Another travel-inspired recipe for the books - gluten-free fried rice with chicken and bacon!
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I'm seriously convinced my husband could eat fried rice for every meal, and never get bored of it. After 2 months of backpacking through Southeast Asia in 2019, that obsession has only continued here at home. We both worked together in the kitchen to create this easy, yet filling, fried rice that was gluten-free and totally scrumptious.
And that's what I'm sharing here with this gluten-free fried rice recipe!
Here's what you'll need to make gluten-free fried rice:
White rice: We buy a massive bag of Jasmine rice and keep in our pantry.
Onion: I prefer sweet onions but a yellow onion works fine too.
Vegetable Oil: For frying the rice.
Eggs: There's a lot of protein in this fried rice. Eggs are one of our sources of protein.
Chicken Breasts: I prefer boneless skinless chicken breasts and it's what I usually buy. We'll season them with salt, pepper, and garlic powder while they cook.
Bacon: Make sure your bacon is gluten-free. We'll cook and crisp it up in the oven.
Frozen peas & carrots: You can also add whatever frozen veggies you like. We keep it simple.
Gluten-Free Sauces: Make sure to use gluten-free soy sauce and gluten-free sesame oil for this recipe. I recommend San-J, Kikkoman Gluten-Free , or La Choy for gluten-free soy sauce, and Sun Luck for gluten-free sesame oil.
How to make fried rice even easier:
We use this Hamilton Beach Rice Cooker and have been making rice with it for over five years. It makes perfect rice, every time - and makes this fried rice recipe way easier. Think of it as a cooking hack - and one that's well worth it if you eat as much rice as we do!
Pro tip - make sure you RINSE your rice before cooking it - it will be cleaner, more pure, and might even taste better (at least we think it does).
Gluten-free fried rice can be customized to your dietary preference. If you are vegetarian, skip the meat and add more vegetables, like mushrooms. If you are dairy-free, no problem! This recipe has no dairy. If you are soy-free, use coconut aminos rather than gluten-free soy sauce. Egg-free? Leave out the eggs. Can't do grains? Use cauliflower rice.
The possibilities are ENDLESS! Fried rice is a great meal option for many diets - and please feel free to adjust this recipe to whatever you like.
Fried rice is a delicious dinner or lunch, and but according to Dylan, who ate it every day for breakfast in Bali, it also makes a good morning meal. We hope you enjoy our gluten-free fried rice with chicken and bacon. It's so tasty, and a lot of fun to cook with a partner or loved one.
Here's the recipe for gluten-free fried rice!
If you love this recipe, please leave a comment! Thank you so much!
Gluten-Free Fried Rice Recipe
- 3 cups cooked white rice
- 3-4 tablespoon sesame oil (or more)
- 1 tablespoon vegetable oil
- 1 ½ cups sweet yellow onion, diced small
- 1 cup frozen peas and carrots
- 4 eggs, scrambled
- 4 pieces of gluten-free bacon, cooked
- 5-6 tablespoon gluten-free soy sauce (or more)
- 1 lb chicken breasts, cut into bite-sized pieces
- 1 tablespoon coconut oil or vegetable oil, for frying the chicken
- Salt & pepper to taste, for the chicken
- 1 tablespoon garlic powder, for the chicken
- 4-5 garlic chives, minced small (optional, for garnish)
Cook the rice in your rice cooker or on the stovetop according to package directions at least 3 hours before you plan to eat. This recipe works best with rice that isn't freshly cooked. Overnight works too! If you don't have that amount of time, just cook it and place in the refrigerator until ready to eat.
In a medium-sized frying pan, heat the oil and fry the chicken until cooked through, adding salt, pepper, and garlic powder. Set aside.
Place bacon strips on a jelly-roll pan (a baking sheet with sides) in the oven at 400 degrees Fahrenheit for 10-12 minutes, or until crispy. Drain on paper towels and break into bite-sized pieces. Set aside.
In a large frying pan, heat 1 tablespoon vegetable oil and the sesame oil over medium-high heat. When the oil is hot, add the chopped onion and frozen peas/carrots. Mix and saute until fork-tender, then push all ingredients to one side of the pan, leaving space. In a separate bowl, whisk the eggs with a fork, then pour into the pan in the empty space. Scramble the eggs with a spatula until cooked through, incorporating the veggies as well.
Add the cooked rice, in batches, being sure to break it up any large chunks so it cooks evenly. Add the cooked chicken, bacon, and soy sauce, adding more if needed, to coat the mixture. Lower the heat to medium and cook for 8-10 minutes, until combined and crispy.
Add bean sprouts if using and garnish with chopped chives. Enjoy!
Fried rice can be stored in the refrigerator for 2-3 days. Just reheat in the microwave.
Feel free to use more sesame oil and gluten-free soy sauce than the recipe calls for - we always add extra!
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 586Total Fat 36gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 26gCholesterol 164mgSodium 3483mgCarbohydrates 28gFiber 2gSugar 4gProtein 37g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
Have you ever made fried rice?
What do you put in yours?
Let me know in the comments!