Chicken Fried Rice

Name: Chicken Fried Rice
Yield: Makes 4 to 6 servings
Ingredients: ¼ cup (60 ml) GF tamari wheat-free low-sodium soy sauce or GF soy sauce; 3 cups (500 g) cooled cooked rice (from 1 cup uncooked); 2 eggs; 1 large carrot, finely shredded; 5 scallions, chopped; 1 teaspoon sesame oil; ¼ cup (60 ml) GF tamari wheat-free low-sodium soy sauce or GF soy sauce; 1 chicken breast, cut into small, thin strips; 2 garlic cloves, grated or minced; 1 tablespoon grated fresh ginger (1- to 2-inch/2.5 to 5 cm piece); 4 tablespoons olive oil

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

Gluten-Free Family Favorites

By Kelli Bronski and Peter Bronski

Published 2021

About

What can be better than a quick, easy, one-skillet (or wok) dinner? Fried rice is all of those things and is inherently flexible. Feel free to substitute different or more vegetables to meet your family’s taste preferences. This meal is a great way to use up leftovers.

Ingredients

4 tablespoons olive oil
1 tablespoon grated fresh ginger (1- to 2-inch<

Dinner
Main course
Leftovers
Gluten-free

Method

Heat 2 tablespoons of the olive oil in a wok or large sauté pan over medium-high heat. Add the ginger and garlic and cook until fragrant, about 30 seconds. Add the chicken and cook for 1 minute. Add the shredded carrot and cook until the chicken is done and the carrots are soft, 3 to 5 minutes.
Move the chicken and carrots to the perimeter. Add the eggs to the