Dairy-Free Garlic Fried Rice
Elevate your weeknight dinner routine with this hearty and flavorful Dairy-Free Garlic Fried Rice! Perfect for those seeking a quick, plant-based meal, this recipe combines the aromatic essence of sautéed garlic with tender jasmine rice, colorful vegetables like carrots and peas, and a savory splash of soy sauce. The use of chilled rice ensures the perfect texture, while a finishing drizzle of sesame oil adds a delightful nutty aroma. Ready in just 25 minutes, this easy stir-fried dish is a versatile crowd-pleaser that works beautifully as a side or stand-alone meal. Ideal for dairy-free and vegan diets, it’s a simple, wholesome recipe that’s packed with bold flavors and vibrant ingredients.
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Recipe Information
Ingredients
- 4 cups cooked jasmine rice (preferably chilled)
- 5 cloves garlic cloves, minced
- 2 tablespoons cooking oil (such as vegetable or canola)
- 3 tablespoons soy sauce
- 3 stalks green onions, chopped
- 1 medium carrots, finely diced
- 1 cup peas (fresh or frozen)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon sesame oil
Instructions
Heat a large frying pan or wok over medium-high heat and add the vegetable oil.
Once the oil is hot, add the minced garlic and sauté for about 30 seconds or until it becomes fragrant and lightly golden.
Add the diced carrots to the pan and cook for an additional 2 minutes, stirring frequently.
Stir in the peas and cook for another minute to heat through.
Add the chilled jasmine rice to the pan, breaking up any clumps with a spatula. Continue to stir and fry the rice with the vegetables and garlic for about 2-3 minutes.
Pour the soy sauce over the rice, stirring well to evenly distribute the sauce.
Add the salt and black pepper, adjusting the seasoning to taste.
Sprinkle the chopped green onions into the rice and stir to combine.
Drizzle the sesame oil over the finished rice for added aroma, then give it one final stir before removing the pan from heat.
Serve the dairy-free garlic fried rice hot, garnished with additional chopped green onions if desired.
Nutrition Facts
Calories |
1958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3001 mg | 130% | |
| Total Carbohydrate | 342.5 g | 125% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 14.5 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1411 mg | 30% | |
*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.
