Dairy Free Chicken Fried Rice with Coconut Aminos
Fried rice is one of those weeknight staples that feels indulgent but comes together fast, and this version delivers every bit of that satisfying, smoky wok flavor without a drop of dairy in sight. The secret weapon here is coconut aminos, which brings that deep, savory umami punch you'd expect from soy sauce but with a slightly sweeter edge that makes the whole dish sing. Coconut oil does double duty — first searing the chicken to a gorgeous golden crust, then giving the vegetables and rice that high-heat richness that makes takeout-style fried rice so craveable. Day-old jasmine rice is the move, since the dried-out grains toast up beautifully against the hot wok surface instead of steaming into a clump. Carrots, celery, and scallions keep things fresh and colorful, while a hit of grated ginger ties everything together with a little warmth. It's the kind of meal that looks and tastes like you put in way more effort than you actually did — and every ingredient on the list is naturally free from dairy, so there's no label-reading required.
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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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