Capsaicin Free Chicken Fried Rice with Coconut Aminos

Total time35 min

Prep time15 min

Cook time20 min

Capsaicin Free Chicken Fried Rice with Coconut Aminos

Fried rice is one of those deeply satisfying weeknight meals that usually comes loaded with soy sauce and chili heat — which makes it tricky territory if you're avoiding capsaicin. This version sidesteps the problem entirely without sacrificing any of the savory, umami-rich flavor you're after. Coconut aminos stand in for traditional soy sauce, bringing a slightly sweet, mellow depth that coats every grain beautifully, and the ingredient list stays completely free of hot peppers or spicy sauces. The technique here is what makes it sing. Cooking the chicken first over high heat until golden, then building the dish in layers — softened carrots and celery, fragrant fresh ginger, toasted day-old jasmine rice — creates real complexity without relying on heat from chilies. That brief moment of pressing the rice against the hot wok gives you those lightly crisped, restaurant-style grains that are genuinely hard to resist. Fresh scallions stirred in at the end and a handful of cilantro on top keep everything bright and aromatic. It's a complete, comforting bowl that comes together fast and proves you don't need a single drop of hot sauce to make fried rice worth craving.

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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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