Mushroom Free Chicken Fried Rice with Coconut Aminos

Total time35 min

Prep time15 min

Cook time20 min

Mushroom Free Chicken Fried Rice with Coconut Aminos

Takeout-style fried rice is one of those cravings that can be genuinely tricky to satisfy when you need to avoid mushrooms, since many versions sneak in shiitake, oyster sauce, or mushroom-based seasonings. This one keeps things completely clean while still delivering that smoky, savory, wok-charred flavor you're after. Coconut aminos stand in for soy sauce and bring a slightly sweet, umami-rich depth that ties the whole dish together beautifully. The chicken gets seared hard over high heat until golden, the carrots and celery add a satisfying bite, and fresh ginger gives everything a bright, aromatic lift. Day-old jasmine rice is the secret weapon here — it fries up with those lightly toasted, slightly crispy grains that make the texture absolutely irresistible. A handful of scallions and fresh cilantro finish it off, keeping the flavors lively and fresh. It's a fast, weeknight-friendly meal that genuinely tastes like something you'd order in, made entirely on your terms.

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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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