Red Meat Allergy Friendly 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-charred goodness. The star protein here is chicken breast, keeping things completely clear of beef, pork, or any other red meat while still giving you plenty of hearty, filling bites. Coconut aminos step in where soy sauce typically lives, adding that deep, savory-sweet depth you expect from a great fried rice without any of the usual ingredient concerns. Day-old jasmine rice is the secret weapon — those dried-out grains fry up beautifully in coconut oil, picking up toasty edges that fresh rice just can't match. Carrots, celery, scallions, and fresh ginger round out the bowl with color, crunch, and a little brightness that makes every forkful interesting. A handful of cilantro on top pulls it all together if you're feeling fancy. This is the kind of dish that tastes like it came from your favorite takeout spot, made entirely on your terms.
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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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