the minced garlic and ginger and cook for 30 seconds more until fragrant.
  3. Push the onion mixture to one side of the skillet. Pour the beaten eggs onto the empty side and cook, scrambling with a spatula, until just set. Mix the scrambled eggs in with the onions.
  4. Add the thawed peas and carrots and the cooked chicken back into the skillet. Stir to combine.
  5. Add the cold rice to the skillet, breaking up any clumps with your spoon. Pour the gluten-free tamari and sesame oil over everything. Stir-fry for 3-4 minutes, until the rice is heated through and has absorbed the sauce.
  6. Remove from heat and stir in the sliced green onions. Serve immediately, garnished with additional green onions if desired.

Notes

Tip 1: Use day-old, cold rice! This is the most important tip for fried rice. Cold rice is drier and less sticky, which allows the grains to separate and fry perfectly.
Tip 2: Don't be afraid to use high heat. This helps to create that classic 'wok hei' flavor and prevents the ingredients from steaming.
Tip 3: Prep all your ingredients before you start cooking. The cooking process is very fast, so you'll want everything ready to go.