Artificial Food Coloring Free Chicken Fried Rice with Coconut Aminos
Fried rice is one of those weeknight staples that can quietly sneak in a surprising number of additives — especially through the bottle of soy sauce sitting in your pantry. This version swaps conventional soy sauce for coconut aminos, a naturally derived alternative that brings the same savory depth without any synthetic dyes or artificial coloring agents that sometimes appear in processed condiments and sauces. The result is a dish that tastes completely familiar and satisfying, built entirely from whole, recognizable ingredients. Coconut oil gives the chicken a gorgeous golden sear, while carrots, celery, and scallions add color and crunch the natural way. Day-old jasmine rice is the secret weapon here — it fries up beautifully in the hot wok, picking up those lightly toasted edges that make every bite so craveable. Fresh ginger ties everything together with a little warmth, and a handful of cilantro on top keeps it bright and fresh. It's the kind of clean, no-fuss dinner that proves you really don't need anything artificial to make a bowl of fried rice taste absolutely incredible.
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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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