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Gluten free chicken fried rice – a truly delicious (& easy!) recipe for fried rice that is arguably better than takeout. Crispy, perfectly seasoned rice, scrambled eggs, sweet peas, and green onions bring this dish to life for a dinner that the whole family will love! Gluten free, soy free option, vegetarian option.
The best chicken fried rice
Fried rice is one of our ultimate back pocket recipes. It’s so versatile, easy to throw together, and satisfying. All you need is some cold rice, a protein, and a variety of veggies / alliums.
The easy answer to “what’s for dinner” when you feel like there’s nothing in the fridge. We’ve made it with everything from bacon to tofu, but today we’re talking about a super simple recipe for chicken fried rice that is a true super star of the bunch!
Why you’ll love this healthy fried rice
It is:
- Easy to make
- Protein rich
- Pantry friendly
- Filling
- Versatile
- Gluten free
- Easily modified to be vegetarian or soy free
- Absolutely delicious!!
Ingredient notes and substitutions
- Chicken breast – This recipe calls for finely diced chicken breast, but boneless skinless chicken thighs could also be used. I prefer to cut the chicken small so that it cooks quickly and is easily seasoned. For a vegetarian version of this recipe simply make without chicken or add some marinated tofu or tempeh instead.
- Cold rice – Cold rice is one of the key ingredients in making homemade fried rice. If you try to use just cooked rice it will stick together and create a mushy, sticky mess. If you’re in a pinch you can always cook the rice and stash it in the freezer for 30 – 40 minutes.
- Avocado oil or ghee – Avocado oil, ghee, or even coconut oil will all work well to make fried rice. The key is to use a fat with a high smoke point, since you’ll be stir frying at a high temperature.
- Eggs – Eggs add protein and flavor to the fried rice, but you can always leave them out if you prefer.
- Onion – Finely diced white onion adds a nice savory flavor. You could use shallots instead.
- Green onion – The white (or light green) part of the green onion is stir fried with the onion, and the darker green parts are used for a fresh and flavorful garnish.
- Tamari or coconut aminos – To season the fried rice you can either use tamari (gluten free soy sauce), or coconut aminos. But our personal favorite is a bit of both. Because the coconut aminos are slightly sweet they add a special touch.
- Fish sauce – Fish sauce is optional, so feel free to skip it if you don’t have any on hand or if it’s not your thing.
- Frozen peas – To keep this fried rice super simple and easy we’re using frozen peas for the veggie. Our freezer is almost never without a bag because they’re so handy for recipes like this.
- Salt and pepper – To taste after the fried rice is done!
- Bonus garnishes – We love adding a drizzle of chili oil or hot sauce to the top of our fried rice before digging in.
Where I like to shop for pantry staples
You can find all of the pantry staples for this recipe onThrive Market– a membership based natural products store that is like the Whole Foods of Costco but entirely based online and with the BEST wholesale prices.
What is the best type of pan to use for making fried rice?
The truth is, you don’t need a wok to make homemade fried rice. A large skillet will also work! The idea is to use a pan that will allow a lot of surface area for the rice to crisp up and for steam to escape.
The wider the pan = the more surface area.
If your skillet or wok is too small the rice likely won’t get as crispy, and could start to steam and remain moist instead of frying.
I prefer a nontoxic non-stick wok (or skillet) to keep the rice from sticking to the pan. But if you don’t have a non-stick option, there’s a simple trick you can use to keep your ingredients from sticking.
To create a non-stick surface on your stainless steel pan all you need to do is:
- Allow the pan to fully heat up – this can take a minute or two. Patience is key!
- Add fat to the pan and tip the pan to coat the surface with the hot oil.
- Before you start cooking make sure the oil has completely covered the surface of the pan (no bare spots) and is hot and shimmering.
- Add ingredients and cook away!
- You may have to repeat this process between each step (cooking the eggs, cooking the chicken, and finally the onions and rice).
How to make this gluten free fried rice
Like any stir fry recipe, it’s important to have all of your ingredients chopped, measured, and ready before you start cooking.
