Big-Batch Chicken Fried Rice

2026-10-10T08:00:00Z 2026-10-10T08:00:00Z recipes-gf-df gluten-free dairy-free chicken rice stovetop quick budget kid-friendly

Sources

Miller family KB — standard home-style method, written for this KB (no outside source)

Big-Batch Chicken Fried Rice

Servings: 8 | Prep & Cook: 40 minutes (rice cooked the day before)

Ingredients

  • 8 cups cold cooked jasmine rice (about 3 cups dry, cooked the day before)
  • 2 lbs boneless, skinless chicken thighs or breasts, diced small
  • 4 Tbsp avocado oil, divided
  • 6 eggs, beaten
  • 2 cups frozen peas and carrots
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 6 green onions, sliced
  • ½ cup gluten-free tamari
  • 1 Tbsp toasted sesame oil
  • ½ tsp black or white pepper

Directions

  1. Break up the cold rice with your hands so there are no clumps.
  2. In a large wok or 12-inch skillet over medium-high heat, heat 1 Tbsp oil. Scramble the eggs until just set, then move them to a plate.
  3. Add 1 Tbsp oil and the chicken. Season with 1 Tbsp of the tamari and cook 5-6 minutes until cooked through. Move to the plate.
  4. Add 1 Tbsp oil, the onion, and the peas and carrots. Cook 3 minutes, then add garlic for 30 seconds.
  5. Working in 2 batches if your pan is small, add the remaining oil and the rice. Press flat and let it sit 1-2 minutes to crisp, then stir. Repeat twice.
  6. Return the eggs and chicken, then add the remaining tamari, sesame oil, and pepper. Toss until evenly colored.
  7. Stir in the green onions and serve.

Tip: Day-old rice is the key. Fresh rice turns mushy. Cook the rice the night before and refrigerate it uncovered for an hour, then cover.

GF/DF Notes

  • Tamari labeled gluten-free replaces soy sauce. Skip oyster sauce unless it's labeled GF, since most contain wheat.
  • No butter: oil fries the rice.

Leftover Ideas

  • Pack for school or work lunches — reheats well
  • Toss in leftover pork, sausage, or steak instead of chicken

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