Chicken and Vegetable Fried Rice (Gluten free, dairy free)

This easy chicken fried rice is a quick, flavour packed dinner that’s perfect for using up leftover chicken and or whichever vegetables you have in the fridge. It’s made with tender marinated chicken, plenty of vegetables and fluffy scrambled egg, all tossed together with rice and a simple gluten free soy and sweet chilli sauce.

It’s filling enough to serve as a meal on its own, but it also makes a delicious side dish alongside your favourite Asian inspired dishes. It’s quick, easy and perfect for a midweek dinner when you want something tasty without too much fuss. This recipe is gluten and dairy free, and you can easily switch up the vegetables or protein depending on what you have available. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!

Frequently Asked Questions

Can this be stored in the fridge and reheated?

Yes. This meal is great for meal prep and can be kept in the fridge for up to 48 hours and reheated in the microwave.

How many people does this recipe serve?

This particular recipe serves around 3 or 4 people, however you can double up the ingredients if you are cooking for more.

Which soy sauce do you use?

I use the Kikkoman gluten free tamari soy sauce which you can buy in bulk on Amazon for a really reasonable price. It lasts for months in the fridge.

I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice

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