High Fructose Corn Syrup Free Chicken Fried Rice with Coconut Aminos
Takeout-style fried rice is one of those cravings that can be genuinely tricky to satisfy when you're avoiding high fructose corn syrup, since conventional soy sauce and bottled stir-fry sauces are notorious offenders. This version swaps in coconut aminos, which delivers that same savory, slightly sweet depth without any of the problematic additives. The result is a wok-kissed, golden-edged rice dish that tastes completely indulgent and comes together with nothing but whole, recognizable ingredients. Day-old jasmine rice is the secret weapon here — it fries up beautifully, picking up toasty edges while staying fluffy rather than gummy. Diced carrots and celery add a satisfying crunch, fresh ginger brings a bright, aromatic kick, and the chicken gets a gorgeous sear before everything comes together in one pan. A handful of scallions stirred in at the end keeps things fresh and vibrant. It's the kind of weeknight dinner that feels like a treat, and you'll know exactly what went into every single bite.
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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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