Chicken Fried Rice
This easy chicken fried rice is a simple dinner idea which is gluten and dairy free. Quick to whip up using leftover roast chicken, or swap the chicken for prawns or tofu if you like. Serves 2 people or 4 as a side dish.
Servings: 2
Ingredients
- 320 g cooked basmati rice approx 150g uncooked
- 250 g cooked chicken shredded
- 2 tbsp sweet chilli sauce
- 2 tbsp gluten free soy sauce
- 1 tbsp sesame oil
- 300 g mixed stir fry vegetables
- 2 large eggs
Instructions
- If you have not yet cooked the rice, cook as per the pack instructions. I find it best to cook the rice ahead of time because it tends to dry out a little which makes the texture of this nicer - but you can cook it and add it straight to the pan while still hot.
- In a small bowl, mix together the sweet chilli sauce and soy sauce. Set to one side.
- Heat the sesame oil in a large wok on a high heat. Once hot, add the stir fry veg mix and stir fry for 3-4 minutes. You want the veg to still be nice and crunchy.
- Push the veg to one side of the wok and crack the two eggs into the pan. Using a spatula, scramble the eggs and cook through. Then mix the vegetables with the scrambled egg.
- Add the shredded chicken and rice to the pan and then pour over the sauce. Stir fry until fully mixed and hot through, then serve straight away.
Notes
- For an extra garnish, top with some chilli flakes, a dash of sriracha or chopped spring onion.
- Ensure you check the sweet chilli sauce is gluten free and make sure you use a gluten free tamari soy sauce ('normal' soy sauce contains gluten).
Nutrition
Serving: 1g | Calories: 765kcal | Carbohydrates: 65g | Protein: 46g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 24g | Cholesterol: 304mg | Sodium: 1622mg | Fiber: 4g | Sugar: 12g
