Name: Gluten-Free Fried Rice with Chicken & Veggies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American-Asian
Ingredients: 2 cups cooked rice – cold, leftover rice is key (more on that later); 1 lb chicken breast or thighs, chopped small; 2 eggs; 1 ½ cups chopped carrots (fresh, not canned—please don’t do canned carrots); 1 cup green peas (frozen works perfectly fine); 3 cloves garlic, minced; 1 small yellow onion, diced; 3 green onions, chopped; 1 cup chopped zucchini (optional, but adds a nice texture); 2–3 tablespoons avocado oil or any neutral oil with a high smoke point; ¼ cup gluten-free tamari (tastes just like soy sauce but without the wheat); 1 tablespoon toasted sesame oil; 1 teaspoon grated fresh ginger; 1 tablespoon rice vinegar; 1 teaspoon honey (optional, but balances the salt)

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You ever stand in front of your fridge, staring into the void, thinking, “I just want to eat something that tastes like I put in effort… but also, like, zero effort”? Yeah, me too. That’s exactly how this gluten-free chicken fried rice was born.

It’s that perfect combo of weeknight lazy and takeout-fakeout that checks all the right boxes.

And if you’re avoiding gluten—not because it’s trendy but because your body said “nope”—you know how hard it is to find a solid fried rice recipe that isn’t packed with soy sauce sneak attacks or weird thickeners.

This one’s got your back. Real chicken. Real veggies. Real rice. No gluten. No drama. And the best part? You can throw it together with fresh stuff from any regular grocery store in the U.S. (even the ones that still call tofu “weird cheese”).

Why Cold Rice Matters

If you use hot, freshly cooked rice for this—it’s gonna be mushy. Like soggy-sad-lunchbox mushy. Cold rice that’s been sitting in the fridge overnight is firm, dry, and perfect for soaking up sauce without falling apart. Don’t skip this.

Tip: If you forgot to cook rice the night before, just make a batch and spread it out on a baking sheet to cool fast. Pop it in the fridge or freezer for a bit—whatever it takes.

Flavor Boosters (Optional but Not Optional If You Love Yourself)

A squeeze of lime at the end? Brightens the whole dish.
Chili garlic sauce or sriracha if you want heat.
Chopped cilantro if you’re into that.
Crushed peanuts or cashews on top? Yes. Always yes.

Make It Your Own

This fried rice is the “whatever’s in the fridge” champion. Don’t have zucchini? Use bell peppers. No peas? Throw in chopped green beans or spinach. The recipe is flexible, kind of like your favorite pair of sweatpants. Comfortable, reliable, and always gets the job done.

Also: You can swap chicken for shrimp, tofu, or even ground turkey if that’s what’s hanging around.

Real-Life Use Case: Tuesday Night, Kids Screaming, Fridge Is Sad

Let me tell you, I made this the first time after a soccer practice ran long, the toddler was on a rampage, and I was this close to ordering takeout. But I had some cold rice, a lone chicken breast, and half a bag of peas.

I started chopping while the pan heated up, and 20 minutes later, dinner was on the table, and silence fell across the kitchen. Not from amazement—just full mouths. Which, honestly, is the real win.

Tips from My Kitchen to Yours

Use a hot pan: Don’t be scared of a little heat. It helps the rice sear and keeps it from going soggy.
Don’t crowd the pan: Use a big enough skillet or wok so things don’t steam. You want a stir-fry, not a stew.
Tamari over soy sauce: Even if you’re not strictly gluten-free, it’s worth keeping tamari in your pantry. It’s rich, salty, and never misses.
Leftover magic: This reheats like a dream. Next-day fried rice? Chef’s kiss.

Ingredient Shopping Tips

Let’s keep it simple and local.

Chicken: Go for organic if possible, or just grab a pack from your local grocery store butcher counter. Chicken thighs stay juicier than breasts, but both work.
Veggies: Hit the produce section or your local farmer’s market. You don’t need anything fancy.
Tamari & sesame oil: Found in the international or Asian section of most U.S. grocery stores. Check labels to confirm gluten-free.
Rice: Jasmine rice works great. But honestly, any white rice that’s not sticky will do the job.

The Leftovers Game Plan

Pop the extras in an airtight container. They’ll keep for 3–4 days in the fridge. You can even freeze this in single servings and microwave it later—just add a splash of water before reheating to keep it from drying out.

Meal-prep it, lunch-box it, late-night snack it. It holds up.

Last Thing

You don’t need a wok or fancy tools. You don’t need a culinary degree. You just need a pan, some fresh stuff, and 25 minutes.

This gluten-free fried rice is your easy win—whether you’re cooking for one, feeding the kids, or trying not to open another delivery app.

Trust me—once you’ve made this a few times, you’ll start making extra rice just so you have an excuse to cook it again tomorrow.