Soy Free Chicken Fried Rice with Coconut Aminos

Total time35 min

Prep time15 min

Cook time20 min

Soy Free Chicken Fried Rice with Coconut Aminos

Fried rice is one of those weeknight cravings that can be surprisingly tricky to pull off without soy sauce, which shows up in almost every classic version of the dish. This recipe solves that problem cleanly by swapping in coconut aminos, a naturally soy-free alternative that delivers the same savory, slightly sweet depth you expect without any of the worry. The result is genuinely satisfying — golden-edged jasmine rice, tender chicken cooked to a perfect sear, and a colorful mix of carrots, celery, and scallions that gives every bite some crunch and freshness. Cooking over high heat and letting the rice sit undisturbed against the hot pan is the move that makes this taste like real takeout rather than a sad weeknight compromise. Fresh ginger adds a bright, aromatic kick that ties everything together, and a handful of cilantro on top makes it feel finished and restaurant-worthy. It's the kind of meal that comes together fast and disappears even faster.

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!