Xanthan Gum Free Chicken Fried Rice with Coconut Aminos
Takeout-style fried rice at home hits differently when every ingredient is one you actually chose yourself. This version uses coconut aminos in place of conventional soy sauce, which means you get that deep, savory-sweet flavor without any of the additives or thickeners that sneak into so many bottled condiments. Coconut oil keeps things clean on the cooking side, and day-old jasmine rice is the real secret weapon — it fries up beautifully without turning mushy. Diced carrots and celery add a satisfying crunch, while fresh ginger gives the whole wok a bright, aromatic lift that makes the kitchen smell incredible. The technique of pressing the rice against a screaming-hot surface and letting it sit undisturbed is what creates those lightly toasted, slightly crispy grains that make this dish so craveable. A finish of scallion greens and optional cilantro keeps it fresh and vibrant right up until the last bite.
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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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