Easy Gluten Free Thai Sweet Chili Rice

Out of all the gluten-free dinners we make, this is by far my favorite one each time. It makes enough for about 4-5 people and is really filling as well! It's a lot healthier than most chicken fried rice because of the ingredients that are used and it is naturally gluten-free. I really enjoy this recipe a lot since you can have the option of either using shrimp or chicken breast. Both are just as good and I know you will enjoy it as much as I do every time.

  • 1 lb of boneless skinless chicken breast, diced or 1 lb of peeled shrimp
  • 1 bag of frozen peas and carrots
  • ½ red onion, diced
  • 4 bags of white rice (from 14 oz box)
  • 6 eggs, beaten
  • 1 bottle of Thai Kitchen Sweet Red Chili Sauce (6.57oz)

  1. Prepare all four bags of rice as directed on box
  2. In small bowl scramble eggs
  3. In large skillet, cook scrambled eggs.  Then remove from skillet and set aside.
  4. Grease skillet and cook diced chicken or shrimp until completely cooked over medium heat.
  5. Add frozen peas & carrots and diced red onion.  Cook in skillet until heated thoroughly and onions become tender.
  6. Add eggs and rice to chicken or shimp vegetable mixture.
  7. Stir in bottle of Thai Sweet Chili sauce.
  8. Serve warm.

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  1. Yum! Thanks for the recipe. I'l make it tomorrow!!

  2. Made the sweet chili rice, my son just loved it. Thanks.

  3. how many cups is 4 bags of rice?