Mustard Free Chicken Fried Rice with Coconut Aminos

Total time35 min

Prep time15 min

Cook time20 min

Mustard Free Chicken Fried Rice with Coconut Aminos

Fried rice is one of those weeknight heroes that comes together fast and satisfies deeply, and this version delivers all the smoky, savory goodness you'd want from a wok-cooked classic. The secret weapon here is coconut aminos, which brings that rich, umami depth you'd expect from a soy-based sauce — completely free from mustard and the hidden additives that sneak into so many bottled condiments. Coconut oil gives the chicken a gorgeous golden sear, while day-old jasmine rice toasts up beautifully against the hot pan for those slightly crispy bits that make fried rice so irresistible. Carrots, celery, and scallions add color and crunch, and a hit of fresh ginger ties everything together with a little warmth. It's the kind of dish that feels like takeout but comes together entirely in your own kitchen, so you stay in full control of every ingredient. Finish with a scatter of fresh cilantro and you've got a bowl that looks as good as it tastes.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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
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
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!