Artificial Flavors Free Chicken Fried Rice with Coconut Aminos
Takeout-style fried rice hits different when you know exactly what went into it — no mystery sauces, no flavor packets, just real ingredients doing all the work. The star swap here is coconut aminos in place of conventional soy sauce, which brings that same savory, slightly sweet depth without any of the artificial additives that sneak into so many bottled condiments. Coconut oil keeps things clean from the fat side too, and every other ingredient on the list is a whole, recognizable food. The technique is pure wok magic: high heat, a little patience while the rice toasts against the pan, and you get those lightly crisped grains that make homemade fried rice genuinely craveable. Grated fresh ginger, sweet carrots, and tender celery build a fragrant base that makes the whole dish feel layered and intentional. A handful of scallions stirred in at the end and a scatter of fresh cilantro on top keep everything bright. It's the kind of weeknight dinner that tastes like you put in way more effort than you actually did.
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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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