Honestly, if you told me years ago that I’d have a gluten-free version of chicken fried rice I loved just as much as the original, I’d have laughed. But here we are! This dish brings back memories of those quick weeknight dinners where the aroma of soy (gluten-free soy sauce, of course!) and garlic would fill the kitchen and everyone would sneak bites before dinner was even served. It’s that perfect blend of tender chicken, vibrant veggies, and that satisfying slightly crispy rice that just hits the spot every single time. I can’t wait for you to make this in your kitchen—it’s easy, comforting, and totally adaptable for your pantry staples.
1 lb boneless, skinless chicken breast or thighs, diced
2 tbsp vegetable oil or avocado oil, divided
3 large eggs, lightly beaten
1 cup frozen peas and carrots, thawed
3 green onions, sliced
2 cloves garlic, minced
1 tsp fresh ginger, grated
Salt and pepper, to taste
For the Sauce / Garnish:
3 tbsp gluten-free soy sauce (tamari works great)
1 tbsp toasted sesame oil
Optional: red pepper flakes or a dash of sriracha for heat
How I Make It
Step 1:
Start with your day-old rice — it’s key! If you only have freshly cooked rice, spread it out on a baking sheet and let it cool completely to avoid mushy fried rice. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat and add the diced chicken. Season with a pinch of salt and pepper, and cook until golden and cooked through, about 5-7 minutes. Transfer the chicken to a plate and set aside.
Step 2:
In the same skillet, add a little more oil if needed, and pour in the beaten eggs. Scramble them gently until just set, then remove and set aside with the chicken. This little step keeps the eggs fluffy and prevents overcooking later.
Step 3:
Add the remaining oil to the pan, then toss in the minced garlic and grated ginger. Stir-fry quickly until fragrant—your kitchen will smell amazing! Then, add the peas and carrots and cook for 2-3 minutes until just tender.
Step 4:
Now add the cold rice to the pan. Use a spatula to break apart any clumps and spread the rice out so it gets that slight crisp. Stir-fry for about 5 minutes, letting the rice slightly toast and absorb all those wonderful flavors.
Step 5:
Return the cooked chicken and eggs to the pan. Drizzle with the gluten-free soy sauce and sesame oil. Toss everything together and stir-fry for another 2-3 minutes so the sauce evenly coats the rice and the dish heats through.
Step 6:
Finish by folding in sliced green onions and giving it one last stir. Taste and adjust with salt, pepper, or extra soy sauce as needed. Serve hot and enjoy that warm, comforting bowl of wok-fried goodness!
Variations & Tips
Use cauliflower rice for a low-carb twist — just stir-fry it a little less to avoid sogginess.
Swap chicken for shrimp or tofu for a different protein but keep the cooking times similar.
Try adding diced bell peppers or sliced mushrooms for more veggie variety and color.
Make it spicy by adding chili garlic sauce or sriracha when adding the soy sauce.
Don’t skip the day-old rice — it really makes the texture perfect.
If you forget day-old rice, cook fresh rice with a little less water so it’s dryer.
How I Like to Serve It
This chicken fried rice is perfect on its own for a quick weeknight supper, but I also love pairing it with steamed bok choy or a simple cucumber salad for freshness. It’s great for lunchboxes, too—just reheat gently in a pan to keep that slight crisp texture. Feeling extra fancy? Garnish with toasted sesame seeds or a wedge of lime to brighten things up.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days; reheat on the stove for best texture.
If you don’t have tamari, look for a gluten-free soy sauce alternative at your local grocery or Asian market.
Closing: Trust me, once you nail this gluten-free chicken fried rice, it’ll become your go-to comfort meal that’s always delicious and easy to whip up.
