Dairy-Free Kampung Fried Rice
Experience the bold and authentic flavors of Southeast Asia with Dairy-Free Kampung Fried Rice, a vibrant twist on a classic dish that’s perfect for anyone avoiding dairy. This recipe combines fluffy Jasmine rice with fragrant aromatics like garlic, shallots, ginger, and bird's eye chili, infused with the richness of coconut oil for an extra depth of flavor. Juicy cooked chicken, crunchy bean sprouts, and freshly sliced scallions add layers of texture, while gluten-free soy sauce and oyster sauce deliver the perfect umami kick. Finished with a zingy squeeze of lime, this dairy-free fried rice is a quick and wholesome meal ready in just 35 minutes. Ideal for weeknight dinners or meal prep, it’s a crowd-pleaser that brings the taste of kampung cuisine straight to your kitchen.
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Recipe Information
Ingredients
- 2 cups Jasmine rice
- 2.5 cups Water
- 2 tablespoons Coconut oil
- 3 medium Shallots
- 4 large Garlic cloves
- 2 pieces Bird's eye chili
- 1 inch Fresh ginger
- 2 large Eggs
- 3 tablespoons Soy sauce (gluten-free if necessary)
- 2 tablespoons Oyster sauce
- 1 cup Cooked chicken breast
- 1 cup Bean sprouts
- 3 stalks Scallions
- 0.5 teaspoon Salt
- 0.5 teaspoon Pepper
- 1 small Lime
Instructions
Rinse the Jasmine rice under cold water until it runs clear. In a pot, combine rice with 2.5 cups of water. Bring to a boil, then reduce heat to low, cover and cook for 15 minutes. Remove from heat and let stand covered for 10 minutes before fluffing with a fork. Allow to cool completely or use leftover rice.
Heat a large non-stick skillet or wok over medium heat. Add the coconut oil.
Finely chop the shallots, garlic, and bird's eye chili. Grate the ginger. Add to the skillet, stirring occasionally until fragrant and the shallots are translucent, about 3-4 minutes.
Push the aromatics to one side of the skillet. Crack the eggs into the other side and scramble until just set. Mix with the aromatics.
Dice the cooked chicken breast and add to the skillet. Stir in the soy sauce and oyster sauce. Cook for another 2 minutes.
Increase the heat to high and add the cooked rice to the skillet. Stir well to combine all ingredients. Stir-fry for 5 minutes, ensuring the rice is evenly coated with sauces and is heated through.
Add the bean sprouts, thinly sliced scallions, salt, and pepper. Stir for an additional 2 minutes.
Remove from heat and squeeze fresh lime juice over the fried rice. Serve immediately with extra lime wedges on the side.
Nutrition Facts
Calories |
1481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 584 mg | 195% | |
| Sodium | 5222 mg | 227% | |
| Total Carbohydrate | 151.6 g | 55% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 9.0 g | ||
| Protein | 110.7 g | 221% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 329 mg | 25% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1844 mg | 39% | |
*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.
