Gluten Free Chicken Fried Rice

The more you make this dish, the quicker and easier it gets. Stock your pantry with gluten free soy sauce and oyster sauce so you're always ready to make it.

Course Side Dish

Cuisine Chinese

Keyword chicken fried rice

Prep Time 15

Cook Time 10

Total Time 25

Servings people

Calories 432kcal

Author Cinde Little

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