This gluten free chicken fried rice recipe is simple and delicious. It uses long lasting fresh ingredients like ginger and garlic, making it the perfect dinner to eat at the back end of your shopping week.
Importance Of Seasoning Your Wok
It is very important to use a pre seasoned wok. This will stop the food sticking and burning against the wok whilst also adding incredible flavour to your recipe. If you want to learn how to season and clean a wok check here.
Why I Cook Rice In & Large Deep Sauté Pan
There are many ways you can cook rice, some better than others. It is a skill I have seen many chefs lacking and many home cooks nervous to do.
The main problem I see is that they undercook the rice. This is normally because they haven’t added enough water to cook the rice with.
The other problem is they overcook and undercook the rice at the same time. This is generally because they add too much rice into a pot.
A lot of pots are narrow, they don’t have giant surface areas. When you add rice to water its sinks to the bottom and piles up. Not letting much water in-between, whilst also absorbing it.
When you bring the rice to a simmer most of the rice doesn’t rotate. And with a thick layer of rice it’s very hard to evenly cook, even when mixing.
This is why I use a large sauté pan, the surface area is a lot bigger. You will have thinner piles of rice. Which is cooks much more easier and mixes much better.
Once you have finished cooking, you then leave the lid on for 10 minutes. This streams the rest of the rice and absorbs any left over bits of water.
Chicken Marinade Ideas
Marinading chicken is one of the best ways to add flavour to your chicken fried rice. There are many tasty combinations you can make and try. So if you fancy spicing up your gluten free chicken fried rice, try some of these tasty combos.
* Be sure to check the labels of these products before buying to make sure they are completely gluten free.*
- Soya marinade – 2 tbsp Soya sauce | 2 tbsp Sake | 1 tsp Oyster sauce | 1 tsp Rice wine vinegar
- Tom yum marinade – 1 tsp Ginger, minced | 2 tsp Fish sauce | 1 tbsp Lime | Chillies | Fresh coriander
- Miso marinade – 1 tsp Miso paste | 2 tbsp Sake | 1 tsp Rice wine vinegar
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Chicken Fried Rice
- 1 Chicken breast finely sliced
- 20 ml Soya Sauce gluten free
- 200 g Jasmine Rice rinsed
- 400 ml Water
- 1 tbsp Sea Salt
- 1 tbsp Sesame Oil optional
- Vegetable Oil
- 2 Garlic minced
- 10 g Ginger minced
- 1-2 Fresh Chilli sliced
- 40 ml Soya Sauce gluten free
- 2 Eggs beaten
- 1 Spring Onion sliced
- Mix together the chicken and soya sauce, then set to the side.
- Add water, salt and rice to a large deep sauté pan. Bring to the boil and then turn down the heat to a simmer, whilst mixing regularly. Simmer for 15-20 minutes whilst mixing regularly, until all the water has everoprated. Place a lid on the sautepan and leave to sit for 10 minutes.
- Take off the lid and mix in sesame oil. Set to the side with the lid off.
- Heat a large wok over medium high heat for 1 minute. Add vegetable oil, garlic and ginger and quickly shake it around the pan constantly for 30 seconds. Add the chicken and stir fry for 3-4 minutes, until all the meat is golden. Add chillie and sauté for 30 seconds.
- Add rice and stir-fry for 1-2 minutes, until hot. Drizzle over the soya sauce and mix. Push the mixture to the side and add the beaten egg to the over side. Using a wooden spoon or spatula keep mixing the beaten egg until its cooked.
- Mix the mixture together and taste for seasoning. Adjusting with soya sauce if necessary.
- Serve straight from the wok with a sprinkle of spring onions