Alpha Gal Friendly Chicken Fried Rice with Coconut Aminos
Fried rice is one of those deeply satisfying weeknight meals that usually comes loaded with soy sauce — a problem for anyone managing alpha-gal syndrome, since many conventional soy sauces and processed condiments can hide mammal-derived additives. This version swaps in coconut aminos, which deliver that same savory, slightly sweet depth without any of the worry. The base is built on jasmine rice, chicken breast, and a colorful mix of carrots, celery, and scallions, all cooked fast over high heat so everything gets a little caramelized and toasty. Fresh ginger adds a bright, aromatic kick that ties the whole dish together beautifully. The technique of pressing the rice against the hot wok surface is the secret to getting those lightly crisped grains that make takeout-style fried rice so irresistible at home. A scatter of fresh cilantro at the end lifts the whole bowl and makes it feel just a little fancy for something so easy to pull off on a Tuesday night.
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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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