MSG Free Chicken Fried Rice with Coconut Aminos
Fried rice is one of those takeout cravings that can be genuinely tricky to recreate at home without reaching for ingredient-laden sauces that sneak in unwanted additives. This version sidesteps all of that by swapping traditional soy sauce for coconut aminos, which delivers that same savory, slightly sweet depth without any added glutamates. The result is a wok-seared, golden-edged bowl of rice that tastes like it came from your favorite restaurant — except you know exactly what went into it. Coconut oil gives the chicken a beautiful sear, while fresh ginger, carrots, celery, and scallions build layers of flavor that feel anything but stripped down. Day-old jasmine rice is the secret weapon here, soaking up the coconut aminos and crisping up at the edges in a way that fresh rice simply can't match. A scatter of fresh cilantro at the end brightens the whole dish and makes it feel genuinely finished. Whether you're cooking for yourself or feeding a crowd, this is the kind of clean, satisfying weeknight meal that earns a permanent spot in the 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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