Gluten-Free Chicken Fried Rice
A fast skillet dinner with chicken, vegetables, egg, and rice tossed in gluten-free tamari.
- Measurements grams + cups
- Cuisine Asian-inspired
Why You'll Like This Recipe
- It comes together faster than ordering takeaway, and in one pan.
- Cold leftover rice is the whole trick, so this is a good use for yesterday's pot.
- Swapping soy sauce for tamari is the only change that makes it gluten-free.
Cold rice, a hot pan, and about twenty-five minutes. This is a weeknight dinner that happens to be gluten-free rather than a gluten-free version of something else — the only swap is tamari in place of soy sauce.
Recipe
Gluten-Free Chicken Fried Rice
A fast skillet dinner with chicken, vegetables, egg, and rice tossed in gluten-free tamari.
Ingredients
Ingredients scaled. The method below still refers to the original quantities.
Instructions
- Step 1. Heat 15 g (1 tbsp) of the oil in a large skillet over medium-high heat. Cook the chicken for 5–6 minutes, until browned and cooked through. Transfer to a plate.
- Step 2. Add the remaining oil. Pour in the eggs and scramble just until set.
- Step 3. Add the peas and carrots and cook for 2 minutes. Stir in the garlic for 30 seconds.
- Step 4. Add the cold rice and cook for 3–4 minutes, breaking up any clumps.
- Step 5. Return the chicken to the skillet. Add the tamari and sesame oil and toss until evenly coated and hot.
- Step 6. Stir in the green onions and serve immediately.
Notes
- Naturally gluten-free foods can still pick up gluten through shared equipment or packaged ingredients. If you are cooking for celiac disease or another medically necessary gluten-free diet, use certified or clearly labelled gluten-free products and avoid cross-contact in your kitchen.
- Check the sesame oil label too if you need strict gluten-free certification.
Gluten-Free Chicken Fried Rice — Simple Table Recipes · https://simpletablerecipes.com/recipes/gluten-free-chicken-fried-rice/
Ingredient Notes
- Cooked rice
- Cold rice is the difference between fried rice and a pan of mush. Chilled overnight is ideal, because the grains dry out and firm up and will separate rather than clump.
- Gluten-free tamari
- Tamari is the gluten-free equivalent of soy sauce, but not every brand qualifies. Check the label rather than assuming.
Equipment
- Large skillet or wok
- Spatula
Substitutions
- Chicken
- Prawns, diced pork or firm tofu all work. For tofu, press and fry it separately first.
- Peas and carrots
- Any quick-cooking vegetable — sweetcorn, edamame, chopped peppers or bean sprouts.
Storage
Storing: Refrigerate in an airtight container for up to 3 days. Reheat in a hot skillet rather than the microwave to bring back some texture.
Frequently Asked Questions
Is fried rice gluten free?
Not usually. Standard soy sauce contains wheat, which is the main issue. Swapping it for certified gluten-free tamari makes the dish gluten free, provided the sesame oil and any other sauces are checked too.
Why does fried rice need cold rice?
Freshly cooked rice is soft and full of moisture, and it clumps and steams in the pan. Chilled rice has dried out and firmed up, so the grains separate and fry rather than turning to mush.
What is the difference between tamari and soy sauce?
Tamari is brewed with little or no wheat, so most versions are gluten free, and the flavour is slightly rounder and less sharp. Check the label — not every tamari is certified.
Can I use freshly cooked rice?
If you must, spread it on a tray and chill it in the fridge or freezer for 20 to 30 minutes first. It is not as good as overnight rice but it is far better than warm.
How do I stop fried rice going soggy?
Cold rice, a hot pan, and not too much at once. Overloading the pan drops the temperature and everything steams. Cook in two batches if you are doubling it.
Did you make this?
Let other people know how it went. One tap, nothing to fill in.
Thanks — that helps.
