This Coconut Aminos Fried Rice recipe is a lightened up healthier version of fried rice made without soy sauce. It is super tasty, very easy to make, and comes together in less than 30 minutes! Naturally dairy-free and gluten-free.

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Spoon full of coconut aminos fried rice being lifted out of a frying pan.

This Coconut Aminos Fried Rice recipe has been my go-to fried rice takeout replacement.

It’s a lightened up, soy-free, healthier version of fried rice, that is super easy to make and super tasty!

I posted about it in my stories on Instagram, and so many of you were interested in a fried rice without soy sauce recipe, that I decided to share it here on the blog!

Why I love this recipe:

  • It satisfies your Chinese takeout craving, but in a healthier way. Add this Healthy Honey Sesame Chicken and you have a full meal!
  • This recipe is soy-free and dairy-free and perfect for those with dairy and soy intolerances. My daughter had a dairy allergy and soy intolerance so I had to cut it out for over a year while breastfeeding her. This recipe saved me during this time.
  • This fried rice without soy sauce recipe comes together quickly. It is done in less than 30 minutes!
  • All you need are a handful of real food ingredients. This simple recipe is packed with flavor.
  • Coconut aminos tastes great! It has a sweeter flavor than soy sauce.

Recipe ingredients:

Ingredients needed to make coconut aminos fried rice.
  • Cooked white rice– you can use leftover take out rice, leftover rice, or make rice for this recipe. This Instant Pot Jasmine rice recipe from this Vivacious Life would work great here!
  • Sesame oil– sesame oil adds a wonderful taste to the dish. It absorbs into the rest of the ingredients.
  • White onion – or shallots. If you can’t eat raw onions, you can use onion powder. I often use 1 teaspoon of onion powder instead of the fresh onions.
  • Peas and carrots– fresh or frozen both work, but cooking time varies depending on if they are fresh or frozen.
  • Eggs– fresh eggs. This recipe calls for more eggs than usual fried rice recipes, but this protein add helps keep you full and tastes great.
  • Coconut aminos– this is the key ingredient to this recipe! I like the Trader Joes brand or the Coconut Secret brand.
  • Ground ginger– ground ginger brings a flavor punch, but fresh ginger can also be used.
  • Garlic powder– you can also use fresh garlic here as well, but I like how this recipe tastes with the garlic powder.

See recipe card below for a full list of ingredients and measurements.

Step by Step Fried Rice Instructions:

Photo of onion, carrots and peas cooking in frying pan.
Step 1

Step 1- Cook the onion, peas and carrots in sesame oil until tender.

You can use frozen or fresh veggies. The cooking time of the veggies will depend on if they are frozen or fresh.

Half the frying pan with scrambled eggs and half with carrots and peas.
Step 2

Step 2– Once the veggies are tender, push them to one side of your pan and add your eggs to the free half of the pan.

Mix the eggs until they are scrambled.

Coconut Aminos Fried Rice (Gluten-Free) | Perchance to Cook, www.perchancetocook.com
Step 3

Step 3– Mix the scrambled eggs and veggies together.

Finished coconut aminos fried rice in a frying pan.
Step 4

Step 4- Add the cooked rice to the pan. Then, add the garlic powder, ground ginger, and coconut aminos on top of the rice and mix.

How to serve:

You could try a make a whole “take-out” meal. I love paring this coconut aminos fried rice with this Paleo Skillet Honey Sesame Chicken. It’s the perfect healthier take-out combination.

You could also try this Healthy General Tso’s Chicken recipe from Plated Cravings. It looks divine and is a healthier alternative to the one you get in restaurants!

Recipe FAQs

How do I use coconut aminos instead of soy sauce?

I have found that you can use them interchangeably at a 1:1 ratio.

Does coconut aminos taste like soy sauce?

Coconut aminos tastes sweeter and less salty than soy sauce. The taste is pleasant and more subtle than soy sauce.

Is this recipe gluten-free?

Yes! Coconut aminos is naturally gluten-free, along with the rest of the ingredients in this recipe.

Video:

Coconut aminos fried rice in a bowl with sesame seeds on top.

Other delicious rice recipes:

Turkey Rice Soup

Tuna and Rice Salad with Corn and Beans

Turkey Rice and Beans

Did you try this recipe? Please leave me a ⭐ review below!

Coconut Aminos Fried Rice (Gluten-Free)

Dominique
A lightened up, soy-free, dairy-free, gluten-free, healthier version of fried rice, that is super easy to make and super tasty!
4.81 from 21 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 186 kcal

Ingredients
  

  • 3 cups cooked rice
  • 2 Tbs sesame oil
  • 1/2 white onion diced
  • 1 cup peas ( fresh or frozen )
  • 1 cup carrots (thinly sliced and quartered) ( fresh or frozen) (this was 2 carrots for me)
  • 4 eggs lightly beaten
  • 5 Tbs coconut aminos
  • ½ tsp ground ginger
  • ½ tsp garlic powder

Instructions
 

  • Add sesame oil to a large frying pan or wok and heat over medium heat. Add the onion, peas, and carrots and sauté until tender. The cooking time will vary based on if you are using frozen or fresh veggies. I used fresh and it took me 8 minutes.
  • Push the sautéed onion, peas and carrots to one side of the pan. Then pour the beaten eggs into the other side. Mix the eggs around using a spatula, and keep mixing until the eggs are scrambled. This took 2 minutes for me. After the eggs are cooked, mix them into the sautéed veggies. 
  • Next, add the cooked white rice to the pan. Mix into the sautéed veggies. Then add the garlic powder, ground ginger, and coconut aminos on top. Mix everything together until combined and the rice is heated through.

Video

Notes

*You can use leftover rice or make rice specifically for this recipe. Sticky white rice works best.
To make it sticky— use 1 cup of uncooked rice and cook it in 2 cups water. Heat on high until the water is boiling and then reduce the heat to medium-low. Let it cook uncovered until the water has evaporated. Mix it every so often until you notice the rice has started sticking a little to the bottom. The rice should be sticky and cooked through. This takes me about 16 minutes but it depends on the size of your pan.

Nutrition

Calories: 186kcalCarbohydrates: 26.8gProtein: 5.6gFat: 5.8gCholesterol: 82mgSodium: 52mgFiber: 1.7gSugar: 2.2gCalcium: 23mgIron: 6mg
Tried this recipe?Let us know how it was!