Dairy-Free Fried Rice with Vegetables and Meat
Elevate your weeknight dinner with this flavorful Dairy-Free Fried Rice with Vegetables and Meat! Perfectly cooked jasmine rice is tossed with tender, bite-sized chicken breast, colorful vegetables like carrots, green peas, and red bell peppers, and aromatic ginger and garlic for a satisfying and nutritious one-pan meal. Scrambled eggs and a drizzle of soy sauce and sesame oil add depth of flavor and irresistible umami to every bite. With simple ingredients, minimal prep, and quick cooking time, this dairy-free fried rice recipe delivers restaurant-quality results in under 35 minutes. Serve it piping hot, garnished with fresh green onions, for a wholesome dish that's sure to become a family favorite. Ideal for meal prep and customizable with your favorite protein and veggies!
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Recipe Information
Ingredients
- 3 cups cooked jasmine rice
- 1 pound boneless, skinless chicken breasts
- 1 large carrot, diced
- 1 cup green peas, frozen
- 1 medium red bell pepper, diced
- 4 stalks green onions, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 2 eggs
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Prepare all ingredients by dicing the carrot and red bell pepper, and chopping the green onions and garlic.
Cut the chicken breast into small, bite-sized pieces.
In a large non-stick skillet or wok, heat 1 tablespoon of the vegetable oil over medium-high heat.
Add the chicken pieces, seasoning them with a pinch of salt and black pepper, and cook for 6-7 minutes or until they are well browned and cooked through. Remove the chicken from the skillet and set aside.
Add the remaining vegetable oil to the skillet. Saute the minced garlic and ginger for about 30 seconds, until fragrant.
Add the diced carrot, red bell pepper, and green peas to the skillet, and stir-fry for 4-5 minutes or until the vegetables are tender-crisp.
Push the vegetables to one side of the skillet. Crack the eggs on the empty side and scramble them until they are fully cooked.
Add the cooked rice into the skillet along with the chicken pieces.
Pour the soy sauce and sesame oil over the rice mixture and stir everything together until thoroughly combined.
Add the chopped green onions and stir-fry for another minute. Adjust seasoning with additional salt or soy sauce if desired.
Serve the fried rice hot, garnished with extra green onions if preferred.
Nutrition Facts
Calories |
2257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 22.9 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 3757 mg | 163% | |
| Total Carbohydrate | 215.8 g | 78% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 17.8 g | ||
| Protein | 185.0 g | 370% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 317 mg | 24% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2550 mg | 54% | |
*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.
