Turmeric Free Chicken Fried Rice with Coconut Aminos

Total time35 min

Prep time15 min

Cook time20 min

Turmeric 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 trace of turmeric. The swap to coconut aminos instead of conventional soy sauce keeps the umami depth you expect while naturally sidestepping the golden spice that sneaks into so many Asian-inspired dishes and spice blends. Coconut oil gives the chicken a gorgeous sear, and day-old jasmine rice toasts up beautifully against the hot wok, picking up those lightly caramelized edges that make restaurant fried rice so addictive. Fresh ginger, carrots, celery, and scallions build a bright, aromatic base that keeps every bite lively. The whole thing comes together in one pan over high heat, so you get big flavor with minimal cleanup. A handful of fresh cilantro on top is optional but genuinely worth it if you have it on hand.

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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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