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!
(This post contains affiliate links from which I may earn a commission if you make a purchase. Read more here!)
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.]