Chestnut Free Chicken Fried Rice with Coconut Aminos

Total time35 min

Prep time15 min

Cook time20 min

Chestnut Free Chicken Fried Rice with Coconut Aminos

Takeout-style fried rice at home hits differently when you know exactly what went into it — and this version delivers serious wok flavor without any of the mystery ingredients that can make restaurant orders stressful. Coconut aminos stand in for traditional soy sauce, bringing that savory, slightly sweet depth you want in every bite while keeping the ingredient list clean and straightforward. Day-old jasmine rice is the secret weapon here: the dried-out grains fry up beautifully in coconut oil, picking up those lightly toasted, golden edges that make the texture so satisfying. Diced carrots and celery add a gentle crunch, fresh ginger brings a little warmth, and the scallions get layered in at two different stages so you get both mellow sweetness and a bright, fresh finish. The chicken is seared hard over high heat until golden before it ever meets the rice, so every piece stays juicy and flavorful rather than steaming into something rubbery. A handful of fresh cilantro on top pulls the whole bowl together with a pop of color and herby freshness. It's the kind of weeknight dinner that feels like a treat but comes together with nothing fussy or hard to find.

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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 Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ BetterBody Foods Organic Coconut Aminos Soy Sauce Replacement, 16.9 fl oz (500 ml)
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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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