Turkey Free Chicken Fried Rice with Coconut Aminos
Fried rice is one of those weeknight heroes that hits every note — savory, satisfying, and endlessly craveable — and this version delivers all of that without a single bite of turkey in sight. The chicken gets seared in a screaming-hot wok until golden and cooked through, then reunited with toasted jasmine rice, tender carrots, celery, and a punch of fresh ginger that makes the whole kitchen smell incredible. Instead of traditional soy sauce, coconut aminos bring that deep, slightly sweet umami flavor while keeping the ingredient list clean and straightforward. Day-old rice is the secret weapon here — it fries up with those lightly crisped, toasty edges that make takeout-style fried rice so addictive. The scallions go in two stages, which is a small move that adds both savory depth and a fresh, bright finish. A handful of cilantro on top pulls everything together, though the dish is absolutely complete without it. This is the kind of recipe you'll find yourself making on repeat, especially when you need something fast, flavorful, and completely free of any turkey-based shortcuts.
About FigFig 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
- 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!