Here’s the step-by-step
- Season chicken. Add finely diced chicken breast to a small bowl and toss together with salt.
- Whisk the eggs with a bit of salt and set aside.
- Scramble the eggs. Heat 1/2 tablespoon avocado oil or ghee over medium high heat in a wok or large skillet. Add whisked eggs and scramble until just barely cooked. Transfer to a large plate or bowl.
- Cook the chicken. Add another 1/2 tablespoon oil to the pan and add the seasoned chicken. Cook, stirring frequently, until cooked through. Transfer to the plate or bowl with the scrambled eggs.
- Stir fry the onions. Add the remaining oil to the pan along with the diced onion and the light green parts of the green onion. Sauté until translucent and soft.
- Add the rice to the pan along with the tamari or coconut aminos, and fish sauce if using. Toss to combine and press into a thin layer so as much rice as possible has contact with the hot pan. This helps build some nice crispy bits!
- Add the chicken, scrambled eggs, and frozen peas back to the pan. Toss together and cook until peas are thawed, and everything is warmed through.
- Season to taste with salt, pepper, and more tamari if desired.
- Serve immediately topped with the thinly sliced dark green parts of the green onion, and chili oil if using. Add some fresh herbs like cilantro or basil for bonus points!
What kind of rice should you use for fried rice?
Long grain, medium grain, or jasmine rice tend to hold up best for fried rice. You can also substitute with brown rice if that’s your preference! If using brown rice the resulting texture will be more toothsome and chewy.
How to fix tasteless fried rice
If your rice seems like it needs a little extra flavor you can season it in a few ways.
Here’s some ideas:
- A little extra salt – taste as you season!
- An additional drizzle of gluten free soy sauce or coconut aminos
- Hot sauce or chili oil
- A drizzle of sesame oil
- A squeeze of fresh lime juice
How to reheat fried rice
If you have leftover fried rice, it’s super easy to reheat the next day.
Here’s how:
- To reheat on the stove top: Add 1-2 tablespoons of water to a medium size skillet and warm over medium high heat. When hot, add your cold fried rice and stir fry for a minute or two, until steamy and warmed through.
- To reheat in the microwave: Add fried rice to a microwave safe bowl. Dampen a paper towel and place it on top of the rice, tucking in the edges around the rice. Heat for 1-2 minutes, until warmed through. You can also use this method to reheat plain rice!
These tricks will keep your fried rice from drying out when reheated.
What is the secret to really good fried rice?
Really delicious fried rice at home is easy if you follow a few simple tips.
- Start with cold rice. This is my number one tip for making the best homemade fried rice! If you try to use freshly cooked, warm rice it will stick together and create a mushy, sticky mess. If you’re in a pinch you can always cook the rice and stash it in the freezer for 30 – 40 minutes. I’ve done this and it totally works! It’s ready to use when the rice is cool to the touch and the grains easily separate when you stir them.
- Prep your ingredients before you start cooking. Like most stir fry dishes, the actual cooking time is fairly short. Which means it will be SO helpful to have everything prepped and measured before you begin.
- Use a wok or a large skillet and make sure it’s nice and hot. The more surface area, the better. This helps prevent steaming and promotes those lovely crispy bits that are so addicting! Whatever you use, allow your pan to fully heat before starting to cook.
- Properly season. Taste as you go, and if your fried rice tastes bland season it with some of the suggestions given above.
Can you freeze fried rice?
Yep! You can totally freeze fried rice.
To freeze it allow to completely cool (or better yet chill it in the refrigerator overnight). Transfer to a freezer safe container (we love Souper Cubes for freezing leftovers!) and freeze for up to 4 months.
To reheat, thaw in the refrigerator overnight and reheat using one of the suggestions in the section above.
Love this healthy fried rice? Here’s some other yummy gluten free recipes to try!
- Gluten Free Mushroom Soba Noodle Stir Fry
- Ground Beef and Cabbage Whole30 Stir Fry
- Loaded Rice Noodle Stir Fry with Crispy Garlic
- Super Easy Crispy Pork Stir Fry
If you enjoyed this recipe we’d love it if you take 5 seconds to rate and review therecipe below.It’s also super helpful if you share any changes you made to the recipe! Thank you for sharing your kitchen with NK. We are so grateful you’re here!
