Description
A healthy, gluten-free version of the classic chicken fried rice, combining simple ingredients for a quick and satisfying meal.
Ingredients
Scale
- 2 cups cooked rice (preferably day-old)
- 1 cup cooked chicken, diced
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 cup mixed vegetables (carrots, peas, bell peppers)
- 2 eggs, beaten
- 3 green onions, sliced
- 2 tablespoons sesame oil
- Salt and pepper to taste
Instructions
- Heat sesame oil in a large skillet or wok over medium-high heat.
- Add the mixed vegetables and stir-fry for a few minutes until tender.
- Push the vegetables to the side and add the beaten eggs, scrambling them until fully cooked.
- Add the cooked rice and diced chicken to the skillet.
- Pour the soy sauce over the mixture and stir well to combine everything.
- Add green onions and season with salt and pepper to taste.
- Cook for an additional 2-3 minutes, stirring frequently, until heated through.
- Serve hot.
Notes
Use leftover rice for the best texture; day-old rice is drier and helps prevent clumping. Adjust the soy sauce to taste and use low-sodium varieties if preferred.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 100mg