Lupin Free Chicken Fried Rice with Coconut Aminos

Total time35 min

Prep time15 min

Cook time20 min

Lupin Free Chicken Fried Rice with Coconut Aminos

Fried rice is one of those weeknight heroes that hits every note — savory, satisfying, and endlessly craveable — and this version delivers all of that without a trace of lupin. The swap that makes it work is coconut aminos in place of conventional soy sauce, which sidesteps the legume-based additives that can sneak into standard bottles and cause problems for sensitive eaters. Day-old jasmine rice is the secret weapon here, giving you those perfectly separated, lightly toasted grains that make takeout-style fried rice so irresistible. Diced carrots and celery add a gentle sweetness and satisfying bite, while fresh ginger brings a warm, aromatic lift that ties everything together. The chicken gets a proper sear in a screaming-hot wok, building golden edges and real depth of flavor before it ever meets the rice. A finish of sliced scallion greens and optional cilantro keeps things bright and fresh. It's a clean, crave-worthy bowl you can feel genuinely good about putting on the table.

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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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