easy chicken fried rice (gluten free)


I’m not sure about you, but with 3 busy kids, I need easy weeknight meals. I did this Chicken Fried Rice completely backwards, but it turned out fantastic. What I mean by backwards is, I made everything from scratch and the whole purpose of it is to use leftovers, so the prep time is SIMPLE!

If you have rice as an ingredient in any of your recipes throughout the week, make sure you make extra and keep it in the fridge. When you start with cold rice, the recipe just turns out better. The other reason I love this recipe so much is, you can swap in ANY protein, use frozen veggies. It is basically a clean out the fridge dinner and it takes 15 minutes to throw in a pan, season and heat through.

Voilá Dinner is served

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The best hack for this recipe is using a store bought rotisserie chicken, whick always makes life so much easier and they are just about available everywhere. If you want an even easier way, you can make my INSTANTPOT SHREDDED CHICKEN (it’s inside this recipe link) at the beginning of the week and have shredded chicken available for this recipe, quick salads, nachos or easy quesadillas. It is a meal that just keeps giving, because we eat the leftover meal as a lunch later in the week too, which makes this creation the best idea ever!

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  • 1 Tbs. sesame oil

  • 2 Tbs. avocado oil

  • 2 cups leftover Organic Basmati Rice

  • 4 cups shredded chicken or protein of choice

  • 1 bag organic broccoil slaw or any leftover veggies

  • 1 cup frozen peas

  • 1/2 cup coconut aminos or gluten free soy sauce

  • 2 Tbs. fish sauce

  • 2 Tsb. chopped ginger

  • 1 tsp. sriracha

  • 2 eggs


  • Heat wok or large frying pan over medium-high heat.

  • Pour in oils

  • Add the cooked rice, stirring to heat throughout if you made it earlier. Cook for a few minutes before adding the chicken & vegetables.

  • Add the chicken and cooked or frozen vegetables. Stir for a few more minutes before adding the eggs.

  • Push the rice to the outside of the pan, and in the middle, crack the eggs, stirring quickly to scramble the eggs.

  • Stir to incorporate into the rice and vegetables.

  • In a separate bowl add coconut aminos, fish sauce, ginger and sriracha, stir

  • Pour sauce over rice and stir while on low heat to combine ingredients together

  • Garnish with onion greens before serving. SERVE