Gluten Free Classic Chicken Fried Rice

Total time30 min

Prep time15 min

Cook time15 min

Juicy chunks of chicken get seared until deeply golden, then tossed with fluffy scrambled eggs, sweet peas and carrots, and plenty of garlic and green onion for that essential takeout-style flavor. The real trick to great fried rice is starting with cold, day-old rice, which fries up in the hot wok instead of turning mushy, giving you those coveted crisp, separated grains in every bite. A savory, slightly sweet sauce ties the whole dish together, coating each grain of rice without weighing it down. This one-pan dinner comes together fast, making it an easy weeknight staple that beats delivery every time. It's a genuinely solid option for a gluten free table, delivering all the smoky, savory depth of your favorite takeout order right at home. Finish with a sprinkle of sesame seeds for a little crunch and you've got a bowl that disappears fast.

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Ingredients

4 servings

1 lb boneless, skinless chicken breasts or thighs, cut into ¾-inch pieces
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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3 tbsp soy sauce, divided
1 tbsp sesame oil
½ tsp ground white pepper
3 tbsp neutral oil (such as vegetable oil or canola oil), divided
3 large eggs, lightly beaten
3 cloves garlic, minced
1 cup frozen peas and carrots, thawed
3 green onions, thinly sliced, white and green parts separated
4 cups cooked long-grain white rice, day-old and cold
1 tbsp oyster sauce
½ tsp sugar
salt and pepper, to taste

For serving

1 tsp sesame seeds (optional)

Instructions

1
In a small bowl, combine the chicken pieces with 1 tbsp soy sauce, the sesame oil, and the white pepper. Toss to coat and set aside while you prep the remaining ingredients.
2
In a separate small bowl, stir together the remaining 2 tbsp soy sauce, the oyster sauce, and the sugar until the sugar dissolves. Set the sauce aside.

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