Chicken Fried Rice with Veggies - Gluten-Free & Dairy-Free (Perfect for Leftover Rice)
Healthy dairy-free & gluten-free chicken fried rice: natural chicken, organic bell peppers, and leftover rice for a clean-eating meal!
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.