AuthorE. Gluten
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Yields1 Serving
 4 cups White Rice, cooked
 1 tbsp Cooking Oil
 12 Chicken Breasts, cubed
 2 Eggs, beaten
 1 tbsp Cooking Oil
 2 cups Carrots, sliced
 1 cup Broccoli Florets, frozen
 1 cup Corn (Optional)
 1 cup Frozen Peas (Optional)
 2 Celery Stalks, sliced
 35 Green Onions, diced
 Gluten Free Soy Sauce (La Choy)
1

Over medium high heat (or in an electric wok at 350º) sauté cubed chicken in hot oil. Add a dash or two of soy sauce as it cooks. Once the chicken is cooked, remove it from the pan.

2

In the same pan, scramble the eggs. Once they are cooked, remove them from the pan.

3

Next, heat the second tablespoon of oil. Add the carrots and stir-fry for 5 - 10 minutes, stirring occasionally. Add the rest of the veggies and stir-fry for an additional 5 - 10 minutes, until carrots begin to get soft. Decrease the heat to medium-low.

4

Add the rice, chicken, and eggs, and stir until well mixed and heated through. Serve with soy sauce.

Ingredients

 4 cups White Rice, cooked
 1 tbsp Cooking Oil
 12 Chicken Breasts, cubed
 2 Eggs, beaten
 1 tbsp Cooking Oil
 2 cups Carrots, sliced
 1 cup Broccoli Florets, frozen
 1 cup Corn (Optional)
 1 cup Frozen Peas (Optional)
 2 Celery Stalks, sliced
 35 Green Onions, diced
 Gluten Free Soy Sauce (La Choy)

Directions

1

Over medium high heat (or in an electric wok at 350º) sauté cubed chicken in hot oil. Add a dash or two of soy sauce as it cooks. Once the chicken is cooked, remove it from the pan.

2

In the same pan, scramble the eggs. Once they are cooked, remove them from the pan.

3

Next, heat the second tablespoon of oil. Add the carrots and stir-fry for 5 - 10 minutes, stirring occasionally. Add the rest of the veggies and stir-fry for an additional 5 - 10 minutes, until carrots begin to get soft. Decrease the heat to medium-low.

4

Add the rice, chicken, and eggs, and stir until well mixed and heated through. Serve with soy sauce.

Gluten Free Chicken Fried Rice