Legume Free Chicken Fried Rice with Coconut Aminos

Total time35 min

Prep time15 min

Cook time20 min

Legume Free Chicken Fried Rice with Coconut Aminos

Fried rice is one of those weeknight heroes that feels indulgent but comes together fast, and this version delivers all the smoky, savory satisfaction you'd want from a takeout order. The secret weapon here is coconut aminos, which brings that deep, slightly sweet umami flavor you'd normally get from soy sauce — no legumes, no soy, no compromise. Chicken breast gets seared hard in a hot wok until golden, then tossed back in at the end so every bite stays juicy rather than rubbery. Carrots, celery, and scallions add crunch and freshness, while fresh ginger gives the whole dish a bright, aromatic lift that makes it taste anything but plain. Day-old jasmine rice is the move here — it fries up beautifully, picking up those lightly toasted edges that make each forkful genuinely craveable. This is the kind of recipe that proves eating around legumes doesn't mean eating around flavor.

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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
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 oz Coconut Secret Ssng Sce Orig Soy Free - 16.9 Oz Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ
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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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