Brazil Nut Free Chicken Fried Rice with Coconut Aminos
Takeout-style fried rice at home hits differently when you know exactly what went into the wok. This version uses coconut aminos in place of traditional soy sauce, delivering that savory, slightly sweet depth without any of the additives or allergen concerns that can come with bottled sauces. The chicken gets a proper sear over high heat until golden, while carrots, celery, and fresh ginger build a fragrant, colorful base that makes every bite interesting. Day-old jasmine rice is the real secret here — it toasts up beautifully against the hot surface, giving you those slightly crispy, restaurant-worthy grains rather than a soggy pile. Coconut oil keeps everything moving in the pan and adds a subtle richness that ties the whole dish together. A finish of fresh scallion greens and optional cilantro keeps it bright and lively. It's a weeknight dinner that feels indulgent but comes together with clean, straightforward ingredients you can feel good about.
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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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