Citrus Free Chicken Fried Rice with Coconut Aminos

Total time35 min

Prep time15 min

Cook time20 min

Citrus 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 swap that makes it work for citrus-free eating is coconut aminos in place of traditional soy sauce — it brings that deep, umami-rich flavor without any citrus-based additives or preservatives that can sneak into bottled condiments. Coconut oil gives the chicken a gorgeous golden sear, and day-old jasmine rice toasts up beautifully against the hot wok, developing those lightly crispy edges that make restaurant fried rice so craveable. Carrots, celery, and scallions add color and a gentle sweetness, while fresh ginger ties everything together with a little warmth and bite. The technique here is simple but intentional — letting the rice sit undisturbed against the hot surface is the move that takes this from soggy to spectacular. A scatter of fresh cilantro at the end is optional but highly recommended for a bright, herby finish that doesn't rely on any citrus at all. This is the kind of bowl that earns a permanent spot in your dinner rotation.

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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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