Citric Acid Free Chicken Fried Rice with Coconut Aminos

Total time35 min

Prep time15 min

Cook time20 min

Citric Acid Free Chicken Fried Rice with Coconut Aminos

Fried rice is one of those deeply satisfying weeknight staples, but the usual bottle of soy sauce or tamari can be a hidden source of citric acid or other additives that cause real problems for sensitive eaters. This version swaps in coconut aminos, which deliver that same savory, slightly sweet depth without the unwanted extras. The result is a wok-seared, golden-edged bowl of comfort that genuinely doesn't feel like a compromise. Coconut oil keeps everything moving in the pan while adding a subtle richness, and day-old jasmine rice is the secret to getting those lightly toasted, separated grains instead of a soggy clump. Carrots, celery, and fresh ginger round out the dish with color, crunch, and a little warmth. Everything comes together fast over high heat, so dinner is on the table before anyone has time to complain. A handful of fresh cilantro on top is optional, but it makes the whole bowl look and taste like something you'd order out.

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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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