Gluten free, Dairy Free Chicken Fried Rice

Gluten free, Dairy Free Chicken Fried Rice

3 reviews, 4.3 star(s). 100% would make again

Ready in 1h

Cold cooked rice is the secret to delicious fried rice. Here’s a quick and flavorful way to use leftover rice. Pork loin, ham, tofu or shrimp, if tolerated, can be substituted for chicken. Modified for my family


1 pound chicken breast; boneless, thighs can be used
1 tablespoon canola oil
1 medium onion; chopped
2 medium carrots; sliced
1 cup shelled peas; frozen, edamame can be used
1 tablespoon ginger; fresh, grated
3 clove garlic; minced
4 cup long grain rice; cooked and cooled
1/4 cup chicken stock; gluten free, or vegetable stock gluten free
2 each green onions; chopped
1 cup cremini mushrooms; sliced
1 teaspoon toasted sesame oil
1 teaspoon coarse salt
2 cup bean sprouts; canned

Original recipe makes 4 Servings



1. Cut chicken into ½-inch cubes.

2. In a wok, heat oil over high heat. Stir-fry chicken, onion and carrots until carrots are tender and chicken is no longer pink inside, about 6 to 8 minutes.

3. Add peas or edamame, ginger and garlic. Stir-fry over medium heat for 2 minutes.

4. Add rice, stock, green onions, mushrooms, sesame oil, and salt. Stir-fry until hot, about 5 minutes.

5. Stir in bean sprouts and heat 1 to 2 minutes. Serve hot.


Don't forget to cook the rice ahead of time. I serve bean sprouts separately for those who don't like.

Verified by stevemur
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Calories Per Serving: 748 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Absolutely delicious!! I added some zucchini and substituted water chestnuts for the sprouts. This would be terrific with shrimp or tofu also. My husband can't wait for me to fix this again!
proverbs31teacher 4y ago

Very good dish. Added 4 T gluten free soy sauce and 1/4 cup water chestnuts and it was even better.
Damiensilveira 4y ago

I posted this recipe. Love how easy and filling it is. This recipe goes a long way!
jennq78 5y ago

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