Gluten-Free Chicken and Vegetable Fried Rice

This Gluten-Free Chicken and Vegetable Fried Rice is a delightful midnight dish that combines tender chicken with colorful vegetables for a satisfying meal. Quick and easy to prepare, it's perfect for late-night cravings without compromising on flavor or health.

Ingredients

• Cooked jasmine rice - 2 cups (preferably day-old)
• Chicken breast - 200 grams, diced
• Carrot - 1 medium, diced
• Green peas - 1/2 cup
• Red bell pepper - 1/2, diced
• Green onion - 2, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Gluten-free soy sauce - 3 tablespoons
• Sesame oil - 1 tablespoon
• Vegetable oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Egg - 1, beaten

Steps

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the diced chicken breast and cook until golden brown and cooked through, about 5-7 minutes. Season with salt and pepper.
3. Push the chicken to one side of the skillet, add the beaten egg to the other side, and scramble it until fully cooked.
4. Add the minced garlic and grated ginger, stirring for 30 seconds until fragrant.
5. Mix in the diced carrot, red bell pepper, and green peas, cooking for an additional 3-4 minutes until the vegetables are tender.
6. Stir in the cooked jasmine rice, breaking apart any clumps, and combine with the chicken and vegetables.
7. Drizzle the gluten-free soy sauce and sesame oil over the rice, mixing well to ensure even coating.
8. Add the chopped green onions, and stir for another 1-2 minutes to heat through.
9. Adjust seasoning with additional salt and pepper as desired, then serve hot.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 60 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 150 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• High in protein from chicken and egg, supporting muscle health.
• Packed with vegetables for vitamins and minerals, promoting overall health.

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