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.
Chicken and Vegetable Fried Rice
Ingredients
- 2 chicken breasts
- 0.5 teaspoon garlic granules
- 0.5 teaspoon Chinese 5 spice
- 0.5 teaspoon chilli powder
- 2.5 tablespoons gluten free soy sauce
- 200 g uncooked rice
- 0.5 tablespoon sesame oil
- 1 onion (diced)
- 1 teaspoon chopped garlic
- A few broccoli florets (sliced)
- 1 red pepper (diced)
- 1 cup peas
- 2 tablespoons sweet chilli sauce
- 0.5 teaspoon rice wine vinegar
- Optional: 2 eggs
Instructions
- Start by preparing your chicken. Cut your chicken into thin strips and then add your garlic granules, Chinese 5 spices, chilli powder and a splash of the gluten free soy sauce. Mix well until everything is coated and set aside for 10 minutes. You can use this time to prepare all your vegetables.
- Put your rice on to cook on a saucepan on the hob. This usually takes around 15 minutes depending on your rice. Leave to cook while you start cooking the chicken.
- To a large frying pan add sesame oil followed by the marinated chicken. Cook on a medium to high heat, making sure to turn the chicken until cooked through (around 5 minutes). Add the onion, garlic, broccoli, pepper and peas and cook for another 5-10 minutes until everything is soft.
- Make the sauce by mixing the remaining gluten free soy sauce with sweet chilli sauce and rice wine vinegar. Turn the heat down to low and then add the cooked rice to the frying pan along with the sauce. Fry for a few minutes, stirring continuously so the rice doesn't stick until everything is coated.
- Optional: Add the eggs. Make a gap in the middle of the rice and crack your eggs along with a splash of soy sauce. Scramble the eggs and then leave to cook for a few minutes. Stir the scrambled egg through the rice and serve.
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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