Gluten-Free Vegetable and Chicken Fried Rice

Elevate your weeknight dinner game with this Gluten-Free Vegetable and Chicken Fried Rice, a vibrant dish that combines bold flavors, wholesome ingredients, and effortless preparation. Packed with tender chicken, crisp bell peppers, sweet carrots, and hearty green peas, this recipe offers a healthy twist on the classic takeout favorite. Chilled white rice is transformed with the rich umami of gluten-free tamari sauce, aromatic garlic, and fresh ginger, while scrambled eggs add a satisfying texture. Cooked in just 20 minutes, this one-pan meal is perfect for busy nights and eliminates the worry of gluten with simple, naturally gluten-free ingredients. Whether enjoyed on its own or paired with a side of stir-fried greens, this dish is a guaranteed crowd-pleaser.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 3 cups Cooked and chilled white rice
• 1 pound Boneless, skinless chicken breast
• 1 medium Carrot, diced
• 0.5 cup Frozen peas, thawed
• 1 medium Red bell pepper, diced
• 4 stalks Green onions, chopped
• 3 cloves Garlic, minced
• 1 teaspoon Fresh ginger, grated
• 2 large Eggs
• 3 tablespoons Low-sodium gluten-free tamari sauce
• 1 tablespoon Sesame oil
• 2 tablespoons Vegetable oil or avocado oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground black pepper

Directions

Step 1

Prepare the ingredients: Dice the chicken breast into small cubes, mince the garlic, grate the ginger, dice the carrot and bell pepper, and chop the green onions. Make sure the rice is cooked and chilled beforehand.

Step 2

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.

Step 3

Add the diced chicken to the skillet and season lightly with salt and pepper. Cook for 4-5 minutes, or until the chicken is fully cooked and lightly golden on the outside. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, heat another tablespoon of vegetable oil. Add the minced garlic and grated ginger, stirring constantly for 1 minute until fragrant.

Step 5

Add the diced carrot, thawed peas, and red bell pepper to the skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables are tender but still crisp. Push the vegetables to one side of the skillet.

Step 6

Crack the eggs into the empty side of the skillet and scramble them with a spatula. Once the eggs are fully cooked, mix them together with the vegetables.

Step 7

Turn the heat to high and add the cooked and chilled rice to the skillet. Stir everything together, breaking up any clumps of rice.

Step 8

Return the cooked chicken to the skillet and pour the gluten-free tamari sauce and sesame oil over the mixture. Stir well to coat everything evenly. Allow the fried rice to cook for another 3-4 minutes, stirring occasionally.

Step 9

Garnish with chopped green onions. Taste and adjust seasoning with additional tamari sauce, salt, or pepper if desired.

Step 10

Serve hot and enjoy your gluten-free vegetable and chicken fried rice!

Nutrition Facts

Serving size	(1584.7g)

Amount per serving	% Daily Value*
Calories	2240.1

Total Fat 70.7g	0%
Saturated Fat 14.4g	0%
Polyunsaturated Fat 5.8g
Cholesterol 757.6mg	0%
Sodium 2679.3mg	0%
Total Carbohydrate 207.5g	0%
Dietary Fiber 14.0g	0%
Total Sugars 15.3g
Protein 182.4g	0%

Vitamin D 104.7IU	0%
Calcium 281.6mg	0%
Iron 11.0mg	0%
Potassium 2496.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.0%

Protein: 33.2%

Carbs: 37.8%