Gluten-Free Fried Rice Ring with Teriyaki Chicken and Pork

Food plays a large role in Chinese New Year traditions and that doesn’t have to change when living gluten-free. Yes, a little extra care has to be taken when adapting some traditional recipes but it’s very doable. To prove it, today we’re sharing our recipe for a gluten-free fried rice ring with teriyaki chicken and pork. This dish is so delicious, it will impress guests during the holidays or whenever it is served.

This recipe is dairy-free, and you can serve it with any protein you like. I like to mix pork and chicken. However, you could use either boneless center-cut pork chops or boneless skinless chicken breasts, or thighs for this recipe. Being able to mix the protein used allows you to use two smaller packages of meat you may already have in the freezer or use whichever “white” meat is on sale which is an economical way to meal plan. Living gluten-free can be expensive, and any way to stretch your budget helps – check out our 7 tips for gluten-free living on a budget here.

Gluten-Free Fried Rice Ring with Teriyaki Chicken and Pork

Ingredients

For The Teriyaki Chicken and Pork

• 3lbs of protein ( I used 1.5 pounds of both boneless skinless chicken breast and boneless center-cut pork chops, but you could use either on their own.)
• 2 tbs oil

For The Marinade/Sauce

• 1/4 c granulated sugar
• 1/2c gluten-free soy sauce
• 2 tsp rice vinegar
• 2 tbs gluten-free hoisin sauce

For The Fried Rice Ring

• 3 cups of cooked rice (this can be any rice you like such as minute rice, long or short-grain rice, brown rice or Basmati – do not use Aboorio)
• 2 tbs neutral cooking oil
• 2 small carrots diced small
• 1 medium onion minced
• 1 cup of broccoli florets and stock diced
• 1 cup of frozen peas
• 1/8 tsp each of salt and pepper
• 2 tbs sesame seeds, toasted, for garnish
• 1 tbs oil
• 1 tbs butter or butter substitute or oil
• 2 cloves of minced garlic
• 1/8 tsp minced ginger
• 8 large eggs
• 3 tbs gluten-free soy sauce

Directions

Prep The Teriyaki Chicken and Pork

• Slice the pork and/or chicken into 1/2 inch strips, place in a large bowl or a large Ziplock freezer bag and set aside.
• In a measuring cup or small bowl mix the sugar, soy sauce, vinegar, and the hoisin.
• Pour half of your marinade/sauce over the protein in the bowl/bag leaving the other half in the measuring cup and set aside.

• Place the marinating meat in the fridge for 30 minutes. If you placed the meat in a bowl, cover the bowl in plastic wrap.

For The Fried Rice Ring

• After you cook the rice, place it in a thin layer on a parchment-lined cookie sheet or a thin layer over the sides of a large bowl. This is to cool the rice.

Tip: Cold rice makes for better-fried rice, as it won’t clump. By doing this all the rice gets coated and toasted in the fat (butter and/or oil).

Tip: You could use leftover plain white rice or even make the rice the day before, for this recipe.

• Cut your carrots into small dice and set them aside.
• Mince onion and set aside.
• Chop broccoli florets into small pieces and set them aside.
• Minced garlic and ginger and set aside.
• In a large pan or wok, heat your two tbs of cooking oil.
• When the oil is hot, add in the onion and carrots.
• After 5 minutes or when the onion and carrots start to soften, add in the broccoli.
• After the mixture has cooked for about 2 more minutes, add in the frozen peas and cook for 3 more minutes.
• Season vegetables with 1/8 tsp each of salt and pepper, stir well. Remove from pan and set aside.
• To your large fry pan or wok, add oil and/or butter.
• Once the fat is hot, add in the minced garlic and ginger.
• Cook garlic and ginger until they are softened and fragrant.
• Add your cooled rice to the pan, constantly stirring the rice and breaking up any clumps. You want the rice to be well coated in the oil/butter.
• Remove meat from the fridge and take the chill off of them.
• Crack eggs into a small bowl or measuring cup and beat with a whisk or fork until it is well scrambled.
• Add the cooked vegetables to rice and continue mixing.
• Push rice to one side of the pan and pour eggs into the pan.

• Gently scramble the eggs, allowing them to start to become curds, then gradually mix them into the rice. This will be the “glue” that holds the ring together.
• Add in the 3 tbs of soy sauce and then taste the rice mixture, adjust salt and pepper as needed.
• Grease a bundt pan.
• Pack the fried rice into the well-greased bundt pan. Press lightly.

• Cover the top of the bundt pan with foil and set it aside.

Cook The Teriyaki Chicken and Pork

• Heat two tablespoons of oil in a large skillet, or wok.
• When the oil is hot, add in the marinated chicken, and/or pork, cook until browned, on all sides, about 8-10 minutes.
• Once the meat is cooked, pour in the reserved teriyaki sauce and cook until reduced- slightly thickened.
• In a separate dry pan, add in the sesame seeds, and stir until they are fragrant and have turned a light golden brown. Remove and set aside.
• On a large round platter or plate invert the fried rice dome.
• Pour the hot teriyaki chicken and pork into the centre of the dome, and garnish with the sesame seeds.
• If you have leftover meat, that overflows, serve in a separate bowl sprinkled with sesame seeds.

