Black Pepper Free Chicken Fried Rice with Coconut Aminos

Total time35 min

Prep time15 min

Cook time20 min

Black Pepper Free Chicken Fried Rice with Coconut Aminos

Fried rice is one of those craveable weeknight staples that usually comes loaded with soy sauce and a heavy hand of black pepper — which makes it a minefield if you're avoiding that spice. This version sidesteps the issue entirely by leaning on coconut aminos for that savory, umami-rich depth, delivering all the satisfaction without a single crack of the pepper mill. The result is a dish that's genuinely bold and fragrant, thanks to fresh ginger, toasted jasmine rice, and golden seared chicken that gets beautifully caramelized in a hot wok. Day-old rice is the secret weapon here — it fries up with just the right amount of chew and those irresistible lightly toasted edges. Carrots, celery, and scallions round out the bowl with color and crunch, while a handful of fresh cilantro on top keeps things bright and lively. It comes together fast over high heat, making it a genuinely practical dinner that doesn't feel like a compromise at all.

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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
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 oz Coconut Secret Ssng Sce Orig Soy Free - 16.9 Oz Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ
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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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