Carrageenan Free Chicken Fried Rice with Coconut Aminos
Fried rice is one of those weeknight heroes that feels indulgent but comes together fast, and this version delivers every bit of that satisfying, smoky, savory payoff. The secret weapon here is coconut aminos, which steps in for conventional soy sauce and brings a slightly sweet, deeply savory flavor without any of the additives that can sneak into bottled condiments — carrageenan included. Coconut oil gives the chicken a gorgeous golden sear, and day-old jasmine rice toasts up beautifully against the hot wok, picking up those lightly crispy edges that make fried rice so craveable. Carrots, celery, and scallions add color and crunch, while fresh ginger ties everything together with a little warmth and brightness. It's the kind of dish that tastes like it came from your favorite takeout spot, except you know exactly what went into it. A handful of fresh cilantro on top makes it feel finished and restaurant-worthy without any extra effort.
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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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