Fructose Free Chicken Fried Rice with Coconut Aminos

Total time35 min

Prep time15 min

Cook time20 min

Fructose Free Chicken Fried Rice with Coconut Aminos

Fried rice is one of those deeply satisfying weeknight meals that usually comes loaded with soy sauce — a common source of hidden fructose and additives that can derail a carefully managed diet. This version swaps in coconut aminos, which deliver that same savory, umami-rich depth without the problematic ingredients, making it a genuinely smart and delicious alternative. The chicken gets seared over high heat until golden and juicy, while carrots, celery, and fresh ginger build layers of flavor that feel anything but restrictive. Day-old jasmine rice is the secret weapon here — it toasts up beautifully in the wok, giving you those slightly crispy, restaurant-style grains that make every bite interesting. Coconut oil keeps the whole dish cohesive and adds a subtle richness that ties everything together. Scallions stirred in at the end bring a fresh, bright finish, and a handful of cilantro on top makes it feel like something you'd order out rather than throw together at home. It's a genuinely craveable bowl that proves eating within tight dietary boundaries doesn't have to mean sacrificing the good stuff.

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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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