Cashew 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, giving you that savory, slightly sweet depth without any soy — and absolutely no nuts in sight, which makes it a genuinely worry-free option for anyone navigating tree nut sensitivities. The chicken gets seared over high heat until golden and cooked through, then reunited with lightly toasted jasmine rice, tender carrots, celery, and a hit of fresh ginger that ties everything together. Coconut oil keeps the whole dish moving in the wok and adds a subtle richness that feels indulgent without being heavy. Day-old rice is the real secret here — it fries up with those slightly crispy edges that make every bite satisfying rather than mushy. A scatter of scallion greens and fresh cilantro at the end keeps it bright and fresh. It's the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did.
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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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