Chicken Fried Rice


This is one of my favorite gluten-free, dairy-free, egg-free meals and better yet.. my entire family enjoys it too. It was inspired by my sweet friend Mem who is from Thailand. When I found out about my food allergies, Mem brought me over some fried rice and grilled Tilapia that melted in my mouth. When I left the table and came back, I noticed that my son was digging into my fried rice! What?! There were veggies in there and he was voluntarily eating them? Yahtzee! I have watched Mem cook before and thought I would give this fried rice a try! Here is my take on the dish ” Chicken Fried Rice”..notice that I process the chicken for quick marination. Love it!


4-6 chicken breasts processed in the food processor. It processes quickly, so do not over process!

Soy sauce, olive oil, fresh garlic, brown sugar, sesame seeds
Place chicken and marinade in a dish and let marinate while you prepare the rice and veggies. Because the chicken is cut up, it will marinate quickly.
Place 2 diced carrots and 2 cups of frozen peas in boiling water that just covers. boil for appx 5 mins until tender.
Combine water and a high quality rice (I got this in the Asian aisle at my grocery store) There is a big difference between this and a minute rice.
See? I told ya! This is some beautiful rice.
Joyce Chen’s Ginger and Garlic Stir Fry Oil gets two big thumbs up! Heat this in a wok set on high.
Add your chicken and turn the heat down just a smidge. Stir fry time! Take a plastic spatula and continue to stir up the meat until it is cooked through.
Then, empty the meat out into a large bowl. Because I process the chicken, it resembles ย densely ground chicken- but let me tell you, it is PACKED with delicious flavor from the marinade. When you are making dinner in a hurry- this is the way to go. Otherwise, it would take all day to marinate to get this amount of flavor into the chicken.
Add more wok oil and heat on high again. Add Rice. Season with soy sauce to your liking (I am using gluten free soy sauce here). Soy sauce is the “salt” in asian cooking.
Throw in the steamed veggies
And stir fry! Push down on the rice, then fluff, keep doing this until it is fried to your liking. About 6-8 mins.
Beautiful! A mix of carbs and veggies…now just add the chicken for some protein! The only things I can’t add? Gluten, Eggs, and Dairy..hehe- but, does it look like I am missing it in this meal? No way, Jose! (or as my 3 year old says “No, No, Jose!”)
I am not kidding when I say this was delicious….I had some for lunch the next day and my husband came home from work specifically to have this for his lunch too!
and guess what!!!!? It’s KID approved too!!!! YIPEEE!!!!! (it is so hard to get this kido of mine to eat veggies, he never said a word and ate this

5.0 from 3 reviews
Chicken Fried Rice
Serves: 6-8
Prep time:
Cook time:
Total time:
  • 4-6 Chicken Breasts
  • 1 cup Soy Sauce
  • 1 Tbsp olive oil
  • 4 cloves garlic (minced)
  • ½ cup brown sugar
  • 1 Tbsp sesame seeds
  • 2 cups water (for cooking carrots and peas)
  • 2 carrots (chopped)
  • 2 cups frozen peas
  • Prepared Jasmine rice (per package directions for 6 servings)
  • Soy Sauce for seasoning/stir frying
  • 4 Tbsp Wok Oil (I recommend Joyce Chen garlic and ginger)
  1. Place chicken 2 breasts at a time in food processor and process.(Do not over process)
  2. When all chicken is processed place in a casserole dish
  3. Make marinade: soy sauce, olive oil, garlic, brown sugar and sesame seeds and pour over chicken.
  4. While chicken is marinating make rice according to package directions.
  5. In another saucepan add the 2 cups of water, peas and carrots and let boil for appx 5 mins.
  6. Add 2 Tbsp wok oil and heat wok on high heat.
  7. Add chicken and turn down heat slightly- stir fry with a plastic spatula until done.
  8. Empty chicken into a clean bowl.
  9. Add 2 more Tbsp of wok oil to wok and heat on high again. Add cooked rice, veggies, and soy sauce to your liking- stir fry. Pat the rice down, then fluff up and repeat until done.
  10. Add chicken and serve.



  1. Thank you for this recipe! I think I will make this for my husband tonight or tomorrow and surprise him. He adores chicken fried rice. I’ve never had it/made it before but this recipe looks delicious! <3

  2. I’m keeping this recipe for sure! It looks so delicious, like maybe heading the list of ‘comfort foods.’ ๐Ÿ™‚

  3. goodness. YUM!!! love fried rice… you can sneak so much goodness in there!

  4. This looks awesome! Did you serve it up alone or have something else with it? My bottomless-pit-husband may not fill up on it, though I know my kiddos easily would! ๐Ÿ˜‰

    Printed the recipe for future use. ๐Ÿ™‚ Thank you Janelle! I am totally loving your blog, girl!! Wish I had explored it earlier!

  5. I loved this. I’ve tried other fried rice recipes in the past and they were not half as good. This was soo good even my daughter who has never eaten rice in her entire rice ate a bowl full (even though she had another dinner earlier)! So yummy. Thanks

  6. I have a question for you, I am very excited to try this recipe and bought everything including a wok (which we have wanted for a long time:) but am having trouble finding wok oil. Where did you find your wok oil at? I have been to 4 stores in my area and they do not carry the brand you show or any other kind. Thank you!

    • Keri, I find my wok oil in the Asian aisle of my super market- it’s on the top shelf- The stores I have purchased it at have been Giant Eagle and Acme. You may use peanut oil, soybean oil, or sesame oil as well- be sure to saute some garlic and/or ginger in there for some flavor boost!

  7. Brianne says:

    I made this meal on Monday night & we just loved it I added the egg. My kids love fried rice but I never processes the chicken & marinate. It works great well worth the extra work. But I went to three stores & could not find the stir fry oil so just used sesame oil. It seemed to be okay. Thanks for sharing

  8. Made this for dinner this week and it was super yummy! I served it with some vegetable egg rolls. I love your blog it is so inspirational.

  9. Spencer Thompson says:

    This looks good. I will try it here in MEXICO where I have lived for ten years. In boston as a grad student I visited Joyce Chen and her reateraunt in the sixties I do not detect that this is from her cook book lost in a late life divorce. At any event I will make it tomorrow and may ad some local grown Shitaki Mushrooms and egg. I make her shimps in lobster sauce on special occasion but not next weekend, the National celebration of Mexican independance from Spain. Salud to all Lovers of Chinese foods. I live here retired as an Anglican priest at the state central prison. Come see me we can have several things in common. Just get here I can house two people,. Mexican cousine may be of interest to many also, We can go to the marcados and choose the fixings for many Mexican dishes., Hope to hear from someone. Hasta pronto

  10. I try this recipe when you posted it awhile back. It is an absolute favorite with my kids and their friends. It’s a recipe that can go far and be made at last minute when you have unexpected company for dinner

  11. I am having a really difficult time finding the Joyce Chen Garlic and ginger sauce. Any recommendations?


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