Oats Free Chicken Fried Rice with Coconut Aminos

Total time35 min

Prep time15 min

Cook time20 min

Oats Free Chicken Fried Rice with Coconut Aminos

Fried rice is one of those weeknight heroes that feels indulgent but comes together fast, and this version delivers serious wok-charred flavor without a drop of soy sauce in sight. Coconut aminos step in as the savory, slightly sweet backbone of the dish, giving every grain of jasmine rice that glossy, umami-rich coating you'd expect from a restaurant order. The chicken gets a proper sear in coconut oil over high heat, building a golden crust before it ever meets the vegetables, which means layers of flavor rather than a one-note stir-fry. Carrots, celery, and scallions add color and crunch, while fresh ginger brings just enough brightness to keep things lively. For anyone navigating a grain-sensitive diet, the ingredient list here is refreshingly straightforward — no hidden fillers, no ambiguous sauces, just whole, recognizable components you can verify at a glance. Day-old jasmine rice is the secret weapon, since the dried-out grains toast beautifully against the hot wok surface instead of steaming into a clump. Finish it with a handful of fresh cilantro and you've got a bowl that looks and tastes like you put in way more effort than you actually did.

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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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