Shellfish Free Chicken Fried Rice with Coconut Aminos

Total time35 min

Prep time15 min

Cook time20 min

Shellfish Free Chicken Fried Rice with Coconut Aminos

Fried rice is one of those weeknight heroes that feels indulgent but comes together fast, and this version hits every note — savory, a little smoky, and deeply satisfying. The secret weapon here is coconut aminos, which delivers that rich, umami-forward depth you'd expect from traditional soy sauce without any of the hidden shellfish-derived additives that can sneak into conventional versions. Carrots, celery, and fresh ginger build a fragrant, colorful base, while the high-heat wok technique gets the rice lightly toasted and beautifully textured rather than soggy. Pressing the day-old jasmine rice against the hot surface is the move that separates good fried rice from great fried rice — those lightly crisped grains make all the difference. Golden-seared chicken breast rounds everything out with lean, satisfying protein, and a finish of bright scallion greens and optional cilantro keeps it feeling fresh. It's the kind of dish that tastes like takeout but gives you full control over every ingredient in the bowl.

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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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