Today on the menu we’re serving up Gluten-Free Chicken Fried Rice. We could also call this free of everything they add in restaurants that makes food bad for you Chicken Fried Rice.
Either way, this recipe is both delicious and healthy.
A while back I wrote about breaking up with my slow cooker and falling in love with a new pot. Because I am so obsessed with this pot I have on occasion made a wee bit too much rice. Mainly because my super awesome Instant Pot* cooks perfect rice in 8 minutes. And it makes perfect beef or chicken stock in about 3 hours – which is perfect for adding to rice. (affiliate)
This obsession has led me to have an abundance of cooked rice on hand. Which, in turn, has forced me to come up with something that I could make with three to four cups of cooked rice.
Since I’ve been regularly making Gluten-Free Chicken Fried Rice I’ve kind of learned some tricks that make it taste a whole lot like take out.
Tip #1 – Cook the rice in broth
I use an organic germinated brown rice I get in the bins at Whole Foods. It cooks in the same amount of time as white rice. But you can use any rice you like.
The main thing to do for flavor is cook your rice in either chicken broth or beef broth. I know this sounds crazy, but when I make this recipe I use rice that’s been cooked in beef broth. I think the beef broth somehow brings out the flavor better. Or not. I just prefer it.
Anyway, if you have a super awesome Instant Pot* and want to use it for this recipe be sure to cook your rice first and then set it aside in another dish. Otherwise, just cook rice like you normally would. (*affiliate)
Tip #2 – Cook the chicken in a slow cooker
Cook your chicken ahead of time in a slow cooker and add these ingredients. Your CFR will have way more flavor. Once cooked and cooled ~ shred with a fork. If you own a super awesome Instant Pot you can cook your chicken in 8-10 minutes and leave it on warm until you’re ready to assemble the CFR.
- 2 Large Boneless, Skinless Chicken Breasts
- ¼ C. Coconut Aminos*
- ¼ C. Coconut Sugar *
- ½ t. Ground Ginger
- 1 t. Garlic Granules
- 2 T. Apple Cider Vinegar (I use Coconut Vinegar*)
- Add 2 chicken breasts to slow cooker and cover with this blend. Cook until tender. About 2 hours. If using an Instant Pot, cook 8-10 minutes.
I know I use a lot of unusual ingredients. Most of these products can be purchased at health food grocery stores like Whole Foods or Trader Joe’s. To save money, I usually purchase mine through VitaCost.
I’ve listed them below so you will know what to look for. I love these coconut-derived products because they are good for your heart, help prevent obesity, are high in good dietary fiber, and reduce sweet cravings. They really do make food more digestible and convert food into real energy your body can use.
Tip #3 – Chop up your veggies ahead of time
There are a few ways to make this really simple. You can purchase a package of frozen peas and carrots at any grocery store and let them thaw. I prefer fresh carrots because they have a sweeter taste.
Any way you prefer, have all of your veggies chopped and ready to go. When you go to make your Chicken Fried Rice then the process of blending all of the ingredients will go rather smoothly.
- 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)
- Prepare the rice and chicken according to the above directions.
- Have all of the vegetables chopped and ready to go.
- Add oil to pre-heated skillet or wok. Swirl around.
- Add the Peas, Carrots, and Onion. Cook until all vegetables are soft.This takes just a few minutes.
- Push the vegetables to one side and add the two beaten eggs.
- Scramble the eggs until cooked and blend in with the vegetables.
- Add the rice and mix together. Then add the chicken and blend it in.
- Pour the Coconut Aminos on top and blend mixture until heated through.