Gluten-Free Chicken Fried Rice
Prep time: 
Cook time: 
Total time: 
  • 3-4 C. Cooked Rice (see above)
  • 2 Large Chicken Breasts (cooked and shredded - see above)
  • 2 T. Oil (I used avocado oil, but coconut or sesame oil works too)
  • ½ C. Frozen Peas (thawed)
  • ½ C. Diced Carrots
  • ½ C. Chopped Onion
  • 2 eggs (beaten)
  • 2-3 T. Coconut Aminos (GF tamari works, too)
  1. Prepare the rice and chicken according to the above directions.
  2. Have all of the vegetables chopped and ready to go.
  3. Add oil to pre-heated skillet or wok. Swirl around.
  4. Add the Peas, Carrots, and Onion. Cook until all vegetables are soft.This takes just a few minutes.
  5. Push the vegetables to one side and add the two beaten eggs.
  6. Scramble the eggs until cooked and blend in with the vegetables.
  7. Add the rice and mix together. Then add the chicken and blend it in.
  8. Pour the Coconut Aminos on top and blend mixture until heated through.
This recipe also works with leftover chicken, too!
Recipe by The Seasoned Homemaker at