Dairy-Free Chinese Fried Rice
Elevate weeknight dinner with this vibrant and flavor-packed Dairy-Free Chinese Fried Rice, a quick and easy dish that’s perfect for satisfying takeout cravings—right in your own kitchen! Made with fluffy jasmine rice, crisp carrots, tender peas, and sweet red bell peppers, this recipe bursts with fresh vegetables and aromatic staples like garlic and ginger. Tossed in savory soy sauce and finished with a touch of sesame oil, every ingredient comes together for a deliciously balanced taste without any dairy. Designed for convenience, the rice can be prepped ahead to achieve that signature fried rice texture, making it an ideal recipe for busy cooks. Whether served as a standalone vegan-friendly meal or paired with your favorite protein, this dairy-free fried rice is a crowd-pleaser that’s wholesome, flavorful, and ready in just 30 minutes.
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Recipe Information
Ingredients
- 2 cups Jasmine rice
- 4 cups Water
- 2 tablespoons Peanut oil
- 3 cloves Garlic
- 1 tablespoon Ginger
- 1 medium Carrot
- 1 cup Frozen peas
- 3 stalks Scallions
- 1 medium Red bell pepper
- 3 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 0.5 teaspoon Black pepper
Instructions
Start by cooking the rice: rinse the jasmine rice under cold water until the water runs clear. In a medium-sized pot, add the rice and 4 cups of water. Bring to a boil, then cover and reduce the heat to low. Simmer for 15-18 minutes or until the rice is tender and the water has been absorbed.
Spread the cooked rice out on a baking sheet or tray to cool completely. This helps in achieving a better texture for fried rice.
Finely mince the garlic cloves and ginger. Dice the carrot into small cubes, and slice the scallions thinly, separating the white and green parts. Cut the red bell pepper into small dice.
In a large skillet or wok, heat 1 tablespoon of peanut oil over medium-high heat. Add the minced garlic and ginger, stirring frequently for about 30 seconds until fragrant.
Add the diced carrot and red bell pepper to the pan and sauté for about 3 minutes until they start to soften.
Push the vegetables to the side of the pan and add the remaining tablespoon of peanut oil. Add the cooled rice and stir-fry by tossing it with the vegetables for about 3-4 minutes, breaking up any clumps.
Stir in the peas and the white parts of the scallions, stir-frying for another 2 minutes until the peas are heated through.
Pour the soy sauce over the rice and mix thoroughly, ensuring the rice is evenly coated. Stir in the sesame oil and the black pepper, adjusting seasoning as needed.
Remove from heat and garnish with the green parts of the scallions. Serve the fried rice hot.
Nutrition Facts
Calories |
1140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1835 mg | 80% | |
| Total Carbohydrate | 159.1 g | 58% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 18.3 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1319 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
