Almond Free Chicken Fried Rice with Coconut Aminos
Fried rice is one of those weeknight heroes that hits every note — savory, satisfying, and endlessly craveable — and this version delivers all of that without a trace of tree nuts in sight. The swap that makes it shine is coconut aminos in place of traditional soy sauce, bringing that deep, umami-rich flavor you expect while keeping the ingredient list clean and simple. Chicken breast gets seared hard in a hot wok until golden, then tossed back in at the end so every bite stays juicy rather than rubbery. Day-old jasmine rice is the secret weapon here — it fries up beautifully, with some grains getting just lightly toasted against the hot surface for that irresistible texture. Fresh ginger, carrots, celery, and scallions round out the dish with brightness and a little crunch that makes it feel anything but basic. A handful of cilantro on top pulls everything together, though it's just as good without. This is the kind of recipe you'll find yourself making on repeat because it's fast, wholesome, and genuinely delicious.
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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
- 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.
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