Easiest Fried Rice Ever (Gluten Free Option)

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This week, I planned out what I was going to eat for dinner all week. Monday was takeout day, and it was Indian. I love when they give you the rice with the entrees, but I usually prefer to eat my Indian food with Garlic Naan. That is absolutely no problem, because growing up in an Asian household means that I know leftover cooked rice = best ingredient for fried rice! I didn’t actually have all the ingredients ever to make my normal Chicken Fried Rice recipe, but it’s no worries, because I had just enough for my Easiest Fried Rice Ever recipe!

What makes this the Easiest Fried Rice?

The main ingredients is really already cooked leftover rice, frozen veggies, eggs, and chicken. To be honest, if you don’t have chicken, you can skip that all together and add another cup of frozen veggies, and now you have simple veggie fried rice!

Gluten Free Options

A note about the gluten free method of making this, you have two options:

Gluten Free Option – Tamari!

Let me introduce… Tamari! In short, there are actually many different types of soy sauce in Asia. My mom constantly has at least 2 different types in the kitchen pantry. For example, when we are using soy sauce for dipping, we use Light Soy Sauce (Thin Soy Sauce), and if we are cooking we will sometimes Dark Soy Sauce.

Well, Tamari is another kind! It is made as a byproduct of making miso. It has a rich color and flavor and is thicker than your standard soy sauce. Authentic tamari will contain very little to no wheat, making it suitable for gluten-free diets. However, always check your tamari to make sure it is 100% gluten free if you are on a gluten free diet.

Literally, just don’t use Soy Sauce!

This might sound silly to you, but for real, often times in Asian we don’t even use soy sauce, we use salt and pepper. In fact, that’s how I grew up eating it – my mom always made it without soy sauce, and actually prefers it that way. It wasn’t until I went to Chinese restaurants in the States that I realized they put lots of soy sauce in there!

Ingredients

Chicken, diced
  • 5 tablespoons cooking oil/fat of choice (we’re only adding about 1 tbsp at a time though, so separated)
  • 1/2 lb of boneless skinless chicken (I used thigh but you can use breast), diced into 1/2 inch pieces
  • 1 cup of frozen mixed veggies (any kind, but there are lots out there specifically for stir fry’s)
  • 1 tsp of minced garlic
  • 2 eggs
  • 2 cups cooked rice – the best is using cold, leftover cooked rice
  • 2 tablespoons soy sauce – If you’re on a gluten free diet, see my note above about gluten free substitutes. (Optional)
  • 2 slices of deli meat, cut in to 1/2 inch pieces (Optional)
  • Salt and pepper, as desired

Directions

In a large wok or frying pan, add 1 tbsp of cooking oil and cook chicken over medium-high heat for 5 minutes. Make sure to stir the chicken, occasionally. Remove the chicken from the skillet but leave the chicken juice and oil mix in the skillet.

Add frozen veggies in to the chicken juice/oil mix. If the pan is dry, add 1 tbsp of oil. Cook covered for about 2 minutes, or until vegetables begin to soften.

With the spatula, move vegetables to one side of the skillet, and add another tbsp of oil. Add the eggs to the other side, and stir it to let it scramble. You could’ve also beaten it ahead of time, but this is my ‘easiest’ version of fried rice ever, so I just crack open the eggs on the pan and go.

Add the chicken, deli meat, rice, soy sauce (or tamari if you choose to do this), 2 tbsp of olive oil, and salt / pepper as desired to pan. Stir everything together. Cook for about 3 minutes.

Remove from heat and serve!

Easiest Fried Rice Ever

Easiest Fried Rice Ever

Ingredients

  • 5 tablespoons cooking oil/fat of choice (we're only adding about 1 tbsp at a time though, so separated)
  • 1/2 lb of boneless skinless chicken (I used thigh but you can use breast), diced into 1/2 inch pieces
  • 1 cup of frozen mixed veggies (any kind, but there are lots out there specifically for stir fry's)
  • 1 tsp of minced garlic
  • 2 eggs
  • 2 cups cooked rice – the best is using cold, leftover cooked rice
  • 2 tablespoons soy sauce – If you’re on a gluten free diet, see my note above about gluten free substitutes. (Optional)
  • 2 slices of deli meat, cut in to 1/2 inch pieces (Optional)
  • Salt and pepper, as desired

Instructions

  1. In a large wok or frying pan, add 1 tbsp of cooking oil and cook chicken over medium-high heat for 5 minutes. Make sure to stir the chicken, occasionally. Remove the chicken from the skillet but leave the chicken juice and oil mix in the skillet.
  2. Add frozen veggies in to the chicken juice/oil mix. If the pan is dry, add 1 tbsp of oil. Cook covered for about 2 minutes, or until vegetables begin to soften.
  3. With the spatula, move vegetables to one side of the skillet, and add another tbsp of oil. Add the eggs to the other side, and stir it to let it scramble. You could’ve also beaten it ahead of time, but this is my ‘easiest’ version of fried rice ever, so I just crack open the eggs on the pan and go.
  4. Add the chicken, deli meat, rice, soy sauce (or tamari if you choose to do this), 2 tbsp of olive oil, and salt / pepper as desired to pan. Stir everything together. Cook for about 3 minutes.
  5. Remove from heat and serve!
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 483Total Fat: 24gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 143mgSodium: 175mgCarbohydrates: 40gFiber: 3gSugar: 2gProtein: 24g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

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