Gelatin 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. The swap that makes this version work so well is coconut aminos in place of conventional soy sauce, which means you get that deep, umami-rich flavor without any hidden additives that can sneak into standard condiments. Coconut oil gives the chicken a gorgeous golden sear, and using day-old jasmine rice is the real secret to getting those lightly toasted, slightly crispy grains that make restaurant-style fried rice so irresistible. Carrots, celery, and fresh ginger round out the dish with a little sweetness, crunch, and warmth that feels genuinely homemade rather than takeout-adjacent. The whole thing comes together in a single wok over high heat, so cleanup is minimal and dinner is on the table fast. Finish it with a scatter of scallion greens and fresh cilantro and you've got a bowl that looks and tastes like you put in way more effort than you actually did.
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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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