One of the worst things about giving up gluten, is the lack of Chinese food. Yes, places like PF Chang’s have a gluten-free menu, and it’s good — but that doesn’t help me on a Sunday night when I’m wearing sweatpants and am 30 minutes from my nearest PF Chang’s.

So when I stumbled across a recipe for homemade Chicken Fried Rice, I figured it could easily be adapted to be (slightly) healthier.

First of all, I made mine with brown rice, because its goodish for you and Mike and I both like it better. I also swapped the regular soy sauce for my favorite gluten-free version I keep around for my Pad Thai recipe, which is in heavy rotation in my kitchen.

As far as the cooked chicken goes — I decided to throw mine in the crockpot with some gluten-free Szechuan marinade I’d been wanting to try. Six hours on low, and then I just chopped it up into bite sized pieces. You could just cook it quickly though, without any marinade — I figured it was an easy way to add some extra flavor and I didn’t have to pay any attention to it.

Here’s what you’ll need:

4 cups cooked rice
1/2 pound boneless, skinless chicken breasts, cooked
1 cup peas & carrots, frozen
1 small white onion, chopped
2 cloves garlic, minced
2 eggs
3 tablespoons oil (vegetable or sesame)
1/4 cup gluten-free soy sauce

Heat oil in a large skillet on medium heat. Add onion, garlic, peas, and carrots.

Stir fry until tender. Crack eggs into pan and scramble, mixing throughout vegetables.

Add rice and chicken to your vegetable mixture and stir to combine.

Stir in soy sauce and remove from heat.

I guess now I just have to learn to make my own sushi, because holy crap do I miss sushi.