Gluten Free Chicken Fried Rice takes a bit of chopping but like all recipes, it gets easier once you've made it a few times. The key for gluten free is a well-stocked Asian pantry. For this recipe that means both gluten free soy sauce and oyster sauce.
We cook this fried rice all year and serve it with anything or nothing. If I was entertaining friends I'd add Chinese onion bread and Pork Tenderloin with Asian Flavours. I have a few Asian-fusion desserts I might make, including these mini coconut tartlets filled with whipped cream and candied ginger.
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Ingredients
Many sources say fried rice was invented to use up day old rice. However, there are just as many cooks who think this dish should be made with freshly cooked rice. To me that means it doesn't matter.
- Eggs - Essential for fried rice.
- Garlic, ginger & onion - The aromatics that are the base of so many dishes.
- Chicken, carrot & red pepper - My choice for flavour and colour.
- Cooked rice - Preferably long grain rice like Thai Jasmine rice or basmati.
- Gluten free soy sauce - A staple for anyone cooking gluten free.
- Gluten free oyster sauce - Look for Panda brand with the green label.
- Green onions - Essential for the look and taste.
- Frozen peas - This recipe is one of the reasons I keep peas in the freezer at all times.
- Sesame seeds - Optional but a nice touch.
See recipe card for complete list of ingredients and exact amounts.
Ingredients for an Asian Pantry
If you're new to gluten free Asian cooking check out this post, Setting up an Asian Pantry. If you're comparing the taste and quality of ingredients I recommend you have a fun Soy Sauce vs Tamari Tasting to learn more. Adventurous cooks know there is no end to amazing dishes waiting to be made in your kitchen.
Instructions
This recipe is for cooks who like to prep everything first, then cook. This decreases the stress of getting the timing right. When someone figures out their preferred method of cooking, keep feeding them those recipes. Scroll down to see my favourites.
Substitutions & Variations
This recipe is a guide. Substitute and vary it based on your taste and what you have in the fridge.
Chicken - Replace chicken with pork, shrimp or tofu. Alternately serve your desired protein on the side, cooked fresh or leftover.
Vegetables - Cut them in similar size for the traditional look of fried rice. Add leftover pieces of cooked broccoli or other veggies you have and like. Make it your own.
Sauce - We like the simple combination of soy sauce and Oyster sauce. I always substitute hoisin and Oyster sauce for each other. They're not the same but it works for me.
Get The Tools: Wok Cooking
highly recommend you buy a wok. You'll never regret it! One of the first kitchen tools I was given was a wok with a little Chinese cookbook by Martin Yan. Eventually I got a flat bottom wok and it's perfect for stir-frying lots of veggies, without any flipping onto the floor, making saucy curries, steaming anything and deep frying.
- Standard 13-inch flat bottom wok
- Carbon Steel wok
- Smaller 11-inch wok
Top Tip: The Asian Pantry
It sounds daunting to set up your pantry with all (or almost all) gluten free ingredients. Either set aside some time to do it, or just start with soy sauce and Oyster sauce. Cooking becomes less stressful when you stock only the gluten free item (not gluten filled and gluten free).
Gluten Free Chicken Fried Rice
Ingredients
EGG
- 1 tablespoon butter
- 2 eggs, beaten
AROMATICS
- 2 tablespoon oil
- 2 garlic cloves finely chopped
- 1 teaspoon minced ginger
- ½ cup finely chopped onion
MEAT & VEGETABLES
- 1 chicken thigh, diced small
- ½ cup finely diced carrot
- ½ cup finely diced red pepper
RICE & SAUCE
- 2 cups cooked rice (½ cup uncooked rice)
- 2 tablespoon GF soy sauce
- 1 tablespoon GF oyster sauce
FINISHING
- 4 green onions, thinly sliced
- ¼ cup frozen peas
- GARNISH - sesame seeds
Instructions
PREP
- Measure and chop all ingredients. Combine soy sauce and oyster sauce. Line everything up in the order it will be used.
SCRAMBLE EGGS
- Heat wok on medium high heat. Add butter. When melted pour beaten eggs into wok, stir until scrambled but still soft. Tip out onto a plate with the green onion and peas for finishing.
COOK AROMATICS
- Add oil to wok. When hot add garlic, ginger and onion. Stir fry 30 seconds until onion is transparent.
- Add chicken, stir fry 1 minute (it will continue to cook until the dish is finished).
- Add carrot and red pepper, cook for another minute.
RICE & SAUCE
- Add rice, stir until there are no clumps.
- Pour soy sauce/oyster sauce mixture on rice and stir until all grains of rice are evenly coated in sauce, 2-3 minutes.
FINISHING
- Add peas, green onion and scrambled egg. Stir until well combined and heated through, about 1 minute.
- GARNISH – Sprinkle with sesame seeds and serve.
Nutrition
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More Stir-Fry Dishes
For those who love cooking where you prep in advance and then stir-fry. If you don't have a wok yet, you've got to get one!
Ice
Great Rice，tasty salade. good food in Chinese New Year. Happy new year!
Cinde Little
Happy New Year Ice! I'm glad you enjoyed the recipes.
steshni
made this vegetarian it was awesome!!! 10/10 would recommend
Cinde Little
Thanks Steshni! Once you make this recipe a few times it's quick and easy to come together. Who needs chicken anyway?!
Mia
Nice rice. Happy new year
Cinde Little
Happy New Year to you too Mia! I'm glad you enjoyed the rice.