Gut Friendly Chicken Fried Rice with Coconut Aminos

Total time35 min

Prep time15 min

Cook time20 min

Gut Friendly Chicken Fried Rice with Coconut Aminos

Fried rice is one of those craveable, crowd-pleasing dishes that can feel completely off-limits when you're trying to keep your gut happy — but this version flips that script entirely. Coconut aminos stand in for traditional soy sauce, delivering that same savory, slightly sweet depth without the gluten or fermented soy that can trigger digestive upset for so many people. Coconut oil brings a clean, neutral richness to the wok, while fresh ginger adds a warming kick that also happens to be one of the most well-regarded ingredients for supporting a settled stomach. Carrots, celery, and scallions give the dish plenty of color and texture, and because everything is cooked at high heat in a controlled sequence, the vegetables stay tender without turning mushy or heavy. Day-old jasmine rice is the secret weapon here — it fries up beautifully, with lightly toasted grains that hold their shape and soak up all that savory coconut aminos goodness. A handful of fresh cilantro over the top at the end keeps things bright and herbaceous without adding anything that might upset a sensitive system. This is the kind of weeknight dinner that genuinely tastes indulgent while quietly doing right by your digestion.

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!