Low Sugar Chicken Fried Rice with Coconut Aminos
Fried rice is one of those weeknight staples that can quietly sneak in a surprising amount of added sugar — especially through bottled sauces and condiments that line most pantry shelves. This version sidesteps that entirely by swapping conventional soy sauce for coconut aminos, which delivers that same savory, umami-rich depth without any sweeteners thrown into the mix. The result is a dish that tastes completely satisfying and full-flavored, not like anything has been taken away. Day-old jasmine rice gets pressed against a screaming-hot wok until some grains turn lightly toasted and golden, while carrots, celery, and scallions add freshness and a little crunch. Fresh ginger brings a bright, warming kick that ties everything together beautifully. It's the kind of meal that comes together fast, uses simple whole ingredients, and genuinely earns a spot in your regular rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 lb boneless, skinless chicken breast, cut into ½-inch pieces
- 3 cups cooked jasmine rice, cooled (day-old preferred)
- 3 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 2 tbsp coconut oil, divided
- 2 medium carrots, peeled and finely diced
- 2 stalks celery, finely diced
- 3 scallions, thinly sliced (white and green parts separated)
- 1 tsp fresh ginger, finely grated
- ½ tsp salt, plus more to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Heat 1 tbsp coconut oil in a large wok or 12-inch skillet over high heat until shimmering and just beginning to smoke.
- 2
Add the chicken pieces in a single layer and cook undisturbed for 3 minutes, until the undersides are golden. Stir and continue cooking for 2–3 minutes more, until the chicken is opaque throughout and registers 165°F (74°C) on an instant-read thermometer. Transfer to a plate and set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!