Chicken Fried Rice
Looking for a quick Allergy Friendly Week Night Meal? Try our Chicken Fried Rice recipe. (Gluten-free, Corn-Free, Dairy-Free)
4 cups water
2 cups white rice
¼ cup frozen organic peas and carrots mix
2 tbsp vegan butter
2 cloves minced garlic
1 quarter sliced small white onion
3 tbsp olive oil
2 large chicken breast
1 large egg (optional)
*gluten-free soy sauce
3 tsp fine sea salt or kosher salt
3 tsp fresh ground black pepper
1 tsp onion powder
1 tsp granulated garlic
The Soy Sauce:
4 tbsp chicken broth or vegetable broth
4 tsps balsamic vinegar
2 tsps dark molasses
¼ tsp ground ginger
1 tbsp white pepper
1 tsp garlic powder
1 ½ cups water
In a saucepan over medium heat, stir together the broth, balsamic vinegar, molasses, ginger, white pepper, garlic powder and water. Boil gently until liquid is reduced to about 1 cup, about 15 minutes.
Boil 4 cups of water. Once the water is hot and boiling, pour in 2 cups of rice. Let rice boil until the water has evaporated, stirring occasionally (about 10 mins). Set aside.
While the rice is cooking, cut chicken into equal size 1” cubes. Place chicken in a mixing bowl and season with 2 tsps sea salt, 2 tsps pepper, onion powder, and granulated garlic. Use hands to mix seasoning on chicken.
Heat a skillet with 1 tablespoon of olive oil and tilt pan to spread olive oil over entire surface. Add cubed chicken.
Cook chicken for about 5 mins on each side or until chicken has gone from pink, to opaque, to golden brown.
Remove chicken from skillet and set aside. Add 2 tablespoons of olive oil to skillet.Once oil is hot, add minced garlic and onions to skillet and saute for about 30 secs.
Add cooked rice to the pan and stir to blend in onions and garlic. Add sea salt and pepper to the rice. Then add 1 tablespoon of vegan butter and stir. Add thawed peas and carrot mix to rice and stir (if peas and carrots are not fully thawed, you can still add as it will thaw while you cook it).
Drizzle soy sauce over rice liberally and stir. Let the rice cook in pan for about 2 mins.
Optional) Crack egg over rice and stir.
Continue to let cook for 2 mins and then stir for 30 secs until egg has fully cooked in rice.
If rice looks too dry or pan stops sizzling, you can add another tablespoon of vegan butter.