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Gluten-Free Lemon Pepper Chicken Fried Rice

Close-up of a bowl of savory Gluten-Free Lemon Pepper Fried Rice with visible pieces of chicken and scrambled egg, topped with green onions.
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Make a bright, zesty, and completely gluten-free fried rice featuring bold lemon pepper seasoning. This recipe uses tamari for a savory base.

Ingredients

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  • 3 cups cooked, cold day-old white rice (or cauliflower rice)
  • 1 tablespoon avocado oil or other high-heat oil
  • 1 pound boneless, skinless chicken breast, cut into 1/2-inch pieces
  • 2 large eggs, lightly beaten
  • 1 cup frozen peas and carrots mix
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons gluten-free tamari or coconut aminos
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 1/2 teaspoons coarse ground black pepper
  • 1/2 teaspoon salt (adjust based on tamari)
  • 2 green onions, sliced, for garnish

Instructions

  1. Pat the cooked rice very dry. If using cauliflower rice, ensure it is fully thawed and drained.
  2. Heat the oil in a large wok or skillet over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5 to 7 minutes. Remove the chicken and set aside.
  3. Add a little more oil if the pan is dry. Pour the beaten eggs into the hot pan and quickly scramble until just set. Remove the eggs and set them aside with the chicken.
  4. Add the frozen vegetables to the wok and stir-fry for 2 minutes until heated through. Add the minced garlic and grated ginger and cook for 30 seconds until fragrant.
  5. Add the cold rice to the wok. Increase the heat to high. Stir-fry the rice for 3 to 5 minutes, breaking up any clumps, until it begins to toast slightly.
  6. Return the cooked chicken and eggs to the wok. Add the gluten-free tamari, lemon juice, lemon zest, coarse black pepper, and salt. Toss everything quickly to coat evenly. Cook for 1 minute more.
  7. Remove from heat immediately. Stir in half of the sliced green onions. Serve hot, garnished with the remaining green onions.

Notes

  • For the best fried rice texture, use rice that has been cooked the day before and refrigerated.
  • If you prefer a milder pepper flavor, reduce the coarse black pepper to 1 teaspoon and add 1/2 teaspoon of white pepper.
  • To keep this dish low sodium, use coconut aminos instead of tamari and omit added salt.

Nutrition

Find it online: https://delishdiarist.com/glutenfreelemonpepperfriedrice/