A gluten free chicken fried rice recipe that tastes as good as takeout but is made with healthy olive oil and full of good-for-you vegetables!

Confession time… I make fried rice AT LEAST every other week.  It is one of my #1 go-to recipes.  We always seem to have the necessary ingredients on hand… vegetables, soy sauce, rice wine vinegar, eggs and rice.

Some weeks I don’t have all of the veggies I need, but that’s OK!– because you and I both have complete freedom to make this fried rice with whatever we have in our kitchen.  One ingredient I will say is very, very important is the rice wine vinegar.  It adds an extra kick to the dish that really gives it it’s “fried rice” flavor.

Have you discovered the joy of gluten free soy sauce yet?!  It tastes exactly like regular soy sauce (or at least what I remember of it from over 3 years ago!)  The one I can normally find at my local grocery store is Kikkoman’s Gluten Free Soy Sauce.

You can order a pack of 4 online if you don’t have it in your local supermarket.  One time I did find a reduced sodium, GF soy sauce, but it has been like finding a needle in a haystack because I cannot seem to find it anywhere!  If anyone has any details on where I can find it, please let me know!!

Hey all of you vegetarian eaters out there!!  You can easily make this dish sans chicken.  Simply leave out the step where chicken is added and skip straight to the addition of the eggs.  It will still take magnificent.  Hope you enjoy your made-at-home take-out! 🙂

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Chicken Fried Rice

 A gluten free chicken fried rice recipe that tastes as good as takeout but is made with healthy olive oil and full of good-for-you vegetables!

Course Main Course

Cuisine Chinese

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 5 servings

Calories 777 kcal

Author London

Ingredients

• ½ c. carrots chopped into ½-inch cubes
• 1 c. bell pepper cut into 1-inch pieces
• 1 c. onion cut into 1-inch pieces
• ½ c. olive oil divided
• 1 lb. chicken cut into ½-inch cubes
• 5 eggs
• ½ t. pepper
• ½ t. salt
• 4 c. cooked rice
• 3 ½ T. soy sauce gluten free
• 2 T. rice wine vinegar
• 1 t. sesame oil
• ½ c. frozen peas
• Green onions optional

Instructions

1. In a wok, or large skillet, combine 3 T. olive oil, bell peppers, onions and carrots. Sautee for about 3-5 minutes over medium heat.
2. Push vegetables to the side and drizzle 1 T. olive oil into the skillet and place chicken in oil. Cook over medium heat for 3-5 minutes, or until chicken is cooked through. Mix with vegetables.
3. Push all vegetables and chicken to one side and leave room to crack the eggs. Drizzle 1-2 T. olive oil in the spot you have cleared and add in eggs, salt and pepper. Scramble in that spot for 2-3 minutes, or until cooked. Once cooked, you can combine the eggs into the rest of the vegetable mixture.
4. Once eggs are cooked, add in cooked rice, soy sauce, rice vinegar, sesame oil and 1 T. olive oil. Cook over medium heat for 10 minutes. If you like extra crispy fried rice, let rice sit over medium to medium-high heat for a full minute before mixing again. Rice likes to stick to the bottom of the pan so be sure to scrape all of the crispy goodness off of it! Repeat this process until to your desired crispiness.
5. Mix in frozen peas during the last 2 minutes of cooking.
6. Top fried rice with green onions to serve and enjoy!

Nutrition Facts

Chicken Fried Rice

Amount Per Serving

Calories 777 Calories from Fat 378

% Daily Value*

Total Fat 42g 65%

Saturated Fat 8g 40%

Cholesterol 231mg 77%

Sodium 205mg 9%

Potassium 600mg 17%

Total Carbohydrates 66g 22%

Dietary Fiber 4g 16%

Sugars 6g

Protein 30g 60%

Vitamin A 119.6%

Vitamin C 92.4%

Calcium 8.1%

Iron 15.7%

* Percent Daily Values are based on a 2000 calorie diet.