Gluten Free Chicken Fried Rice with Coconut Aminos

Total time35 min

Prep time15 min

Cook time20 min

Gluten Free Chicken Fried Rice with Coconut Aminos

Fried rice is one of those takeout cravings that can feel completely off-limits when you're avoiding gluten, mostly because traditional soy sauce is a sneaky source of wheat. This version swaps in coconut aminos, which brings that same savory, slightly sweet depth without any grain-based ingredients — and it works beautifully. The technique here is what really makes it sing: high heat, day-old jasmine rice pressed against a hot wok, and a little patience to let those grains get lightly toasted and golden. Chicken is seared first until properly golden and cooked through, then reunited with the rice so every bite has something satisfying going on. Carrots, celery, and scallions add color and crunch, while fresh ginger gives the whole dish a subtle warmth that makes it feel a step above your average weeknight stir-fry. A handful of cilantro on top pulls everything together and keeps it feeling fresh. It's the kind of meal that genuinely doesn't feel like a compromise — just really good food that happens to work for you.

About Fig

Fig 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
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
See all
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!