“Experience the fusion of flavors and the joy of gluten-free dining with our tantalizing Gluten-Free Chicken Fried Rice”
This dish is not only a celebration of taste but also a commitment to dietary inclusivity, allowing everyone to savor the magic of Gluten-Free Chicken Fried Rice without gluten worries.
Delightful Gluten-Free Dining:
For those with gluten sensitivities or Celiac disease, finding delicious and safe dining options can be a challenge. Our Gluten-Free Chicken Fried Rice comes to the rescue, ensuring that dietary restrictions don’t mean compromising on flavor. It’s a dish that welcomes all to the table, promising a memorable dining experience.
The Perfect Gluten-Free Chicken Fried Rice:
What makes our Chicken Fried Rice stand out is its perfect balance of flavors and textures. Tender pieces of chicken meet a symphony of colorful vegetables, fragrant garlic, and aromatic spices, all wok-tossed to perfection. The result is a harmonious blend of savory and slightly sweet, with every bite offering a delightful medley of tastes.
Gluten-Free Goodness:
To ensure this recipe is entirely gluten-free, we use tamari or gluten-free soy sauce as a flavorful substitute. Our choice of gluten-free rice and meticulous ingredient selection guarantees a safe and scrumptious meal for those with gluten sensitivities.
Ease and Convenience:
We understand the importance of convenience in today’s busy world. Our Gluten-Free Chicken Fried Rice recipe is designed with simplicity in mind. Whether you’re a seasoned home cook or just starting your culinary journey, you’ll find the step-by-step instructions easy to follow, ensuring your fried rice turns out perfectly every time.
Customizable and Versatile:
The beauty of fried rice lies in its versatility. Feel free to customize this dish with your favorite vegetables or protein sources. It’s a canvas waiting for your culinary creativity to shine.
In conclusion, our Gluten-Free Chicken Fried Rice is a celebration of flavor, inclusivity, and the joy of sharing a delicious meal. Whether you’re catering to dietary restrictions or simply looking for a gluten-free dining option that doesn’t compromise on taste, this recipe is a culinary adventure waiting to unfold. Join us in the kitchen, and let’s create a gluten-free masterpiece that will leave everyone craving for seconds.
Gluten-Free Chicken Fried Rice
This dish is not only a celebration of taste but also a commitment to dietary inclusivity, allowing everyone to savor the magic of fried rice without gluten worries.
6
servings10
minutes20
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Ingredients
- Ingredients Gluten-Free Chicken Fried Rice:
5 Cups 5 cooked white rice (day old cold rice)
250 g 250 Chicken breasts (cut into thin slices on an angle)
3 Tbsp 3 Gluten-Free corn flour
1 Tbsp 1 Light gluten-free soy sauce plus 3 Tbsp for chicken brine (Gluten-free)
1 Tbsp 1 dark gluten-free soy sauce
1 Tbsp 1 sweet gluten-free soy sauce
1 Tbsp 1 Oyster sauce (Gluten-free)
1 Tbsp 1 Garlic
1 tbsp 1 Ginger
2 2 eggs
1 Tbsp 1 Sesame oil, plus 2 Tbsp for the wok
2 2 Spring onions (white part sliced thinly)
1 1 Brown onion (diced finely)
1 1 Red capsicum (diced finely)
1 1 Carrot (peeled & diced finely)
Handful beansprouts
Handful spinach
¼ cup peas
white black pepper (to season)
½ Tsp Chinese 5 spice
Salt (to season)
Sesame oil
Sesame seeds
Spring onions (green part for garnish and white part with fried rice chopped)
Directions
- To cook the rice first rinse your rice off in cold water 6-7 times until the water runs clear.
- Next, add the chicken stock and bring the rice to the boil and once it’s at boiling point turn the heat right down and then pop a lid on, cook until the rice absorbs all the water.
- Tip: Cover the rice about 1 inch over with the stock or water.
- Leave the rice to rest for 5 minutes and then fluff it up with a fork and then allow it to cool. Once cool pop in the fridge overnight.
- Slice your chicken and pop into a bowl and add 3 tbsp soy sauce and the corn flour and massage in well and leave to one side for 15 minutes, this helps the chicken melt in the mouth.
- Get a small bowl and mix soy sauce, ginger, garlic, oyster sauce, pepper, and 1 tsp sesame oil.
- Heat 1 tbsp sesame oil in the wok on a medium to high heat, next, add the chicken and cook for around 2 minutes until cooked, now remove the chicken and pop into a bowl and set aside.
- Next, add in the rice and fry (add more oil if the wok is too dry) for around 4 minutes, keep moving the rice around the wok so it does not stick or burn.
- Now put the wok on high heat with 2 tbsp sesame oil and pop in the capsicum, carrot, and spring onion (white part), cook for 1-2 minutes.
- Next, make a hole in the rice and add a little more oil and pop in the egg and mix to scramble it, once its cooked mix it into the rice.
- Now add the soy sauce’s and oyster sauce and cook for 1 minute and then add the chicken and cook for another 2 minutes until the chicken is hot.
- Pop in the bean sprouts, spinach and cook for another minute.
- Serve in a bowl with sesame seeds and spring onion (green part).