Tip: If you do not have a bundt pan you could form this in a bowl or simply not form it and serve it as a bowl of regular fried rice.

If you want to add a little spice to this dish, you can serve our Chili Honey Garlic sauce on the side. Regardless of how it’s served, this gluten-free fried rice ring, with teriyaki chicken and/or pork is a wow of a dish that is also totally Instagram-worthy.

Gluten-Free Fried Rice Ring with Teriyaki Chicken and Pork

Print Recipe/Tips

Nutrition facts: 200 calories 20 grams fat

Ingredients

For The Teriyaki Chicken and Pork

• 3lbs of protein ( I used 1.5 pounds of both boneless skinless chicken breast and boneless center-cut pork chops, but you could use either on their own.)
• 2 tbs oil

For The Marinade/Sauce

• 1/4 c granulated sugar
• 1/2c gluten-free soy sauce
• 2 tsp rice vinegar
• 2 tbs gluten-free hoisin sauce

For The Fried Rice Ring

• 3 cups of cooked rice (this can be any rice you like such as minute rice, long or short-grain rice, brown rice - do not use Aboorio)
• 2 tbs neutral cooking oil
• 2 small carrots diced small
• 1 medium onion minced
• 1 cup of broccoli florets and stock diced
• 1 cup of frozen peas
• 1/8 tsp each of salt and pepper
• 2 tbs sesame seeds, toasted, for garnish
• 1 tbs oil
• 1 tbs butter or butter substitute or oil
• 2 cloves of minced garlic
• 1/8 tsp minced ginger
• 8 large eggs
• 3 tbs gluten-free soy sauce

INSTRUCTIONS/NOTES/TIPS

Prep The Teriyaki Chicken and Pork

• Slice the pork and/or chicken into 1/2 inch strips, place in a large bowl or a large Ziplock freezer bag and set aside.
• In a measuring cup or small bowl mix the sugar, soy sauce, vinegar, and the hoisin.
• Pour half of your marinade/sauce over the protein in the bowl/ bag leaving the other half in the measuring cup and set aside.
• Place the marinating meat in the fridge for 30 minutes. If you placed the meat in a bowl, cover the bowl in plastic wrap.

For The Fried Rice Ring

• After you cook the rice, place it in a thin layer on a parchment-lined cookie sheet or a thin layer over the sides of a large bowl. This is to cool the rice.

Tip: Cold rice makes for better-fried rice, as it won’t clump. By doing this all the rice gets coated and toasted in the fat (butter and/or oil). Tip: You could use leftover plain white rice or even make the rice the day before, for this recipe.

• Cut your carrots into small dice and set them aside.
• Mince onion and set aside.
• Chop broccoli florets into small pieces and set them aside.
• Minced garlic and ginger and set aside.
• In a large pan or wok, heat your two tbs of cooking oil.
• When the oil is hot, add in the onion and carrots.
• After 5 minutes or when the onion and carrots start to soften, add in the broccoli.
• After the mixture has cooked for about 2 more minutes, add in the frozen peas and cook for 3 more minutes.
• Season vegetables with 1/8 tsp each of salt and pepper, stir well. Remove from pan and set aside.
• To your large fry pan or wok, add oil and/or butter.
• Once the fat is hot, add in the minced garlic and ginger.
• Cook garlic and ginger until they are softened and fragrant.
• Add your cooled rice to the pan, constantly stirring the rice and breaking up any clumps. You want the rice to be well coated in the oil/butter.
• Remove meat from the fridge and take the chill off of them.
• Crack eggs into a small bowl or measuring cup and beat with a whisk or fork until it is well scrambled.
• Add the cooked vegetables to rice and continue mixing.
• Push rice to one side of the pan and pour eggs into the pan.
• Gently scramble the eggs, allowing them to start to become curds, then gradually mix them into the rice. This will be the “glue” that holds the ring together.
• Add in the 3 tbs of soy sauce and then taste the rice mixture, adjust salt and pepper as needed.
• Grease a bundt pan.
• Pack the fried rice into the well-greased bundt pan. Press lightly.
• Cover the top of the bundt pan with foil and set it aside.

Cook The Teriyaki Chicken and Pork

• Heat two tablespoons of oil in a large skillet, or wok.
• When the oil is hot, add in the marinated chicken, and/or pork, cook until browned, on all sides, about 8-10 minutes.
• Once the meat is cooked, pour in the reserved teriyaki sauce and cook until reduced- slightly thickened.
• In a separate dry pan, add in the sesame seeds, and stir until they are fragrant and have turned a light golden brown. Remove and set aside.
• On a large round platter or plate invert the fried rice dome.
• Pour the hot teriyaki chicken and pork into the centre of the dome, and garnish with the sesame seeds.
• If you have leftover meat, that overflows, serve in a separate bowl sprinkled with sesame seeds.

Tip: If you do not have a bundt pan you could form this in a bowl or simply not form it and serve it as a bowl of regular fried rice.

Did You Try This Recipe or These Tips?

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