Emulsifier Free Chicken Fried Rice with Coconut Aminos

Total time35 min

Prep time15 min

Cook time20 min

Emulsifier Free Chicken Fried Rice with Coconut Aminos

Fried rice is one of those weeknight heroes that hits every craving at once — savory, satisfying, and endlessly customizable — and this version delivers all of that without a single emulsifier in sight. Conventional soy sauces and bottled stir-fry sauces are notorious for sneaking in additives, but coconut aminos steps in here as a clean, naturally derived swap that brings the same deep, umami-rich flavor you expect. Coconut oil handles all the cooking fat duties, keeping the ingredient list straightforward and entirely free of the lecithins and mono- and diglycerides that show up in so many processed oils and condiments. The technique matters just as much as the ingredients — day-old jasmine rice, high heat, and a hot wok create those lightly toasted, slightly crispy grains that make restaurant-style fried rice so irresistible. Carrots, celery, and fresh ginger build a bright, aromatic backbone, while the scallions stirred in at the end keep everything feeling fresh and vibrant. It's a genuinely wholesome bowl of comfort food that proves eating without emulsifiers doesn't mean eating without flavor.

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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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