Beef Free Chicken Fried Rice with Coconut Aminos
Fried rice is one of those weeknight heroes that comes together fast and satisfies deeply, and this version delivers all the smoky, savory goodness you want from a wok-cooked classic. Tender chunks of golden-seared chicken breast get tossed with jasmine rice, sweet carrots, celery, and fresh ginger for a dish that's layered with flavor without being complicated. The real star here is the coconut aminos, which brings that rich, slightly sweet umami depth you'd expect from soy sauce — making it a smart swap for anyone avoiding conventional condiments that may contain hidden additives or allergens. Day-old jasmine rice is the secret weapon: it's drier and firmer, which means it toasts beautifully against the hot wok surface instead of steaming into a clump. Cooking the rice undisturbed in batches gives you those lightly crisped, restaurant-style grains that make every bite a little more exciting. A finish of bright scallion greens and optional cilantro keeps things fresh and colorful. This is the kind of meal that feels indulgent but comes together with pantry staples and one good pan.
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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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