Gluten-Free Chicken Fried Rice Recipe: Quick Weeknight Meal

Make the easiest and best Gluten-Free Chicken Fried Rice in minutes on your stovetop with wholesome ingredients!

This Chicken Fried Rice is one of our favorite quick weeknight meals. It’s simple to make gluten-free—just swap regular soy sauce for gluten-free soy sauce. That’s the only change you need.

If you prefer to use less oil, try an air fryer version of this recipe for lighter results.

What sauce do you use for Chicken Fried Rice?

Soy sauce is the primary seasoning in this recipe. For a gluten-free option, use gluten-free soy sauce.

If you want lower sodium, coconut aminos can be used as a substitute. It has a different flavor profile—similar but not identical to soy sauce—so adjust to taste.

What type of rice do you use for Chicken Fried Rice?

Use cooked, cold white rice for the best texture—leftover rice straight from the fridge works perfectly. Long-grain or medium-grain rice is preferred; short-grain rice can clump more. You can substitute brown rice if you prefer, though the texture and cooking time will differ slightly.

Tips for Making Chicken Fried Rice:

This recipe works best with cooked chicken. Leftover rotisserie or baked chicken is ideal. If you’re preparing chicken specifically for this dish, boneless skinless thighs are a flavorful option and hold up well in the stir-fry.

Use a wok or a large nonstick skillet to get even heat and room to toss the rice and vegetables. Start with 2 tablespoons of soy sauce and add more at the end if you want a stronger flavor and darker color—this helps prevent over-salting early in cooking.

The vegetables in this version are simple: onion, carrots, and celery. You can add peas, bell peppers, or other favorites if you like. Garnish with sliced green onions before serving for freshness and color.

This dish comes together quickly and makes a satisfying main course. Serve with your preferred sides or simple egg rolls for a fuller meal.

Created by: Kristy Still

Chicken Fried Rice

Course Main Course

Cuisine American

Servings 4 Servings

In less than 20 minutes you can make a delicious Chicken Fried Rice that is easy to make gluten-free.

Prep Time 5 mins

Cook Time 30 mins

Total Time 35 mins

Ingredients

1/2 Cup Cooked and diced chicken
2 Tbsp Vegetable oil or grapeseed oil
1/4 Cup Diced white onion
1 Diced celery stalk
1/2 Cup Diced carrots
1 Cup Cooked and cold white rice
1 Egg, beaten
2-4 Tbsp Gluten-free soy sauce or regular
Green onion to garnish

Instructions

Warm a medium skillet over medium-high heat. Add the oil and warm the cooked chicken for about 2 minutes.
Add the onion, celery, and carrots. Cook about 5 minutes, until the onion becomes translucent.
Keep the heat at medium-high and add the cooked, cold rice to the skillet. Break up any clumps as you stir.
Stir in about 2 tablespoons of soy sauce, enough to turn the rice a light brown. Continue cooking and stirring for about 10 minutes, until heated through.
Push the rice to one side of the skillet, add the beaten egg to the empty side, scramble briefly, then mix the egg into the rice until fully cooked.
If you prefer a darker, saltier flavor, add more soy sauce to taste. Garnish with sliced green onions and serve.
This recipe makes about 4 servings, depending on portion size.

Notes

This is an excellent way to use up leftover rice. Be sure the rice is fully cooked and cold for the best texture in fried rice.

Nutrition

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