Vegetarian Chicken Fried Rice with Coconut Aminos

Total time35 min

Prep time15 min

Cook time20 min

Vegetarian Chicken Fried Rice with Coconut Aminos

Day-old jasmine rice gets that irresistible crisp-edged toss in hot coconut oil, tumbling with sweet diced carrots, crunchy celery, and scallions until every grain separates and takes on a golden, slightly toasted bite. Fresh ginger wakes up the whole pan, while a savory splash of coconut aminos gives the dish that deep, salty-sweet flavor you want in a good fried rice without any fuss. Bright cilantro scattered over the top finishes things off with a fresh, herbal lift. It's a fast, one-pan meal that comes together in the time it takes to heat a wok, and it makes a satisfying, produce-packed dinner. This version fits neatly into a vegetarian kitchen, so you can enjoy all that toasty, garlicky rice flavor without a second thought.

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Ingredients

4 servings

1 lb boneless, skinless chicken breast, cut into ½-inch pieces
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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.

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