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Gluten-Free Chicken Fried Rice

A delicious and customizable meal made with leftover chicken and rice, perfect for busy families.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Gluten-Free
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups cooked gluten-free rice Use day-old rice for the best texture.
  • 1 cup cooked chicken, chopped Use leftover chicken for convenience.
  • 2 tablespoons vegetable oil To heat the skillet.
  • 1 cup mixed vegetables (carrots, peas, corn) Feel free to add your favorite vegetables.
  • 2 large eggs, beaten Scramble to add protein.
  • 3 tablespoons gluten-free soy sauce Adjust to taste.
  • 2 tablespoons green onions, chopped For garnish.
  • Salt and pepper to taste To enhance flavor.

Method
 

Preparation
  1. Heat the oil in a large skillet over medium heat.
  2. Add the mixed vegetables and stir-fry for 2-3 minutes.
  3. Push the vegetables to one side and pour the beaten eggs into the other side, scrambling until fully cooked.
  4. Add the cooked chicken and rice to the pan, mixing everything together.
  5. Pour in the gluten-free soy sauce and stir well until heated through.
  6. Season with salt and pepper, and garnish with chopped green onions before serving.

Notes

Serve hot, can be enjoyed on its own or as a side dish. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or stovetop. You can also freeze it for up to 1 month.