gtwy

Soy-Free Chicken Fried Rice

This is our go-to weeknight fried rice: fluffy day-old rice, tender pre-cooked chicken, fluffy scrambled eggs, and a quick savory sauce made with coconut aminos and Maggi seasoning. It’s fast, hot, and full of umami without any soy. Perfect for two hungry people with a little leftover.

Prep Time: 10 minutes (plus rice resting overnight)
Cook Time: 5–7 minutes
Servings: 2 generous + leftovers

Rice Prep (do this a day or two before)

Day-old rice is essential for the best texture — it fries instead of steaming and gets those nice crispy bits.

  • Cook fresh white rice as usual.
  • Spread it out in a thin layer on a baking sheet or wide shallow container to cool quickly.
  • Once at room temperature, cover and refrigerate overnight (or up to 3 days).
  • Before cooking, break up any clumps with your hands or a fork. Keep the rice cold until it hits the wok.

Ingredients

Sauce (mix before starting)

  • 3 oz coconut aminos
  • 1 oz Maggi seasoning
  • ½ teaspoon MSG

Fried Rice

  • 3 cups cold day-old cooked white rice (prepared as above)
  • 4 eggs, whisked well in a mixing bowl ahead of time
  • ½ teaspoon garlic powder, whisked into eggs
  • 4-6 boneless skinless chicken thighs, pre-cooked (sous vide + seared is ideal, or any leftover cooked chicken), cut into bite-size cubes
  • 3 green onions, chopped (white and green parts)
  • Coconut oil (liberal amount — start with 4–5 tablespoons total and add more as needed while cooking; eyeball it to keep everything glossy and prevent sticking)

Instructions

  1. Prep the sauce — In a small bowl or measuring cup, whisk together the coconut aminos, Maggi seasoning, and MSG until smooth. Set aside.
  1. Prep the green onions — Chop the 3 green onions (white and green parts) and set them aside in a small bowl.
  1. Whisk the eggs — Crack 4 eggs and ½ teaspoon garlic powder into a mixing bowl and whisk well. Set aside.
  1. Heat the wok — Once everything is prepped, place your 14-inch wok on high heat for about 30 seconds until ripping hot. Add a generous swirl of coconut oil and wait for it to shimmer (wavy, glossy ripples across the surface).
  1. Cook the eggs — Pour in the whisked eggs. Let them set for a few seconds, then stir, flip, and break them into fluffy curds. As they start to firm up, push them to the outer edges of the wok.
  1. Add the chicken — Add the cubed pre-cooked chicken to the center. Drizzle in a little more coconut oil if needed. Stir-fry 30–60 seconds just to warm through and get a light sear on the edges. Keep everything moving so the eggs don’t burn.
  1. Add the rice — Dump in the 3 cups of cold rice. Add another drizzle of coconut oil. Stir and toss vigorously for 1–2 minutes, breaking up any clumps. Keep the heat high so the rice fries and develops crispy bits. Don’t let anything burn — constant motion is key.
  1. Add the sauce — Once the rice and chicken are well mixed and starting to fry nicely, pour in the pre-mixed sauce. Toss and stir until every grain is coated and the sauce is absorbed (another 1–2 minutes).
  1. Finish with green onions — Add the chopped green onions and stir for 30–60 seconds, just until they wilt slightly but stay bright.
  1. Serve immediately — Dump everything into a large serving bowl right away so the food doesn’t continue cooking and burn in the hot wok.

Enjoy hot! The combination of coconut aminos, Maggi, and MSG gives it that deep savory “soy sauce” flavor without triggering Jess' soy allergy.