Soy-Free Chicken Fried Rice

Fried rice is such a comfort food dinner in our house, and a weeknight staple that we have made many versions of over the years!  This Soy-Free Chicken Fried Rice has the perfect balance of chicken, eggs, and tons of veggies, and is packed with sweet, salty, and savory flavors!

The use of coconut aminos, in place of soy sauce, makes this dish safe for anyone who has a soy allergy.  (Read more about coconut aminos below!)  The added garnishes of green onions, finishing salt, and optional red pepper, give it just the right amount of complexity!

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RECIPE NOTES:

Ingredient Prep: I like to take care of all of the ingredient prep before beginning.  This way the cooking process is so much more seamless!

Coconut Aminos: What are coconut aminos?  They’re a fantastic alternative for soy sauce in cooking, made from the sap of coconut trees.  Note: Even if you don’t have a soy allergy, this recipe has not been tested with traditional soy sauce, and is not necessarily a 1:1 ratio here, so I do not recommend using soy sauce! 🙂  That being said, you will not miss the soy sauce at all!  It’s a fun and tasty way to mix things up!  This one is my current favorite recommendation for the best flavor.

Servings: This Soy-Free Chicken Fried Rice recipe creates approximately 4 servings.  We have also had success multiplying the ingredient measurements by 1.5 to create 6 servings when we want it to last a little longer!  I would not recommend fully doubling the recipe, only because you likely will not have enough room in your wok for the large amount of ingredients that would require!

Salt: I add salt at 3 different points in this recipe because coconut aminos can taste a tad sweet!  1) I add Kosher Salt to the chicken pieces.  2) I add “Regular” Salt (such as fine sea salt) to taste when I mix/season the rice and veggies.  3) I add a tiny pinch of Finishing Salt, such as Fleur De Sel, or sea salt, to taste when serving!  You can feel free to go light on the salt added to the rice and veggies, as you can always add more when serving.  The finishing salt, along with the green onions and optional red pepper, dramatically rounds out the overall flavor, so don’t skip the garnishes!

Storage: I store any cooled leftovers in the refrigerator in an airtight container.  I like to store the extra green onion garnish separately, so that I can add it after reheating.

Kitchen Equipment:

• Knife & Cutting Board

• Garlic Press

• 1 Medium Pot

• 1 Large Wok (or equivalent)

Servings: Approx. 4

Ingredients:

• 1 1/4 Cups (Dry) Long-Grain White Rice
• 2 Tablespoons Toasted Sesame Oil, divided
• 2 Cloves Garlic, pressed
• 1/2 Teaspoon + 1/2 Teaspoon Red Pepper Flakes, divided 
• 1 1/4 lb Chicken Breast, cut into 1-2” pieces
• 1 Teaspoon Kosher Salt
• 4 Eggs, scrambled
• 2 Peeled Carrots, sliced into thin circles
• 1 Red Bell Pepper, chopped
• 1/2 Yellow Onion, cut into thin strips    
• 1/2 Cup + 3 Tablespoons Coconut Aminos, divided 
• Salt, (I used fine sea salt), to taste
• 1/4 Teaspoon Onion Powder

TO SERVE

• Chopped Green Onions, to garnish, to taste
• A Tiny Pinch Of Fleur De Sel (Or Other Finishing Salt / Sea Salt), to taste
• A Pinch Of Extra Red Pepper Flakes, optional, to taste

Directions:

Rinse and cook the rice according to the package instructions, and set aside

While the rice is cooking, warm up 1 Tbsp of the sesame oil in the wok on medium heat

Add the pressed garlic and 1/2 Tsp of the red pepper flakes, and cook together until the garlic lightly browns

Add the cut chicken and cook thoroughly along with the kosher salt, adding in the scrambled eggs on one side of the wok just before the chicken is fully cooked through

As the chicken finishes cooking and the eggs cook alongside it, slowly flip and break apart the eggs into bite-sized pieces

Once the eggs are cooked, but not overcooked, add in 1 more Tbsp of oil along with the prepared carrots, bell pepper, and onion

Add in the 3 Tbsp of coconut aminos and mix

Cook the veggies with the eggs until they soften, stirring regularly (the moisture will cook off, and the onions will become translucent)

Turn the heat down to low

Next, add in the cooked rice, along with the other 1/2 Cup of coconut aminos, the other 1/2 Tsp of red pepper flakes, and some salt to taste, mixing together until everything is evenly coated (Assess the color of the rice – An extra Tbsp of coconut aminos can be added here if needed!)

Lastly, add the onion powder, stirring in evenly

Turn off the heat

Top each serving with a garnish of green onions and finishing salt / sea salt to taste (along with the optional red pepper flakes if desired) 

Enjoy!

[Store leftovers airtight in the refrigerator.]