Wheat Free Chicken Fried Rice with Coconut Aminos

Total time35 min

Prep time15 min

Cook time20 min

Wheat Free Chicken Fried Rice with Coconut Aminos

Fried rice is one of those weeknight staples that usually relies heavily on soy sauce — which is a problem when you're avoiding wheat, since traditional soy sauce almost always contains it. This version swaps in coconut aminos, a naturally wheat-free alternative that delivers that same savory, slightly sweet depth without any of the worry. The result is a wok-seared, golden-edged bowl of rice packed with tender chicken, sweet carrots, celery, and a hit of fresh ginger that makes the whole thing feel alive. Day-old jasmine rice is the secret weapon here — it fries up beautifully in coconut oil, picking up those lightly toasted, slightly crispy edges that make restaurant fried rice so craveable. Everything comes together in one pan over high heat, so you get big flavor fast with minimal cleanup. A scatter of scallion greens and fresh cilantro at the end keeps it bright and fresh. It's the kind of satisfying, crowd-pleasing dinner that just happens to work perfectly for anyone keeping wheat off the table.

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
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
See all
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!