Low Histamine Chicken Fried Rice with Coconut Aminos

Total time35 min

Prep time15 min

Cook time20 min

Low Histamine Chicken Fried Rice with Coconut Aminos

Fried rice is one of those craveable weeknight staples that usually gets crossed off the list the moment you spot soy sauce in the ingredient lineup — a known histamine trigger that shows up in almost every classic version. This recipe swaps it out for coconut aminos, which delivers that same savory, slightly sweet depth without the fermented soybean problem. The base is jasmine rice cooked and cooled ahead of time, which gives you those satisfying toasted grains when it hits the hot wok, plus tender chicken breast, fresh carrots, celery, and a hit of grated ginger for brightness. Coconut oil keeps everything moving in the pan and adds a subtle richness that ties the whole dish together. Everything comes together in well under 30 minutes, and the result is genuinely satisfying — not a compromise version of something better. Serves four, so it's an easy call for a family dinner or meal prep that actually holds up.

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Ingredients

4 servings

1 lb boneless, skinless chicken breast, cut into ½-inch pieces
Ingredient note
On a low histamine diet, fresh poultry is naturally low in histamine, but levels climb as it is stored, so this depends on starting with very fresh or properly frozen chicken rather than on anything the recipe itself guarantees. It is likely fine when freshly cooked. If you prefer to always avoid boneless skinless chicken breasts, please tap it and change its rating to Red.
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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
Ingredient note
Small amounts of fresh ginger are often well-tolerated on a low histamine diet. This recipe only uses about 1/4 teaspoon per serving. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
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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