A gluten free chicken fried rice recipe that tastes as good as takeout but is made with healthy olive oil and full of good-for-you vegetables!
Hey all of you vegetarian eaters out there!! You can easily make this dish sans chicken. Simply leave out the step where chicken is added and skip straight to the addition of the eggs. It will still take magnificent. Hope you enjoy your made-at-home take-out
- ½ c. carrots chopped into ½-inch cubes
- 1 c. bell pepper cut into 1-inch pieces
- 1 c. onion cut into 1-inch pieces
- ½ c. olive oil divided
- 1 lb. chicken cut into ½-inch cubes
- 5 eggs
- ½ t. pepper
- ½ t. salt
- 4 c. cooked rice
- 3 ½ T. soy sauce gluten free
- 2 T. rice wine vinegar
- 1 t. sesame oil
- ½ c. frozen peas
- Green onions optional
In a wok, or large skillet, combine 3 T. olive oil, bell peppers, onions and carrots. Sautee for about 3-5 minutes over medium heat.
Push vegetables to the side and drizzle 1 T. olive oil into the skillet and place chicken in oil. Cook over medium heat for 3-5 minutes, or until chicken is cooked through. Mix with vegetables.
Push all vegetables and chicken to one side and leave room to crack the eggs. Drizzle 1-2 T. olive oil in the spot you have cleared and add in eggs, salt and pepper. Scramble in that spot for 2-3 minutes, or until cooked. Once cooked, you can combine the eggs into the rest of the vegetable mixture.
Once eggs are cooked, add in cooked rice, soy sauce, rice vinegar, sesame oil and 1 T. olive oil. Cook over medium heat for 10 minutes. If you like extra crispy fried rice, let rice sit over medium to medium-high heat for a full minute before mixing again. Rice likes to stick to the bottom of the pan so be sure to scrape all of the crispy goodness off of it! Repeat this process until to your desired crispiness.
Mix in frozen peas during the last 2 minutes of cooking.
Top fried rice with green onions to serve and enjoy!