Hazelnut Free Chicken Fried Rice with Coconut Aminos
Takeout-style fried rice at home hits differently when you know exactly what went into the wok. This version uses coconut aminos in place of traditional soy sauce, which keeps the savory, slightly sweet depth you expect while sidestepping the ingredient lists that can hide unexpected allergens. Coconut oil does double duty here — first to sear the chicken until golden, then to toast the rice until some grains get that satisfying, lightly crispy edge. Day-old jasmine rice is the real secret weapon, soaking up the coconut aminos and caramelizing against the hot surface in a way fresh rice simply can't match. Carrots, celery, and scallions add color and crunch, while fresh ginger brings a bright, warming note that ties everything together. A handful of cilantro on top is optional, but it adds a pop of freshness that makes the whole bowl feel restaurant-worthy. Every ingredient here is straightforward and easy to verify, so you can cook with confidence and just focus on enjoying a seriously satisfying meal.
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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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