Easy Gluten-Free Chicken Fried Rice

There’s something about a big bowl of fried rice that just hits different on a weeknight. I started making this version after realizing that most takeout spots load their fried rice with soy sauce and mystery oils — and honestly, this homemade version blows all of that away. The secret is day-old rice, high heat, and coconut aminos that bring all the savory flavor without the gluten. My buddies always ask me to make extra because there are never enough leftovers.

aka The Weeknight Wok Hero

Ingredients

• 3 cups cooked jasmine rice, day-old and chilled (about 1½ cups uncooked)
• 1 lb boneless skinless chicken breast, diced into ½-inch pieces
• 3 large eggs, lightly beaten
• 1 cup frozen peas and carrots
• 3 green onions, thinly sliced (white and green parts separated)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 3 tablespoons coconut aminos
• 1 tablespoon sesame oil
• 2 tablespoons avocado oil, divided
• Sea salt and black pepper to taste
• Sesame seeds for garnish

Instructions

1. Sear the chicken: Heat 1 tablespoon avocado oil in a large skillet or wok over high heat. Season the diced chicken with salt and pepper, then cook for 5–6 minutes, stirring occasionally, until golden brown and cooked through. Remove to a plate and set aside.
2. Scramble the eggs: In the same pan, add a drizzle of avocado oil. Pour in the beaten eggs and scramble for about 1 minute until just set. Break into small pieces with your spatula and transfer to the plate with the chicken.
3. Cook the aromatics and veggies: Add the remaining avocado oil to the pan. Toss in the garlic, ginger, and white parts of the green onions. Stir-fry for 30 seconds until fragrant. Add the frozen peas and carrots and cook for 2 minutes until warmed through.
4. Fry the rice: Add the cold rice to the pan, pressing it flat against the surface to get some crispy bits. Let it sit for about 1 minute before tossing. Repeat this a few times over 3–4 minutes until the rice is hot and slightly crispy in spots.
5. Bring it all together: Return the chicken and eggs to the pan. Drizzle with coconut aminos and sesame oil, then toss everything together for 1 minute until evenly combined and heated through.
6. Serve: Divide among bowls, garnish with green onion tops and sesame seeds, and serve immediately.

Tips

• Day-old rice is key. Freshly cooked rice has too much moisture and will steam instead of fry. Spread leftover rice on a sheet pan in the fridge overnight for best results.
• High heat is non-negotiable. You want that wok hei — the smoky, slightly charred flavor that makes restaurant fried rice so addictive. Don’t overcrowd the pan.
• Swap it up: Use shrimp, diced tofu, or leftover steak instead of chicken. Throw in whatever veggies you have — broccoli, corn, snap peas, or bell peppers all work great.
• Make it ahead: This fried rice reheats beautifully in a skillet for 3–4 minutes over medium-high heat. Add a splash of coconut aminos to refresh it.