30-Minute Gluten Free Chicken Fried Rice
This 30-minute gluten free chicken fried rice delivers everything you need—speed, nutrition, flexibility, and taste. It’s proof that you don’t need takeout to enjoy a comforting rice bowl packed with color and protein. Keep it classic or get creative with your fridge finds—either way, you’re guaranteed a satisfying, naturally gluten-free meal the whole family will love.
Ingredients
- 3 cups cooked cooled white rice (jasmine or basmati)
- 2 tablespoons avocado oil or olive oil divided
- 3 large eggs beaten
- 1 cup diced red bell pepper
- 1 cup diced carrots
- ½ cup frozen peas no need to thaw
- ½ cup frozen corn
- 2 green onions sliced
- 1 –2 cloves garlic minced
- 1 teaspoon fresh ginger minced or grated
- 3 –4 tablespoons gluten-free tamari or coconut aminos
- ½ tablespoon toasted sesame oil
- ¼ teaspoon black or white pepper
Instructions
- Scramble the Eggs
- Heat ½ tablespoon oil in a large skillet over medium heat. Pour in beaten eggs and gently scramble until just set but still glossy. Remove and set aside.
- Cook the Vegetables
- In the same skillet, add the remaining oil and turn heat to medium-high. Add carrots and bell pepper. Cook 3–4 minutes until slightly tender.
- Add Aromatics and More Veggies
- Stir in frozen peas, corn, garlic, ginger, and green onions. Cook 1–2 minutes until fragrant and vibrant.
- Add Rice and Sauce
- Add the cold rice, tamari, sesame oil, and pepper. Stir-fry for 1–2 minutes, breaking up clumps and coating evenly. Add more tamari to taste if needed.
- Finish with Eggs
- Return scrambled eggs to the skillet. Break them into small pieces and stir everything together. Serve hot.
Notes
-
- Rice: Always use cold, cooked rice for best texture. Fresh rice gets too sticky.
-
Tamari: Use reduced-sodium tamari to control saltiness. Coconut aminos also work well.
- Add Protein: Stir in leftover chicken, ham, or quick-cooked shrimp for extra protein.
- Vegetable Swaps: Broccoli, mushrooms, zucchini, or cabbage are great add-ins.
Nutritional Facts (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 375 kcal |
| Protein | 21 g |
| Carbohydrates | 40 g |
| Total Fat | 13 g |
| Saturated Fat | 2.5 g |
| Sugar | 3 g |
| Dietary Fiber | 4 g |
| Sodium | 670 mg |
| Cholesterol | 145 mg |