SIMPLE & EASY GLUTEN-FREE FRIED RICE WITH KIMCHI
on Mar 12, 2026
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No need to order takeout when you can whip up this gluten-free fried rice in a matter of minutes. An easy meal that relies on pantry and freezer staples.
This Simple and Easy Gluten-Free Fried Rice with Kimchi uses pantry and freezer staples for a quick weeknight meal. The only prep required is a quick chop of onions, garlic, and ginger.
Cooked, shredded chicken is warmed through alongside store-bought kimchi. Day-old leftover rice gets folded in, followed by a savory blend of bone broth, tamari, and sriracha that soaks into every grain of rice.
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To finish, frozen veggies and edamame add color, texture, and a boost of plant-based protein.
Bring the skillet to the dinner table, serve with lime, cilantro, and a sprinkle of sesame seeds, and you have yourself a one-pot meal that’s completely gluten-free and egg-free. Enjoy!
Key Ingredients for Gluten-Free Fried Rice
Make sure to stock up on these ingredients during your next grocery run. I have a feeling this may just become a weekly staple for you! Here’s what you’ll need.
- Tamari: A gluten-free soy sauce alternative. You can sub coconut aminos, although it will change the flavor a bit.
- Chicken Bone Broth: Highly nourishing and adds a bit of protein.
- Sriracha: Add as much (or as little as you like) depending on your heat tolerance.
- Sesame Oil: Adds a nuttiness and deep savory flavor that you can’t get from anything else.
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Pin It- Kimchi: A traditional Korean fermented staple made from salted vegetables such as Napa cabbage and radishes. You can buy this in the refrigerated section of most grocery stores.
- Garlic and Ginger: Two flavor boosters that pack a punch.
- Pre-cooked Chicken: A rotisserie chicken is a true weeknight hero. Shred the chicken and use it in this recipe, and any remaining to add a punch of protein to salads, bowls, and sandwiches.
- Leftover Cooked Rice: The key here is to use leftover cooked rice. You’ll get that crispy texture because it is drier and firmer, preventing the final dish from becoming too mushy or soggy.
- Frozen Mixed Veggies: This recipe saves time by using a bag of frozen mixed veggies. The bag I used had peas, corn, and diced carrots.
- Edamame: A bag of frozen, shelled edamame is a freezer, protein-packed staple. A single cup of edamame has around 17 grams of protein!
- Serving Suggestions: I like to finish this off with some fresh lime wedges, chopped cilantro, and a sprinkle of sesame seeds.
How to Make Simple and Easy Gluten-Free Fried Rice
To start, add the tamari, bone broth, and sriracha to a small measuring cup or mixing bowl and stir to combine. If you want it a bit on the spicier side, add some of the reserved kimchi juice as well. Set aside.
Next, heat sesame oil in a large Dutch oven or deep-sided skillet over medium-high heat.
Add the onions and kimchi and cook for 1 to 2 minutes until the onions are translucent.
Add the garlic and ginger and continue cooking for another minute or so until fragrant.
Add the shredded chicken and stir to thoroughly coat. Add the leftover rice, stirring to incorporate.
Once the rice is incorporated, allow it to “fry” undisturbed for a couple of minutes, then stir and repeat. This only takes a few minutes, but it will give the rice more of a “fried rice” texture.
Add the tamari, bone broth, and sriracha mixture to the rice and chicken and cook for another couple of minutes while the moisture is absorbed.
Add frozen veggies and edamame, stirring to incorporate. Serve with garnishes of choice and enjoy!
More Asian-Inspired Dishes:
- One Pot Turkey Thai Curry Meatballs and Rice
- One Pot Teriyaki Chicken, Veggies, and Rice
- Crispy Rice Omelette with Corn and Scallions
- Asian-Inspired Honey Ginger Honey Ground Chicken Bowls
SIMPLE & EASY GLUTEN-FREE FRIED RICE WITH KIMCHI
Ingredients
Fried Rice:
- ¼ cup tamari
- ¼ cup chicken bone broth
- 1 tablespoons sriracha
- 2 tablespoons sesame oil
- 1 small onion, small diced
- 1 cup kimchi, drained
- 3 cloves garlic, minced
- 1 inch piece of fresh ginger, minced
- 4 cups cooked chicken, shredded
- 4 cups leftover cooked rice
- 2 cups frozen mixed veggies (like peas, corn, diced carrots)
- 1 cup cooked shelled edamame
For Serving:
- Fresh lime wedge
- Fresh cilantro
- Sesame seeds
Instructions
- Add the tamari, bone broth, and sriracha to a small measuring cup or mixing bowl and stir to combine. (If you want it a bit on the spicier side, add some of the reserved kimchi juice as well.) Set aside.
- Heat sesame oil in a large Dutch oven or deep-sided skillet over medium-high heat.
- Add the onions and kimchi and cook for 1 to 2 minutes until the onions are translucent.
- Add the garlic and ginger and continue cooking for another minute or so until fragrant.
- Add the shredded chicken and stir to thoroughly coat.
- Add the leftover rice, stirring to incorporate.
- Once the rice is incorporated, allow it to “fry” undisturbed for a couple of minutes, then stir and repeat. (This only takes a few minutes, but it will give the rice more of a “fried rice” texture.)
- Add the tamari, bone broth, and sriracha mixture to the rice and chicken and cook for another couple of minutes while the moisture is absorbed.
- Add frozen veggies and edamame, stirring to incorporate.
- Serve with garnishes of choice, such as lime wedges, cilantro, and sesame seeds, and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
