Macadamia Free Chicken Fried Rice with Coconut Aminos
Fried rice is one of those weeknight heroes that hits every note — savory, satisfying, and endlessly adaptable — and this version delivers all of that without a single nut in sight. Coconut aminos stand in for traditional soy sauce, bringing a slightly sweet, deeply umami flavor that coats every grain of jasmine rice beautifully. The trick of using day-old rice and pressing it against a screaming-hot wok gives you those lightly toasted, slightly crispy bits that make restaurant-style fried rice so irresistible at home. Tender chunks of golden-seared chicken, sweet carrots, celery, and fresh ginger round out the bowl with layers of texture and warmth. Scallions stirred in right at the end keep things bright, and a handful of cilantro on top adds a fresh finish if you're into it. It's the kind of meal that comes together fast, uses pantry-friendly ingredients, and tastes like you put in way more effort than you actually did.
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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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