Fried rice is such a comfort food 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, egg, and veggies, all while being allergy friendly!

The flavors and ingredient ratios of this recipe are specifically tailored to blend with the taste of the Coconut Aminos soy sauce-alternative.  Therefore, if you don’t have a soy allergy and want to try using a more traditional soy sauce, note that it will not be a 1:1 ratio.

That being said, you will not miss the soy sauce at all!  Even those without allergies love this dish.  It’s a fun and tasty way to mix things up!

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Main Supplies Needed:

• Knife & Cutting Board

• Garlic Press

• A Medium Pot

• A Medium Pan

• Wok (or equivalent)

Servings: 4 Bowls

Ingredients:

• 1 1/4 Cups (Dry) Long-Grain White Rice
• 3 Tbsp Toasted Sesame Oil, divided
• 2 Cloves Garlic, crushed
• 1/2 + 1/2 Tsp Red Pepper Flakes, divided 
• 1 1/4 lb Chicken Breast, cut into 1-2” pieces
• 1 Tsp Kosher Salt
• 4 Eggs, scrambled
• 2 Peeled Carrots, diced
• 1 Red Bell Pepper, chopped
• 1/2 Yellow Onion, cut into thin strips    
• 1/2 Cup + 3 Tbsp Coconut Aminos, divided 
• Sea Salt, to taste
• 1/4 Tsp Onion Powder
• Chopped Green Onions, to garnish

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 a pan on medium heat on the stove

Add the 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

Once the chicken is cooked, turn off the heat and set aside

In a large wok, add in 1 tbsp of the oil along with the scrambled eggs

Turn on the heat to medium, and slowly cook the eggs, breaking them into bite-sized pieces

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

Add in the 3 tbsp of coconut aminos

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

Add in the cooked chicken pieces along with a pinch of sea salt and the other 1/2 tsp of red pepper flakes

Next add in the cooked rice, slowly adding in the other 1/2 cup of coconut aminos, mixing together until evenly coated 

Add another pinch of sea salt, as well as the onion powder, stirring in evenly

Turn off the heat

Top each serving with a generous garnish of green onions

Serve with extra sea salt available 

Enjoy!

[Store leftovers sealed in the refrigerator.]