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. Can swap out for conventional for your budget!!
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:
- Antibiotic-free, natural chicken tenders
- Red bell peppers (organic)
- Yellow bell peppers (organic)
- Green onions (organic)
- Leftover white rice. Or your favorite rice in your cabinet.
- Eggs
- Liquid aminos (for flavor and seasoning). It’a gluten-free and a great alternative to soy sauce.
- Dairy-free and gluten-free organic ranch seasoning
How to Make: Chicken Fried Rice with Veggies – Gluten-Free & Dairy-Free (Perfect for Leftover Rice)
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.
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.
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.
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.
Combine Ingredients:
Add the cooked scrambled eggs, chicken, vegetables and rice. Stir to combine, ensuring all ingredients are well-mixed.
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.
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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Chicken Fried Rice with Veggies – Gluten-Free & Dairy-Free (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 red bell peppers sliced
- 2 yellow bell peppers sliced
- 3 stalks of green onions chopped
- 2 cups leftover white rice refrigerated
- ½ cup 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.
- 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 liquid aminos (depending on your preference for saltiness) and toss everything together for an extra burst of flavor.
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