Pregnancy Friendly Chicken Fried Rice with Coconut Aminos

Total time35 min

Prep time15 min

Cook time20 min

Pregnancy Friendly Chicken Fried Rice with Coconut Aminos

Fried rice is one of those cravings that hits hard, and this version delivers all the savory, satisfying comfort you're after without any of the ingredients that can give expectant moms pause. Conventional soy sauce is swapped for coconut aminos, which means you get that deep, umami-rich flavor without the additives or high sodium levels found in many bottled sauces. The chicken is cooked all the way through to a safe internal temperature of 165°F, so there's no guesswork — just properly cooked, golden-edged pieces folded into every bite. Carrots, celery, and fresh ginger bring brightness and a little zing that makes the whole bowl feel nourishing rather than heavy. Day-old jasmine rice is the secret to getting those lightly toasted, slightly crispy grains that make homemade fried rice genuinely better than takeout. Everything comes together in one wok over high heat, which means less cleanup and dinner on the table fast — a win when energy isn't always on your side. A handful of fresh cilantro on top is optional but highly recommended if you're in the mood for a little extra freshness.

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Ingredients

4 servings

1 lb boneless, skinless chicken breast, cut into ½-inch pieces
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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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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