Chicken and Veggie Fried Rice

Quick skillet rice loaded with diced chicken, scrambled egg, peas, carrots, and corn, tossed in gluten-free tamari. A one-pan dinner that tastes like takeout and sneaks in veggies kids love.

By TasteBuds

Recipe details

Yield
4 people
Prep time
20 minutes
Cook time
15 minutes
Total time
35 minutes

Ingredients

  • 4 cups cooked white rice, day-old and chilled (freshly cooked rice will turn mushy)
  • 1 lb boneless, skinless chicken breast
  • 2 large eggs
  • 1 cup frozen peas
  • 2 medium carrots
  • 1 cup frozen corn kernels
  • 3 cloves garlic
  • 3 stalks green onions
  • 3 tbsp gluten-free tamari (check label to confirm gluten-free)
  • 1 tsp sesame oil
  • 3 tbsp vegetable oil, divided
  • to taste salt
  • to taste black pepper

Instructions

  1. Dice 1 lb (450 g) boneless, skinless chicken breast into ½-inch cubes.
  2. Peel and dice 2 medium carrots into small cubes, about ¼-inch.
  3. Mince 3 cloves garlic.
  4. Slice 3 stalks green onions, separating the white and green parts.
  5. Crack 2 large eggs into a small bowl and beat lightly with a fork.
  6. Heat 1 tbsp (15 ml) vegetable oil in a large skillet or wok over medium-high heat.
  7. Add 1 lb (450 g) diced chicken breast and season with a pinch of salt and black pepper. Cook, stirring occasionally, until the chicken is golden on the edges and cooked through, about 5 to 6 minutes. Transfer to a plate.
  8. Add 1 tbsp (15 ml) vegetable oil to the same skillet. Pour in 2 large beaten eggs and scramble gently, breaking into small pieces as they set, about 1 minute. Transfer to the plate with the chicken.
  9. Add the remaining 1 tbsp (15 ml) vegetable oil to the skillet. Add 2 medium diced carrots and the white parts of 3 sliced green onions. Stir-fry for 2 minutes until the carrots start to soften.
  10. Add 3 cloves minced garlic, 1 cup (150 g) frozen peas, and 1 cup (150 g) frozen corn. Stir-fry for 1 minute until fragrant.
  11. Add 4 cups (640 g) day-old chilled cooked white rice, breaking up any clumps with your spatula. Stir-fry for 3 to 4 minutes, tossing frequently, until the rice is heated through and starting to get a little crispy on the edges.
  12. Return the cooked chicken and scrambled egg to the skillet. Pour in 3 tbsp (45 ml) gluten-free tamari and 1 tsp (5 ml) sesame oil. Toss everything together for 1 minute until evenly coated and heated through.
  13. Taste and add more salt, black pepper, or tamari if needed. Sprinkle the green parts of 3 sliced green onions over the top.
  14. Serve hot, straight from the skillet.