Paraben Free Chicken Fried Rice with Coconut Aminos
Fried rice is one of those weeknight heroes that hits every note — savory, satisfying, and endlessly craveable — and this version delivers all of that without the ingredient concerns that come with conventional soy sauce. Coconut aminos step in as the flavor backbone, bringing that deep, umami-rich seasoning you expect from a great fried rice while keeping the ingredient list clean and straightforward. Coconut oil handles the cooking from start to finish, giving the chicken a gorgeous golden sear and helping the jasmine rice develop those lightly toasted, slightly crispy edges that make every bite interesting. Fresh ginger, carrots, celery, and scallions round out the dish with brightness and a little crunch, so nothing feels flat or one-dimensional. The trick of using day-old rice and pressing it against a screaming-hot wok is what separates good fried rice from truly great fried rice — and this recipe leans into that technique fully. A handful of fresh cilantro over the top at the end adds a pop of color and herby freshness that ties everything together beautifully. It's the kind of meal that feels like takeout but comes together entirely on your terms, with every ingredient visible and accounted for.
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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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