Chicken Gluten-Free Kitchen Main Dish One Pot Meal Rice

Happy Nancy Grilled Chicken Fried Rice

By Chris Capell

Grilled chicken adds a delicious flavor to the go-to Asian comfort food — Fried Rice. You can cook the chicken any way you want, and it will still be excellent, but the grill adds a whole new dimension to this dish. The secret to great fried rice is to have a super hot wok. If you have a good hot cooktop you are in business. I often cook this dish on my Big Green Egg, which the wok fits perfectly in, and can accommodate a very hot charcoal fire. The higher the heat, the better the flavor when cooking with a wok.

Another key to making this dish a success is to have all of your ingredients prepared and handy. Things come together quickly when working with such high heat. The dish is cooked in 5 stages:

  1. Grill the chicken
  2. Cook the eggs
  3. Fry the rice
  4. Cook the veggies
  5. Put it all together!


Print Recipe
  • 4 boneless skinless chicken thighs
  • 2 Tbsp Dizzy Pig Happy Nancy seasoning
  • 4 cups cooked medium grain rice (I used Jasmine rice, which was cooked, then stored overnight in the refrigerator)
  • 3 eggs, beaten with a pinch of salt (optional, we did not use eggs for this cook)
  • 1 onion, chopped
  • 2 small zucchini squash (or vegetable of your choice) cut into bite-sized cubes
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 6 Tbsp oil (higher temp oils work best: peanut, grape seed, avocado, sunflower)
  • 3 Tbsp soy sauce (use gluten-free soy sauce or tamari to keep recipe gluten-free)
  • 2 tsp sesame oil
  • 2 green onions, chopped (for garnish)


  1. Coat chicken thighs with Happy Nancy on both sides (approx 1.5 Tbsp)
  2. Prepare grill for direct cooking, at approx 350°F degrees
  3. Grill chicken, about 10 minutes per side, or until well browned and 170°F internal temperature
  4. Cool chicken slightly, then cut into bite-sized pieces and reserve for later
  5. Break up any clumps in the rice
  6. Heat wok until it just begins to smoke. Add 1 Tbsp oil, quickly scramble the eggs, and reserve
  7. Heat 2 Tbsp oil, add 2 cups rice and stir fry for 2-3 minutes, tossing thoroughly every few seconds. The hotter the wok, the more you need to keep the rice moving. If not smoking hot, give the rice time to brown before tossing.
  8. Remove rice from wok, and reserve
  9. Repeat with 2 Tbsp oil, and the remainder of the rice
  10. Heat 1 Tbsp oil, add onions to wok and cook, tossing regularly, for a minute or two until lightly browned
  11. Add the other vegetables, 2 tsp Happy Nancy, and cook 1-2 minutes, tossing regularly
  12. Add the garlic and toss together with the veggies for 30 seconds or so
  13. Add the rice, cubed chicken, and the soy sauce and sesame oil (I use a sauce squirt bottle), tossing to incorporate and heat through, about 2 or 3 minutes
  14. Garnish with green onions, and serve