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.
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.
Made this recipe?I’d love to hear what you thought in the comments.