Walnut Free Chicken Fried Rice with Coconut Aminos
Takeout-style fried rice at home hits differently when you know exactly what went into the wok. This version uses coconut aminos in place of traditional soy sauce, giving you that savory, slightly sweet depth without any of the usual label-reading stress. The chicken gets a proper sear over high heat until golden and cooked through, while carrots, celery, and fresh ginger build a fragrant, colorful base that makes every bite feel intentional. Day-old jasmine rice is the secret weapon here — it toasts up beautifully against the hot surface, picking up those lightly crispy edges that make fried rice so satisfying. Coconut oil keeps everything moving in the wok and adds a subtle richness that ties the whole dish together. Finished with scallion greens and optional fresh cilantro, it's bright, savory, and genuinely better than most versions you'd order in. The ingredient list is clean and straightforward, so there's no guesswork about what's actually in your bowl.
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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.
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