BHA & BHT Free Chicken Fried Rice with Coconut Aminos
Takeout-style fried rice hits differently when you make it at home, and this version delivers all the smoky, savory satisfaction without any of the preservative baggage that comes with bottled sauces and processed ingredients. Conventional soy sauce and many store-bought condiments sneak in synthetic additives, but coconut aminos steps in here as a clean, naturally brewed swap that brings that deep umami flavor with nothing artificial behind it. Coconut oil keeps things simple on the fat side, and every other ingredient — chicken, jasmine rice, carrots, celery, ginger, scallions — is exactly what it sounds like, no hidden extras. The technique is what makes this dish sing: a screaming-hot wok, a patient sear on the chicken, and letting the day-old rice toast against the pan until some of those grains go just a little golden and crispy. Fresh ginger adds a bright, warming kick that ties the whole bowl together, and a handful of cilantro on top makes it feel genuinely restaurant-worthy. It's the kind of weeknight dinner that looks impressive, comes together fast, and gives you total confidence in every single ingredient on the plate.
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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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