Caffeine Free Chicken Fried Rice with Coconut Aminos
Fried rice is one of those weeknight heroes that hits every craving at once — savory, satisfying, and ready in minutes when you've got day-old jasmine rice on hand. The secret weapon here is coconut aminos, a naturally sweet and deeply savory sauce that delivers all the umami punch of traditional soy sauce without any of the caffeine concerns that come with certain fermented or processed condiments. Coconut oil keeps things rich and fragrant, while fresh ginger, carrots, celery, and scallions build layers of flavor that make this feel anything but plain. The technique of pressing the rice against a screaming-hot wok and letting it sit undisturbed is what creates those lightly toasted, slightly crispy grains that take the whole dish to another level. Juicy seared chicken breast rounds it out into a complete, protein-packed meal that doesn't need a single thing added — though a handful of fresh cilantro on top never hurts. It's the kind of recipe that earns a permanent spot in your rotation, especially on nights when you want something bold and homemade without a lot of fuss.
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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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