Pork 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 every bit of that satisfying, smoky wok flavor. The secret weapon here is coconut aminos, which brings that deep, savory umami punch you expect from a classic fried rice sauce — completely free of any soy or pork-derived ingredients. Chicken breast gets seared over high heat until golden, building real flavor before the carrots, celery, and ginger join the party. Day-old jasmine rice is the move for texture, since it toasts up beautifully against the hot wok surface without turning mushy. Everything gets tossed together and finished with the bright green tops of the scallions, making the whole dish look as good as it tastes. It's the kind of meal that feels like takeout but comes together entirely in your own kitchen, with full control over every ingredient in the bowl.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!