Seed Oil Free Chicken Fried Rice with Coconut Aminos

Total time35 min

Prep time15 min

Cook time20 min

Seed Oil Free Chicken Fried Rice with Coconut Aminos

Fried rice is one of those weeknight staples that usually hides a heavy pour of vegetable or canola oil somewhere in the process, making it tricky to recreate at home without compromise. This version swaps all of that out for coconut oil, which handles the screaming-hot wok beautifully and gives the chicken a gorgeous golden sear without any of the refined oil concerns. Coconut aminos step in for soy sauce, delivering that savory, slightly sweet depth you expect from a great fried rice — no additives, no mystery ingredients. Day-old jasmine rice is the real secret weapon here: it fries up with those lightly toasted, slightly crispy edges that make every bite satisfying in a way that freshly cooked rice just can't match. Carrots, celery, ginger, and scallions keep things bright and aromatic, so the dish feels fresh rather than heavy. It comes together fast in a single wok, which means less cleanup and dinner on the table before anyone starts raiding the snack cabinet.

About Fig

Fig 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
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
See all
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!