This gluten free chicken fried rice recipe is a great for those watching their sodium and fat intake, as well as being gluten-free. If you are not watching your fat you can use any chicken parts versus chicken breast meat. If you are not on a gluten free diet you can use regular soy sauce. If you are not watching your sodium intake you can use any kind of regular gluten free soy sauce or tamari sauce. If you are vegetarian, you can use scrambled eggs versus chicken.
Check out a similar recipe video where you can make chicken fried rice without really measuring anything when you’re in a huge hurry. Use leftover rice or rotisserie chicken. View video at Gluten Free Chicken Fried Rice Video.
This recipe is available to everyone. Check out a fast and easy Gluten Free Chicken Fried Rice Video Without Using a Recipe
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Gluten Free Chicken Fried Rice
Whether you using left over chicken or making some fresh, this is an easy gluten free recipe that is tasty, too!
- 2 chicken breasts
- 3 1/2 cups cooked white rice
- 1/4 cup chopped onion (preferably green onion, but yellow will work)
- 1/4 cup chopped bell pepper (optional)
- 1/2 zucchini, cubed small (optional)
- 1/4 cup corn (optional)
- 4 large eggs (optional)
- 1/2 cup chopped iceberg lettuce
- Gluten free, low-sodium tamari or gluten free soy sauce or coconut aminos (Braggs), to taste
- 1 Tablespoon rice vinegar (optional)
- Trim any excess fat off of chicken breasts.
- Cut in bite size pieces.
- Broil for less fat content; or you can fry or grill them until thoroughly cooked; takes about 12 minutes.
- Chop cooked breasts in pieces about 1/2” square; set aside.
- If using, beat eggs, fry, scrambling with whisk in preheated, oiled pan. If egg pieces are not small enough, chop into smaller pieces about 1/2” wide; set aside. Using a whisk when scrambling them makes the pieces smaller.
- Add additional oil to pan and preheat. If using yellow onion, bell pepper, or zucchini, sauté until onion is transparent and vegetables are slightly tender. Add corn, if using and stir occasionally until warm.
- In same pan, add a bit more oil, preheat, add rice, eggs and chicken, and stir.
- Add soy sauce to taste; for additional flavor when using little soy sauce, add vinegar.
- If using green onion add it now,stir, and cook for about 1 minute.
- Add chopped lettuce right before serving to keep some of the crunchiness and toss.
- Garnish with a little chopped raw green onion, if desired.
Sprinkle in some smoked paprika, though it takes away from the Asian flavors. I love combining cultural foods.
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