Chicken Fried Rice

Legal Disclaimer: This post contains affiliate links which means if you purchase a product I recommend using my link I may receive a compensation for it, but it does not affect your purchasing price in any way. 

Rice is a staple for a gluten-free household. This Chicken Fried Rice has been a favorite of my family’s for a couple years now and even my one-year-old likes it! It’s quick and simple to make, healthy, and most importantly – gluten and dairy free. I’ve made it several different ways but the recipe you will see below is the most common concoction.

To make 6 servings of this Chicken Fried Rice (each serving will be 2/3 cup), start with 1 1/2 cups of uncooked rice. You can use brown, jasmine, white – whatever kind of rice suites your fancy. I typically use long-grain white rice for this recipe, because it is the easiest for my little one to eat. I used to cook rice the traditional way – boiled on the stove – until I realized it was way faster and easier to use my multi-cooker!

My model (shown to the left) is outdated (I’ve had it about 3 years), but there is a fancy digital one on Amazon available for purchase:

Fagor LUX LCD Multi-Cooker, 4 Quart – Digital Pressure Cooker, Slow Cooker, Rice Cooker and Yogurt Maker with 33 Cooking Programs – Stainless Steel – 935010073

It takes 10 minutes for my multi-cooker to make white rice, and I like using it best because it cooks the rice so well that the rice ends up quite sticky, which is perfect for Asian recipes like this Chicken Fried Rice! I also love that it’s so big; I usually make a huge batch of rice at one time and use some of it for this recipe and the rest I save for later. Use the same ratios of water and rice as listed on the package of rice for boiling it on the stove.

While your rice is cooking, heat up 3 Tbsp. of olive oil in a large skillet over medium heat. Wash your boneless skinless chicken breasts and trim the fat off. Then cut your chicken breasts into 1-inch chunks and place in the skillet. An idea that I stole from my mom that helps cut down on dishes to wash when dealing with chicken is to cut it up with kitchen shears! That way you can hold the chicken and cut it right into the pan – no knives or cutting boards to have to wash afterwards.








Once the chicken is fully cooked, mince 4 cloves of garlic and add to the pan. Although buying minced garlic in a jar is much more efficient, you do lose some of the medicinal properties of garlic when it’s not freshly chopped, so I prefer to use whole cloves and use my garlic press to mince them. This also takes out having to use another cutting board and knife.

As the garlic begins to saute, add in 1 tsp. ground ginger and one 12 oz. bag of frozen peas and carrots to the pan. Stir and heat through; cooking for 5-7 minutes.

Then, crack 4 eggs into the pan and mix continuously with chicken and veggies until scrambled.

Lastly, add in 1/2 cup of gluten-free soy sauce and your rice (now 3 cups cooked) to the pan; stir and heat through.

All done!

See below for the full recipe, cost estimate, and nutrition facts.




One Comment

Leave a Reply