Gluten-Free Chicken Fried Rice

This Gluten-Free Chicken Fried Rice brings all the flavors of your favorite takeout right to your home kitchen, with the confidence that it's completely safe for gluten-free diets. By swapping traditional soy sauce for gluten-free tamari, you get that same rich, umami-packed flavor without any wheat-based ingredients. The secret to perfect fried rice lies in using day-old rice that's been refrigerated, which creates those distinct, separate grains that absorb the sauce beautifully without becoming mushy. This one-pan wonder combines tender pieces of chicken, colorful vegetables, and fluffy rice all tossed together in a hot wok or skillet. The high heat creates those coveted crispy edges while the tamari, sesame oil, and aromatics infuse every grain with incredible flavor. It's a complete meal that comes together in under 30 minutes, making it perfect for busy weeknights when you're craving something satisfying and wholesome. Fried rice has its origins in Chinese cuisine, where it was traditionally a way to use up leftover rice and vegetables. This gluten-free version honors that tradition while making it accessible to those avoiding gluten. The beauty of this dish is its versatility—you can easily customize it with your favorite vegetables or protein, making it a recipe you'll return to again and again. Plus, it's often more budget-friendly and healthier than ordering takeout, with no hidden ingredients or cross-contamination concerns.

Ingredients

• 4 cupscooked white rice, cold, preferably day-old
• 1 lbboneless skinless chicken breast, diced into 1/2-inch pieces
• 3 tbspgluten-free tamari sauce
• 3 tbspvegetable oil, divided
• 3 largeeggs, beaten
• 1 cupfrozen peas and carrots, thawed
• 3 clovesgarlic, minced
• 1 tbspfresh ginger, minced
• 4 stalksgreen onions, sliced, white and green parts separated
• 1 tspsesame oil
• 1/2 tspsalt
• 1/4 tspblack pepper
• 1 tbspsesame seeds, for garnish optional

Method

1. If using freshly cooked rice, spread it on a baking sheet and refrigerate for at least 1 hour to dry out. Break up any clumps of cold rice with your hands so the grains are separated. 0:05
2. Season the diced chicken with salt and pepper. Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. 0:04
3. Add the chicken to the hot wok and cook, stirring occasionally, until golden brown and cooked through, about 5-6 minutes. Transfer chicken to a plate and set aside. 0:05
4. Add 1 tablespoon of oil to the same wok. Pour in the beaten eggs and scramble them, breaking into small pieces with a spatula, about 1-2 minutes. Transfer eggs to the plate with the chicken. 0:05
5. Add 1 tablespoon of sesame oil to the same wok. Add the minced garlic, ginger, and white parts of the green onions. Stir-fry for 30 seconds until fragrant. 0:05
6. Add the thawed peas and carrots to the wok and stir-fry for 1-2 minutes until heated through. 0:04
7. Add the cold rice to the wok, breaking up any remaining clumps. Stir-fry for 2-3 minutes, tossing constantly to heat the rice and coat it with the aromatics. 0:05
8. Return the cooked chicken and scrambled eggs to the wok. Pour the tamari sauce and sesame oil over everything. Toss well to combine and cook for 1-2 minutes until everything is heated through and well mixed. 0:05
9. Remove from heat and stir in the green parts of the sliced green onions. Taste and adjust seasoning with additional tamari or salt if needed. 0:04
10. Serve immediately, garnished with sesame seeds if desired. Enjoy your homemade gluten-free fried rice! 0:03