Healthy dairy-free & gluten-free chicken fried rice: natural chicken, organic bell peppers, and leftover rice for a clean-eating meal!
If you’re looking for a quick, healthy, and satisfying meal, this dairy-free and gluten-free chicken fried rice is the perfect choice!
Packed with organic vegetables, natural chicken, and clean ingredients, this recipe is ideal for those with dietary preferences or anyone who wants a tasty, healthy meal.
Best of all, it’s a great way to use up leftover rice from your local restaurant!
Why This Chicken Fried Rice Recipe is a Must-Try
This recipe is the perfect blend of high-protein, low-carb, and nutritious ingredients.
By using organic red and yellow bell peppers, green onions, and natural chicken, you’re not only making a clean, healthy meal but also supporting sustainable farming practices.
And for those with dietary restrictions, this dish is dairy-free, gluten-free, and full of flavor!!!
Why This Recipe Works
This healthy meal is packed with high protein from the chicken and loaded with organic vegetables.
It’s also a great way to reduce food waste by using leftover rice.
The use of liquid aminos instead of soy sauce makes it a perfect choice for those avoiding gluten, while the organic ranch seasoning gives it that tasty ranch flavor without any dairy.
Ingredients:
1-2 packages of antibiotic-free, natural chicken tenders (about 1-2 lbs, cut into small chunks)
2 organic red bell peppers, sliced
2 organic yellow bell peppers, sliced
3 stalks of green onions, chopped
2 cups of leftover white rice (refrigerated)
2 large eggs
½ cup of water (to heat rice)
¼ – ½ cup of liquid aminos (for flavor and seasoning)
1 packet of dairy-free and gluten-free organic ranch seasoning (or preferred seasoning)
How to make: Dairy-Free & Gluten Free Chicken Fried Rice with Veggies
1. Prep the Veggies & Chicken:
Start by slicing the organic red and yellow bell peppers and chopping the green onions. In a separate bowl, coat the chicken chunks with the ranch seasoning.
2. Griddle the Chicken:
Heat your griddle to 375°F. Add the chicken tenders and cook for about 5 minutes, turning them occasionally to ensure they cook evenly. Scramble the eggs, on the side.
3. Sauté the Veggies:
In the same griddle, add the sliced bell peppers and green onions. Toss them around for 3 minutes, letting them cook until they soften slightly. You can add a little olive oil or water if needed to avoid sticking.
4. Add the Leftover Rice:
Now, add the leftover rice to the griddle. Pour the ½ cup of water and cook for about 3 minutes, stirring occasionally. The water will help rehydrate the rice and allow it to crisp slightly.
5. Combine Ingredients:
Add the cooked scrambled eggs, chicken, vegetables and rice. Stir to combine, ensuring all ingredients are well-mixed.
6. Season with Liquid Aminos:
Drizzle in about ¼ – ½ cup of liquid aminos (depending on your preference for saltiness) and toss everything together for an extra burst of flavor.
7. Serve & Enjoy!
Serve your dairy-free, gluten-free chicken fried rice hot and enjoy a delicious, healthy meal that’s quick to make and packed with nutrients.
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Dairy-Free & Gluten Free Chicken Fried Rice with Veggies (Perfect for Leftover Rice)
Equipment
- 1 griddle or large frying pan
Ingredients
- 2 packages of antibiotic-free natural chicken tenders (about 2 lbs, cut into small chunks)
- 2 organic red bell peppers sliced
- 2 organic yellow bell peppers sliced
- 3 stalks of green onions chopped
- 2 cups of leftover white rice refrigerated
- ½ cup of water to heat rice
- 2 large eggs
- ¼ – ½ cup of liquid aminos for flavor and seasoning
- 1 packet of dairy-free and gluten-free organic ranch seasoning or preferred seasoning
Instructions
- Start by slicing the organic red and yellow bell peppers and chopping the green onions. In a separate bowl, coat the chicken chunks with the ranch seasoning.
- Heat your griddle to 375°F. Add the chicken tenders and cook for about 5 minutes, turning them occasionally to ensure they cook evenly. Scramble the eggs, on the side.
- In the same griddle, add the sliced bell peppers and green onions. Toss them around for 3 minutes, letting them cook until they soften slightly. You can add a little olive oil or water if needed to avoid sticking.
- 4. Add the Leftover Rice:Now, add the leftover rice to the griddle. Pour in the ½ cup of water and cook for about 3 minutes, stirring occasionally. The water will help rehydrate the rice and allow it to crisp slightly.
- Add the cooked scrambled eggs, chicken, vegetables and rice. Stir to combine, ensuring all ingredients are well-mixed.
- Drizzle in about ¼ – ½ cup of liquid aminos (depending on your preference for saltiness) and toss everything together for an extra burst of flavor.