Nitrate & Nitrite Free Chicken Fried Rice with Coconut Aminos
Fried rice is one of those craveable weeknight staples that can be surprisingly tricky to keep clean — traditional soy sauce often contains additives and preservatives that don't work for everyone. Here, coconut aminos step in as the flavor backbone, delivering that same savory, slightly sweet depth without any of the unwanted extras. The result is a deeply satisfying bowl with golden, lightly toasted jasmine rice, tender chicken cooked to a perfect sear, and a colorful mix of carrots, celery, and scallions running through every bite. Fresh ginger adds a bright, aromatic kick that ties everything together and makes the whole dish feel a little more alive. Cooking over high heat in a wok or wide skillet is the real secret — it gives the rice those slightly crispy edges that make homemade fried rice genuinely rival your favorite takeout. A handful of fresh cilantro on top is optional, but it adds a pop of color and freshness that's hard to resist. This is the kind of meal you'll want to keep in your regular 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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