We love Chicken Fried Rice but try to reduce the amount of gluten in our diets so after several attempts at a great Chicken Fried Rice we finally started using Tamari instead of traditional Soy Sauce. This gives your dish the same great flavor without the added gluten.
Chicken Fried Rice with Tamari
Chicken fried rice using Tamari instead of soy sauce.
Prep Time : 20-25 minutes.
Cook Time : 25-30 minutes
Yield : 6 cups
Rating
Ingredients
- Large Chicken Breast - 1
- Bismati or Brown Rice - 4 cups (cooked)
- Green Bell Pepper - 1/2
- Red Bell Pepper - 1/2
- Carrot - 1 (Large)
- White Onion - 1/2
- Green Peas - 1 cup
- Egg - 1 (Large)
- Brown Rice Oil - 2 tablespoons
- Garlic - 3 cloves (minced)
- Tamari - 1/4 cup
- Hot Sauce (optional) - To Taste
Instructions
- Cook the chicken breast, set aside and let it cool about 5 minutes then cube or pull the chicken (your preference)
- Meanwhile cook the rice per its package instructions based on the rice you chose
- Turn on Wok or large frying pan to medium heat and add the Brown Rice oil
- Dice the white onion, carrot, red and green bell peppers
- Dice or crush the garlic if not already done and it with the white onion to your frying pan
- After about 2-3 minutes add the carrots, peas and peppers to the frying pan for an additional 5 minutes stirring frequently
- Add the Chicken to the vegetable mixture with half of the Tamari cooking for an additional 5 minutes
- Push your mixture to the side of the frying pan and use the cleared area to scramble the egg
- Once scrambled mix the egg into the rest of the mixture adding all of the rice and remaining Tamari and cook about 5 more minutes until heated thoroughly
- If you like a spicy fried rice add your favorite hot sauce to taste.
(1 votes, average: 5.00 out of 5)
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