Nightshade Free Chicken Fried Rice with Coconut Aminos

Total time35 min

Prep time15 min

Cook time20 min

Nightshade Free Chicken Fried Rice with Coconut Aminos

Fried rice is one of those craveable, endlessly satisfying dishes that can feel off-limits when you're avoiding nightshades — traditional versions often sneak in soy sauce with questionable additives, and takeout is almost always a gamble. This version sidesteps all of that by swapping in coconut aminos, which deliver that same savory, slightly sweet depth without any of the usual concerns. The result is a wok-seared bowl of golden rice, tender chicken, and sweet carrots that tastes genuinely indulgent. Cooking the rice in a screaming-hot wok and letting it press against the surface gives you those lightly toasted, slightly crispy grains that make homemade fried rice so much better than anything out of a container. Fresh ginger and scallions round everything out with brightness and a little bite, while the coconut oil keeps the whole dish rich and fragrant. It comes together fast, uses straightforward ingredients, and is the kind of weeknight meal that earns a permanent spot in the rotation.

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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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