Pistachio Free Chicken Fried Rice with Coconut Aminos
Takeout-style fried rice at home hits differently when you know exactly what went into the wok. This version builds serious flavor from the ground up — golden-seared chicken, tender carrots and celery, fragrant fresh ginger, and day-old jasmine rice that crisps up beautifully against a screaming-hot surface. Coconut aminos step in where soy sauce usually lives, delivering that savory, slightly sweet depth without any of the additives or allergen concerns that come with conventional bottles off the shelf. The high-heat technique is the real secret here: letting the rice sit undisturbed against the pan creates those lightly toasted grains that make every bite satisfying rather than soggy. A finish of bright scallion greens and optional cilantro keeps things fresh and vibrant. It's a complete, crowd-pleasing meal that comes together in one pan and tastes like something you'd actually crave on a weeknight.
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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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