Buffalo Chicken Fried Rice Skillet

This Buffalo Chicken Fried Rice Skillet takes everything you love about game-day wings and reimagines it as a satisfying, gluten-free one-pan dinner. Crispy seared chicken thighs get tossed in a tangy buffalo hot sauce, then folded into golden fried rice studded with sweet peas and carrots. A cool, creamy ranch-style yogurt drizzle on top balances the heat, giving you that classic buffalo-chicken-and-ranch pairing in every bite. Using day-old cooked rice and simple, naturally gluten-free ingredients like certified gluten-free tamari, eggs, and fresh vegetables, this dish comes together in about 35 minutes — faster than delivery, and far friendlier to anyone avoiding gluten. It's a cozy, craveable dinner that proves eating gluten-free doesn't mean giving up takeout-style comfort food.

Ingredients

• 1.5 lbBoneless skinless chicken thighs, diced into 1/2-inch pieces
• 0.5 tspsalt
• 0.25 tspblack pepper
• 3 tbspNeutral oil, divided, such as avocado or vegetable oil
• 0.5 cupGluten-free buffalo hot sauce, such as Frank's RedHot (check label)
• 0.5 cupyellow onion, diced
• 0.75 cupcarrots, diced small
• 0.75 cupfrozen peas
• 2 clovesgarlic, minced
• 4 cupsCooked long-grain white rice, day-old, cold, grains separated
• 2 largeeggs, beaten
• 2 tbspgluten-free tamari, certified gluten-free soy sauce substitute
• 3 stalksgreen onions, sliced, divided
• 0.5 cupplain Greek yogurt
• 2 tbspButtermilk or milk, to thin the sauce
• 1 tspfresh dill, chopped, or 1/2 tsp dried
• 0.25 tspgarlic powder
• 0.25 tsponion powder
• 0.5 tsplemon juice
• 0.25 cupCrumbled blue cheese or extra green onion, optional, for garnish

Method

No instructions listed.