I don’t know about you but I LOVE Chicken fried rice. It is one of those dishes that is truly comforting to eat. I honestly thought that chicken fried rice would be complicated to make. But, I make this recipe regularly as a easy meal to throw together when I am feeling lazy.
I make my fried rice a little differently than most people probably would. Which only means I probably use way to many dishes lol. BUT, there is a method to the madness. Traditionally, when making chicken fried rice recipes, once the rice has been fried in the oil (or butter) you cook the other ingredients in the same pan. Simply, you make a little hole in the rice and cook your remaining ingredients there. Personally, I like to cook all of my ingredients in separate pans. This is because I like my onions to become translucent before I put them in the rice and I want my chicken to absorb as much flavor as possible by cooking in its marinade. In doing this though you are only using three pans so really not a big deal and I promise it is worth it!
For the rice I have used both brown and white rice. I found that I liked the jasmine white rice the best for this recipe. You will have to cook the rice prior to making this recipe. You will want to have the rice cold before you put it in the oil. The sudden temperature change makes for better frying.
Since this recipe is Gluten Free you will need to use gluten free soy sauce. For the soy sauce I use Gluten Free Kikkoman soy sauce. I tried this recipe with coconut aminos as well but honestly it was too sweet and did not really taste like the chicken fried rice we all know and love.
This recipe is seriously so good. I hope you all enjoy!
Ingredients
Method
- cook the rice and then let it cool completely in the fridge. Usually takes about 1 hour in the fridge or 15-20 minutes in the freezer
- chop up the chicken into cubes and place in gallon size bag. Pour in the marinade and allow the chicken to marinate until the rice is done cooling.
- heat medium sized skillet to medium hot and place in your chicken. Cook until done and then turn down to low so the chicken continues to soak in the marinade
- in a separate pan place the diced onions with a little bit of oil. Add in the garlic powder and salt and pepper to taste. Cook until the onions are translucent
- heat 5 tbsp of oil in a large pan. I use a wok but a large cast iron or pan will work as well.
- once the oil is hot throw in the rice and stir rapidly until all the rice is coated in oil and begins to fry
- add in the onion, frozen peas/carrots and stir for about 3-5 minutes or until the frozen vegetable are soft
- add in the cooked chicken
- continue to stir the rice occasionally and in the meantime in the same pan you cooked the onions crack four eggs and scramble slightly. The eggs should be about half way cooked and then throw them into the rice as well.
- Stir all ingredients together and then add another ¼ cup of gluten free soy sauce stir until well mixed
- then you are done. ENJOY
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