Vegan Chicken Fried Rice with Coconut Aminos

Total time35 min

Prep time15 min

Cook time20 min

Vegan Chicken Fried Rice with Coconut Aminos

This fried rice comes together fast in a hot wok, with day-old jasmine rice getting that essential toasted, slightly crisp texture as it hits the hot surface and sears in patches. Diced carrots and celery soften alongside a hit of fresh ginger, building a savory base before the rice goes in to soak up all that flavor. Coconut aminos bring a deep, salty-sweet backbone in place of a heavier sauce, and scallions — added in two stages — give it a bright, fresh finish. A scatter of cilantro on top adds a little herbal lift right before serving. It's a quick, one-pan dinner with great texture in every bite, and it's a solid pick for a vegan weeknight rotation.

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
Gardein Ultimate Plant-Based Chick'n Filets, Vegan, 15 Oz Gardein Chick'n Scallopini, Plant-Based, Lightly Seasoned 10 oz
Vfc Chicken Fillets, Vegan Fried, Original Recipe
Lightlife Plant-Based Chicken Fillets, Vegan
See all
Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
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!