Gluten Free Chicken Fried Rice (the perfect recipe for leftover rice!)
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- Author: Nyssa Tanner
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Gluten free chicken fried rice – a truly delicious (& easy!) recipe for fried rice that is arguably better than takeout. Crispy, perfectly seasoned rice, scrambled eggs, sweet peas, and green onions bring this dish to life for a dinner that the whole family will love! Gluten free, soy free option, vegetarian option.
Ingredients
Scale
- 1 pound chicken breast, finely diced
- 3 1/2 tablespoons avocado oil or ghee, divided
- 3 eggs
- 1 teaspoon kosher salt, divided
- 1/2 a small onion, finely diced
- 3 packed cups cold jasmine rice
- 3 tablespoons tamari or coconut aminos (a combination of both is our favorite!)
- 1 teaspoon fish sauce (optional, though you may need to season with extra tamari or salt if not using)
- 5 green onions, thinly sliced, light and dark green parts divided
- 1 cup frozen peas
- Salt and pepper to taste
- Chili oil or hot sauce (optional)
Instructions
- Season the chicken. Add finely diced chicken breast to a small bowl and toss together with 3/4 teaspoon kosher salt. Set aside.
- Whisk the eggs. Whisk together the eggs with 1/4 teaspoon kosher salt.
- Scramble the eggs. Heat 1/2 tablespoon avocado oil or ghee over medium high heat in a wok or large skillet. If using a stainless steel wok or skillet I recommend reading the tips above about how to create a nonstick surface without a nonstick pan. When hot, add whisked eggs and scramble until just barely cooked. Transfer to a large plate or bowl.
- Cook the chicken. Add another 1/2 tablespoon oil to the pan and add the seasoned chicken. Cook, stirring frequently, until cooked through. Drain off any liquid released from the chicken (or leave it behind in the pan and then dump it), and transfer chicken to the plate or bowl with the scrambled eggs.
- Stir fry the onions. Add the remaining 2 1/2 tablespoons of oil to the pan along with the finely diced onion and the thinly sliced light green parts of the green onion. Sauté, stirring occasionally, until translucent and soft – about 2-3 minutes.
- Add the rice to the pan along with the tamari or coconut aminos, and fish sauce if using. Toss to combine and press into a thin layer so as much rice as possible has contact with the hot pan. This helps build some nice crispy bits! Flip and stir occasionally, until the rice is warmed through, and tender yet crispy. This should take about 4-5 minutes.
- Add the chicken, scrambled eggs, and frozen peas back to the pan. Toss together and cook until peas are thawed, and everything is warmed through.
- Season to taste with salt, pepper, and more tamari if desired.
- Serve immediately topped with the reserved thinly sliced dark green part of the green onion, and chili oil or hot sauce if you like. Enjoy!
Notes
Long grain, medium grain, or jasmine rice tend to hold up best for fried rice. You can also substitute with brown rice if that’s your preference! If using brown rice the resulting texture will be more toothsome and chewy.
If your fried rice doesn’t seem to have a lot of flavor season it to taste with more salt, tamari, orcoconut aminos. You can also try adding a drizzle of toasted sesame oil or a squeeze of lime!
To freeze:allow to completely cool (or better yet chill it in the refrigerator overnight). Transfer to a freezer safe container (we loveSouper Cubesfor freezing leftovers!) and freeze for up to 4 months.
To reheat on the stove top:Add 1-2 tablespoons of water to a medium size skillet and warm over medium high heat. When hot, add your cold fried rice and stir fry for a minute or two, until steamy and warmed through.
To reheat in the microwave:Add fried rice to a microwave safe bowl. Dampen a paper towel and place it on top of the rice, tucking in the edges around the rice. Heat for 1-2 minutes, until warmed through. You can also use this method to reheat plain rice!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stove top
- Cuisine: Asian
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