Eggless Chicken Fried Rice with Coconut Aminos
Fried rice is one of those takeout cravings that can feel off-limits when you're avoiding eggs, since the classic version almost always scrambles them right into the pan. This recipe sidesteps that entirely without sacrificing any of the satisfying, savory depth you're after. Coconut aminos stand in for soy sauce, bringing a slightly sweet, umami-rich glaze that coats every grain of jasmine rice beautifully. The trick of pressing day-old rice against a screaming-hot wok gives you those lightly toasted, slightly crispy bits that make homemade fried rice genuinely exciting. Tender golden chicken, sweet carrots, celery, and fresh ginger round out the bowl with real texture and fragrance. A finish of scallion greens and optional cilantro keeps everything bright and fresh. It's a weeknight dinner that tastes like you put in way more effort than you actually did.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!