Nutmeg Free Chicken Fried Rice with Coconut Aminos

Total time35 min

Prep time15 min

Cook time20 min

Nutmeg Free Chicken Fried Rice with Coconut Aminos

Takeout-style fried rice is one of those weeknight cravings that hits hard, and this version delivers every bit of that smoky, savory satisfaction right from your own wok. Coconut aminos step in beautifully where soy sauce would normally go, bringing a slightly sweet, umami-rich depth that coats every grain of jasmine rice without any of the usual label-reading stress. The trick of pressing the cooled rice against a screaming-hot surface gives you those lightly toasted, slightly crispy bits that make homemade fried rice genuinely crave-worthy. Grated fresh ginger, tender carrots, and softened celery round out the dish with brightness and a little crunch, while the chicken gets golden and juicy before anything else even hits the pan. What makes this recipe so clean and reliable is how straightforward the ingredient list is — nothing hidden, nothing unnecessary, just honest pantry staples working together. A handful of fresh cilantro and the green tops of the scallions scattered over the top at the end keep everything feeling vibrant and fresh. It's the kind of meal that disappears fast, so you might want to double the batch.

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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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