Honey 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 adaptable. The secret weapon here is coconut aminos, a naturally sweet and salty sauce that delivers all the umami depth of traditional soy-based versions without any added honey or sweeteners sneaking in. That matters more than you'd think, because plenty of bottled stir-fry sauces and teriyaki-style condiments are loaded with honey, making takeout or even store-bought shortcuts a minefield if you're avoiding it. Here, every ingredient is straightforward and easy to verify, from the jasmine rice to the coconut oil to the fresh ginger that gives the whole dish a bright, aromatic lift. The technique is just as satisfying as the flavor — chicken seared until golden, vegetables cooked until just tender, and rice pressed against a screaming-hot wok until some grains get that irresistible lightly toasted edge. Scallions stirred in at the end keep things fresh, and a handful of cilantro on top makes it feel like something you'd order out, except you made it yourself in under 30 minutes. It's the kind of clean, craveable dinner that earns a permanent spot in your rotation.
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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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