Rye Free Chicken Fried Rice with Coconut Aminos

Total time35 min

Prep time15 min

Cook time20 min

Rye Free Chicken Fried Rice with Coconut Aminos

Fried rice is one of those weeknight heroes that delivers big flavor with minimal effort, and this version hits every note — savory, a little smoky from the wok, and loaded with tender chicken and crisp-tender vegetables. The secret weapon here is coconut aminos, which brings that deep, umami-rich soy sauce flavor without any grain-based ingredients, making it a natural fit for anyone avoiding rye and related grains. Traditional soy sauce and many bottled stir-fry sauces can be a minefield for grain-sensitive cooks, so swapping in coconut aminos is a genuinely smart move that doesn't sacrifice a single drop of flavor. Day-old jasmine rice is the other key — it fries up beautifully in the hot wok, getting those lightly toasted, slightly crispy edges that make restaurant-style fried rice so irresistible. Fresh ginger, scallions, carrots, and celery round out the dish with brightness and crunch, while a handful of cilantro on top adds a fresh finish. This is the kind of meal that comes together fast, uses pantry staples, and tastes like you put in way more effort than you actually did.

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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
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 oz Coconut Secret Ssng Sce Orig Soy Free - 16.9 Oz Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ
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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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