Who wants to impress their family with a special recipe for Chinese New Year? I made Chicken Fried Rice – home made & gluten free – this weekend and my family loved it. Nearly as good as take out, which I will accept as a major compliment because our take out place is on point with their rice.
If that picture of ingredients is intimidating, I feel you. This was kind of a lot of work. You have to cook and shred the chicken and cook the rice, but once that’s done, it comes together quickly.
Chicken Fried Rice – Homemade & Gluten Free
2-3 Chicken Breasts, cooked & shredded (I used three)
3-4 cups of cooked rice – (I used three bags of instant rice)
1/2 red onion – chopped
1-2 c frozen peas & carrots (I used a medley blend that also had corn, lima beans and green beans. The more veggies the better, right?)
3-4 T Soy Sauce (Remember to use Gluten Free soy sauce if you are GF. La Choy is gluten free).
2 T Sesame Oil
2 eggs, lightly beaten
2 T chopped green onion
- Heat a LARGE skillet (whatever you have that is enormous because this is a lot of food by the time you are done. Mine was really not big enough. Or just cook in two batches. Which is what I should have done in the first place) on medium and then add the Sesame Oil. Sesame oil might be the only thing not lurking in your fridge, but don’t skip it. It gives an amazing flavor and aroma!
- Add the peas and carrots and chopped onion and cook until onions are translucent.
- Move the veggies to one side of the pan and add your egg. Scramble the egg until cooked, then mix it into the veggies.
- Add in the cooked chicken and rice and soy sauce. My recommendation on the soy sauce is to add it in slowly and taste as you mix. Soy sauce is super salty so you don’t want to add too much, but you also want to give your rice some color. It’s a balancing act. I’m not a fan of super salty foods, so I went a little light on the soy, which is why my rice is slightly blonde. Kind of like me.
For such an enormous amount of rice, this went really quickly. It was one of those things that was kind of fun to make if you’re in a cooking mood. Lots of chopping and lots of steps to get through. It would be fun to serve and maybe even have the kids help cook it for Chinese New Year, which starts on January 28th. Just five short days until the year of the Rooster!