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Gluten-Free Lemon Pepper Chicken Fried Rice

Close-up of a white plate piled high with Gluten-Free Lemon Pepper Fried Rice featuring chunks of chicken, scrambled egg, peas, and carrots.
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Make a bright, zesty, and completely gluten-free fried rice featuring bold lemon pepper flavor. This recipe uses gluten-free tamari for savory depth.

Ingredients

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  • 3 cups cold, day-old cooked white rice (or cauliflower rice)
  • 1 tablespoon avocado oil or neutral cooking oil
  • 1 cup diced cooked chicken breast (or firm tofu, pressed and cubed)
  • 2 large eggs, lightly beaten
  • 1/2 cup frozen peas and carrots mix
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons gluten-free tamari or coconut aminos
  • 1 teaspoon freshly ground black pepper (or more to taste)
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon pepper seasoning blend (ensure it is gluten-free)
  • 1 green onion, sliced, for garnish

Instructions

  1. Heat the oil in a large wok or skillet over medium-high heat. Add the diced chicken or tofu and cook until lightly browned, about 3 minutes. Remove from the wok and set aside.
  2. Add a small amount of extra oil if the wok is dry. Pour in the beaten eggs and quickly scramble them until just set. Remove the eggs and set them aside with the chicken.
  3. Add the minced garlic and grated ginger to the hot wok. Stir-fry for 30 seconds until fragrant.
  4. Add the cold rice to the wok. Break up any clumps with your spatula. Stir-fry for 3 to 4 minutes until the rice is heated through and slightly toasted.
  5. Push the rice to one side of the wok. Add the peas and carrots to the empty space and cook for 1 minute. Mix the vegetables into the rice.
  6. Return the cooked chicken and eggs to the wok. Add the gluten-free tamari, ground black pepper, lemon zest, lemon juice, and lemon pepper seasoning.
  7. Stir everything together quickly, tossing constantly for 1 to 2 minutes to coat the rice evenly and allow the flavors to meld.
  8. Taste and adjust seasoning if needed. Garnish with sliced green onion before serving immediately.

Notes

  • Using cold, day-old rice prevents the fried rice from becoming mushy. If using cauliflower rice, cook it until most of the moisture has evaporated before adding other ingredients.
  • For a lower sodium dish, use less tamari and rely more on the lemon zest and pepper for flavor.
  • If you prefer a richer color, add 1/2 teaspoon of turmeric powder with the ginger and garlic.

Nutrition

Find it online: https://eatableempress.com/gluten-free-lemon-pepper-fried-rice/