Gluten-Free Fried Rice with Vegetables and Meat
Discover the ultimate comfort food with this Gluten-Free Fried Rice with Vegetables and Meat—a quick and flavorful meal perfect for weeknight dinners or meal prep. This vibrant dish features tender chicken breast, colorful veggies like carrots, bell peppers, and peas, combined with fluffy white rice and fragrant garlic, all tossed in a savory blend of gluten-free soy sauce and sesame oil. Scrambled eggs elevate the dish with added richness, while a sprinkle of green onions brings a fresh, aromatic finish. Ready in just 35 minutes, this gluten-free favorite is a wholesome, satisfying, and customizable one-pan wonder that's sure to please the whole family.
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Recipe Information
Ingredients
- 3 tablespoons Gluten-free soy sauce
- 2 tablespoons Sesame oil
- 2 tablespoons Vegetable oil
- 3 cups Cooked white rice
- 1 pound Chicken breast, diced
- 1 large Carrot, diced
- 1 medium Red bell pepper, diced
- 1 cup Frozen peas
- 3 stalks Green onions, sliced
- 3 cloves Garlic, minced
- 2 large Eggs, beaten
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a small bowl, mix the gluten-free soy sauce with sesame oil. Set aside.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat.
Add the diced chicken breast, and season with salt and black pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add another tablespoon of vegetable oil. Add the diced carrot and cook for 2 minutes.
Add the red bell pepper and cook for an additional 2 minutes, or until the vegetables are tender.
Stir in the garlic and cook for 30 seconds, until fragrant.
Push the vegetables to one side of the skillet. Add the beaten eggs to the empty side of the skillet. Scramble the eggs until fully cooked, then combine them with the vegetables.
Add the cooked rice to the skillet and stir everything together, ensuring the rice is well combined with the vegetables and eggs.
Return the cooked chicken to the skillet along with the frozen peas and sliced green onions.
Pour the soy sauce and sesame oil mixture over everything, and toss until the rice mixture is evenly coated.
Continue to cook and stir for another 2-3 minutes until everything is heated through.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with extra sliced green onions if desired.
Nutrition Facts
Calories |
2246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.0 g | 106% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 28.8 g | ||
| Cholesterol | 775 mg | 258% | |
| Sodium | 5610 mg | 244% | |
| Total Carbohydrate | 185.8 g | 68% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 18.6 g | ||
| Protein | 179.4 g | 359% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 264 mg | 20% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2717 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
