Gluten Free Chicken Fried Rice
This gluten-free chicken fried rice is quick, easy, and packed with flavor. It’s ready in 20 minutes and combines savory marinated chicken, aromatic garlic and ginger, fresh lime, and a hint of heat.
Ingredient Notes
- Chicken breast: Use thinly sliced chicken breast for quick and even cooking. You can also use chicken thighs if you prefer.
- Tamari (gluten-free): Tamari gives the same salty, savory depth as soy sauce without gluten. Make sure to check the label to confirm it’s certified gluten-free. You can also use coconut aminos as a good tamari substitute.
- Cooked rice: Use cold, day-old rice for the best texture. The grains firm up as they rest, which helps them fry properly without clumping or turning mushy. Fresh rice can be used, but it holds more moisture, so day-old rice will always give the best stir-fried results.
- Garlic and ginger: Fresh garlic and ginger give the dish its aromatic base. It’s best to use them fresh for the best flavor. If needed, you can use pre-minced, but avoid garlic and ginger powder as a substitute.
- Fresh chili: Fresh chili adds heat along with a bright, fresh flavor. Dried chili flakes are also a good substitute and bring a steady, even heat, though without the same fresh note.
- Sesame oil: A small drizzle of sesame oil finishes the dish with a strong, nutty flavor. Measure carefully because a little goes a long way.
- Lime juice: Fresh lime juice brightens the dish and balances the savory flavors.
- Eggs: Beaten eggs add protein and texture, giving the rice more body and richness.
- Spring onions and cilantro: Fresh garnishes that add color, aroma, and brightness to the finished dish. They round out the flavors and lift the presentation.
Chef Tips
How to dry fresh rice quickly: Day-old rice fries best because the grains are dry and firm. If you only have freshly cooked rice, spread it out on a tray in a thin layer and place it in the fridge, uncovered, for 1 hour. This helps the surface moisture evaporate and firms up the rice for frying.
Avoid overcrowding the pan: If you are cooking a larger batch or using a smaller pan size, cook the chicken in two rounds to keep the heat high and get proper caramelization. When too much chicken goes into the pan at once, it releases moisture that pools at the bottom. Instead of searing, the chicken will steam and boil, which reduces flavor.
Storage and Leftovers
Refrigerate leftovers: Allow the fried rice to cool, then transfer it to an airtight container. Store in the fridge for up to 3 days.
Freeze for longer storage: Portion the rice into freezer-safe containers or bags and freeze for up to 3 months. Spreading the rice flat in a bag makes it easier to store and helps it thaw evenly.
How to reheat fried rice: The best way to reheat is in a hot wok or skillet with a splash of oil. This restores the texture and keeps the rice grains separate. A microwave works, but the rice will be softer.
Recipes You May Like
- Chicken Chow Mein
- Chicken Stir-Fry with Noodles
- Chicken Momos
- Corned Beef and Rice
- Popcorn Chicken
- Turkey Chops
- Vegetable Chow Mein
Gluten Free Chicken Fried Rice
Equipment
- Mixing Bowl
Ingredients
Chicken Marinade
- 1 Chicken breast finely sliced
- 1 tbsp Tamari gluten free
Stir-Fry
- Canola oil as needed
- 1.1 lbs Cooked rice preferably cold, day-old rice
- 2 cloves Garlic minced
- ⅓ oz Ginger minced
- 1 Fresh chilli finely sliced
- 2 tbsp Tamari gluten free
- ½ tsp Sesame oil
- ½ Lime juiced
- 4 Eggs beaten
Garnish
- Spring Onion sliced
- Cilantro sliced
Instructions
Marinate the Chicken
- In a mixing bowl, combine the sliced chicken and 1 tablespoon of tamari. Set aside to marinate while you prepare the rest of the ingredients.
Stir-Fry
- Heat a well-seasoned wok or large non-stick over medium-high heat for 1 minute. Add canola oil. Once hot, add garlic and ginger, then stir-fry for 30 seconds until fragrant.
- Add the marinated chicken and stir-fry for 3–4 minutes, until fully cooked. Add the chili and cook for another 30 seconds.
- Add the cooked rice and stir-fry for 1–2 minutes until hot. Drizzle in 2 tablespoons of tamari, sesame oil, and lime juice. Mix well, then remove everything from the pan and set aside.
- Reheat the pan with a drizzle of canola oil. Add the beaten eggs and stir regularly with a wooden spoon or spatula until cooked through.
- Return the chicken and rice mixture to the pan. Mix thoroughly and taste for seasoning. Adjust with additional tamari or lime juice if needed.
Serve
- Serve straight from the wok, garnished with sliced spring onions and cilantro.
