Easy Gluten-Free Chicken Fried Rice Recipe (Under 30 Minutes!)

We all have those nights when the fridge is mostly empty, everyone is begging for takeout, and it’s so tempting to open up your favorite delivery app. The only problem is that when you’re gluten-free and craving Chinese takeout, it’s almost impossible to find that option in gluten-free…until now! Open the fridge, grab some leftover rice, and in less than 30 minutes, you’ll have delicious Gluten-Free Chicken Fried Rice, ready to serve.

Is it terrible that I could literally eat this every single day? This recipe is one from the ages; it came out of a very old cookbook that my grandma passed on to me, and I immediately wondered why we didn’t have this growing up. It uses what you have on hand, like leftover rice, cooked chicken, and veggies, then it can easily be sizzled to perfection in a wok or skillet. Gluten-Free Chicken Fried Rice is a go-to recipe when you need a tasty, filling, and easy-to-prepare meal on a busy weeknight. If you want to use less oil, then follow the recipe for Air Fryer Chicken Fried Rice.

Table of contents

• What is Gluten-Free Chicken Fried Rice?
• Why You’ll Love this Recipe
• Ingredient Notes
• How To Make Gluten-Free Chicken Fried Rice
• Tips for the Best Chicken Fried Rice
• Variations and Substitutions
• Frequently Asked Questions
• What to Serve with Chicken Fried Rice
• Storage Tips

What is Gluten-Free Chicken Fried Rice?

Gluten-Free Chicken Fried Rice is a quick stovetop stir-fry meal consisting of cold, pre-cooked rice, diced chicken, eggs, and mixed vegetables tossed together with a little bit of oil and gluten-free soy sauce in a skillet or wok. It is made perfectly safe for celiac and gluten sesnsitives by using certified gluten-free soy sauce. This recipe is perfect because it turns leftovers into a delicious new meal in less than 30 minutes.

Why You’ll Love this Recipe

• Ready in less than 30 minutes.
• Easy to make gluten-free.
• Use pantry ingredients like rice and vegetables.
• Perfect for busy weeknights.
• All made in one pan!

Ingredient Notes

• Cooked Chicken – This is the perfect way to utilize leftover chicken or rotisserie chicken.
• Vegetable Oil – A little bit of oil is needed for stir-frying.
• White Onion – Adds aromatic flavor to the fried rice.
• Celery – Adds a crunchy base to the fried rice.
• Carrots – Adds additional crunch to the fried rice, plus flavor.
• Cooked and Cold White Rice – Cold rice is an absolute must for fried rice. If you use cold rice, you’ll get a good crunchy rice, but if you use warm rice, it will turn into mush really fast!
• Egg – Whisked and scrambled directly into the rice to add texture and protein.
• Gluten-Free Soy Sauce – Tamari is the best choice for gluten-free soy sauce; it provides the deep flavor that you know and love about fried rice.

How To Make Gluten-Free Chicken Fried Rice

1. Warm up a medium-sized skillet on medium-high heat on the stove, add in the oil, and begin by warming up and simmering the chicken for about 2 minutes.
2. Add in the onion, celery, and carrots, and continue to simmer for about 5 minutes or until the onions are translucent.
3. Keeping the heat on medium-high, add in the cooked and cold rice.
4. Stir in about 2 TBSP of soy sauce or enough to turn the rice a brown color. Continue simmering and cooking this for about 10 minutes or until heated through.
5. Stir in the beaten egg, and let this cook for 1-2 minutes until it’s fully cooked and incorporated.
6. If you want it darker in color, add in the remaining soy sauce or additional to taste preference. Serve with green onion to garnish.
7. This dish makes about 4 servings, depending on size.

Tips for the Best Chicken Fried Rice

• Always use cold rice! It must be at least a day old so that it has fully dried out.
• Cook on higher heat rather than steam; keep things on medium-high heat.
• Be sure to have everything prepped in advance.
• Start by adding 1-2 tablespoons of soy sauce, then gradually add more to taste.
• Use the correct size pan. It’s best to use a large skillet or wok to avoid overcrowding the pan.

Variations and Substitutions

• Swap the protein – Easily swap the chicken for diced gluten-free ham, shrimp, or beef.
• Low-sodium option – If you want a dinner with less sodium, swap out the soy sauce for coconut aminos.
• Add more veggies – Add in additional veggies like frozen peas, sweet corn, or shredded cabbage.

Frequently Asked Questions

Gluten-Free Soy Sauce will be used for fried rice to give it flavor.
If you want something with less sodium, try Coconut Aminos. Coconut Aminos works great, but remember it’s not the same taste as Soy Sauce, similar but not exact.

This recipe will use COOKED and COLD White Rice. Remember again…COOKED and COLD.
This is best used with leftover rice that is in the fridge. It’s a great way to utilize that rice instead of tossing it.

As long as it’s cooked and cold, brown rice will work too.

Fried rice turns out soggy if there is too much moisture in the pan, caused by overcooking or using warm rice.

No, most soy sauce is NOT gluten-free, so it’s very important that you choose a certified gluten-free soy sauce such as Tamari Gluten-Free Soy Sauce. I find this regularly at Walmart.

What to Serve with Chicken Fried Rice

Air Fryer Egg Rolls

Crispy Lettuce Wraps

Broccoli Florets

Spring Rolls

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. When ready to serve, heat for 1-2 minutes on the stovetop over medium-high heat.

Gluten-Free Chicken Fried Rice proves that you can easily conquer dinnertime with simple leftovers and basic pantry staples. Warm up the skillet tonight and enjoy a meal made in minutes.