Better-Than-Takeout Gluten-Free Chicken Fried Rice

Celiac.com 01/02/2026 - Fried rice began as a clever way to use up leftover rice in Chinese home kitchens, where nothing was wasted and cold rice from the day before became the base for a fresh, hot meal. Over time, the dish evolved into countless regional versions, with different meats, vegetables, and seasonings tossed together in a hot wok. When Chinese restaurants spread around the world, chicken fried rice quickly became a menu favorite, thanks to its comforting mix of tender chicken, scrambled egg, vegetables, and savory sauce.

For people who need to avoid gluten, traditional fried rice can be tricky, because regular soy sauce and some seasonings contain wheat. This gluten-free chicken fried rice recipe keeps the spirit of the original dish while swapping in gluten-free tamari and safe ingredients. It is a perfect way to transform leftover rice into a fast, satisfying dinner. You can keep it simple with chicken and vegetables, or add shrimp or tofu for easy variations that still stay completely gluten-free.

Ingredients

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For the rice:

• 3 cups cooked white or brown rice, chilled (day-old rice works best)

For the chicken:

• 1 pound boneless, skinless chicken breast or thighs, cut into small cubes
• 1 tablespoon gluten-free tamari (or other gluten-free soy sauce)
• 1 teaspoon rice vinegar
• ½ teaspoon toasted sesame oil (optional)
• ¼ teaspoon fine sea salt
• ¼ teaspoon ground black pepper

For the eggs and vegetables:

• 3 large eggs
• 1 tablespoon water
• 2 tablespoons neutral oil (such as avocado or canola), divided
• 1 small onion, finely chopped
• 1 cup frozen peas and carrots (no sauce or seasoning added)
• ½ cup diced red bell pepper
• 2 cloves garlic, minced
• 1 teaspoon freshly grated ginger (optional but recommended)
• 3 green onions, sliced (white and green parts separated)

For the gluten-free fried rice sauce:

• 3 tablespoons gluten-free tamari
• 1 tablespoon rice vinegar
• 1 tablespoon gluten-free oyster sauce or gluten-free hoisin (optional, for extra depth)
• 1 teaspoon toasted sesame oil
• ½ teaspoon sugar

Optional add-ins and variations:

• ½ pound cooked shrimp, peeled and deveined
• ½ pound firm tofu, pressed and cubed, pan-seared until golden
• Extra vegetables such as corn, broccoli florets, or snap peas

Directions

1. Marinate the chicken.
   In a small bowl, combine 1 tablespoon gluten-free tamari, 1 teaspoon rice vinegar, ½ teaspoon sesame oil, salt, and pepper. Add the cubed chicken and toss to coat evenly. Let it sit for at least 10 to 15 minutes while you prepare the other ingredients.
2. Beat the eggs.
   In a separate bowl, whisk the eggs with 1 tablespoon of water until smooth. This small amount of water helps the eggs stay tender when cooked.
3. Mix the fried rice sauce.
   In another bowl or measuring cup, stir together 3 tablespoons gluten-free tamari, 1 tablespoon rice vinegar, gluten-free oyster or hoisin sauce if using, 1 teaspoon sesame oil, and ½ teaspoon sugar. Set aside near the stove so it is ready when you need it.
4. Scramble the eggs.
   Heat 1 teaspoon of oil in a large nonstick skillet or wok over medium heat. Pour in the beaten eggs and gently stir until they are just set but still soft, about 1 to 2 minutes. Transfer the scrambled eggs to a plate and break them into bite-sized pieces with a spatula. Set aside.
5. Cook the chicken.
   In the same pan, add 1 tablespoon of oil and increase the heat to medium-high. Add the marinated chicken in a single layer. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned on the edges. Remove the chicken to a plate and keep it nearby.
6. Sauté the vegetables.
   Add the remaining oil to the pan. Add the chopped onion and the white parts of the green onions. Cook for 2 to 3 minutes until slightly softened. Stir in the peas and carrots, diced bell pepper, garlic, and ginger. Cook another 2 to 3 minutes until the vegetables are heated through and slightly tender but still bright.
7. Add the rice.
   Break up any clumps in the chilled rice with your fingers or a spoon. Add the rice to the pan with the vegetables. Spread it out and let it cook undisturbed for about 1 minute, then stir and repeat. This helps the rice heat thoroughly and develop a bit of a toasted flavor without becoming mushy.
8. Combine chicken, eggs, and optional add-ins.
   Return the cooked chicken and scrambled eggs to the pan. If you are using shrimp or tofu, add them now as well. Gently fold everything together so the rice, chicken, vegetables, and eggs are evenly distributed.
9. Season with the sauce.
   Pour the fried rice sauce evenly over the rice mixture. Toss continuously for 2 to 3 minutes over medium-high heat until the rice is coated and steaming hot. Taste and adjust the seasoning: add a splash more tamari for saltiness, a pinch of sugar for balance, or a few drops of vinegar for extra brightness.
10. Finish and serve.
    Stir in the green parts of the sliced green onions. Turn off the heat and let the fried rice sit for a minute to allow the flavors to settle. Serve hot, directly from the pan, with extra green onions or a drizzle of sesame oil if desired.

Conclusion

Chicken fried rice began as a humble way to revive leftover rice, and this gluten-free version continues that tradition while making the dish safe for people who need to avoid wheat. By relying on gluten-free tamari and simple, fresh ingredients, you get the same comforting mix of savory chicken, vegetables, and egg without sacrificing flavor or texture. Once you master this basic recipe, you can customize it with shrimp, tofu, or extra vegetables to match your taste and what you have in the refrigerator. It is an easy, satisfying staple that fits beautifully into a gluten-free kitchen and proves that simple leftovers can turn into a delicious, full meal.