Sesame Free Chicken Fried Rice with Coconut Aminos
Fried rice is one of those craveable weeknight staples that can feel completely off-limits when you're avoiding sesame — between sesame oil, soy sauce blends, and takeout cross-contact, it's a minefield. This version sidesteps all of that by swapping in coconut aminos, which deliver that same savory, slightly sweet depth without any sesame or soy in sight. Coconut oil does the heavy lifting in the wok, giving the chicken a gorgeous golden sear and keeping every component rich and satisfying. Day-old jasmine rice is the secret weapon here — it fries up beautifully, with some grains getting lightly toasted and crispy against the hot pan. Carrots, celery, and scallions add color and crunch, while fresh ginger brings a bright, warming kick that ties everything together. A handful of cilantro on top is optional, but it adds a fresh finish that makes the whole bowl feel restaurant-worthy. This is the kind of dish that proves you don't have to sacrifice anything to eat safely — it's just genuinely great fried rice.
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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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