Dairy-Free Spicy Fried Red Rice
Savor the bold flavors of Dairy-Free Spicy Fried Red Rice, a vibrant and wholesome dish that's both satisfying and easy to prepare! Featuring nutrient-rich red rice as its hearty base, this recipe is packed with colorful veggies like carrots, bell peppers, and peas, all stir-fried to tender-crisp perfection in aromatic sesame oil. A tantalizing sauce, made with soy sauce, sriracha, and a splash of rice vinegar, infuses the dish with just the right amount of savory heat. Garnished with fresh scallions and toasted sesame seeds, this gluten-free-friendly meal is perfect as a quick weeknight dinner or a flavorful side dish. Bursting with spice and texture, it's a healthy, dairy-free alternative to traditional fried rice that’s sure to become a family favorite!
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Recipe Information
Ingredients
- 1.5 cups Red rice
- 3 cups Water
- 2 tablespoons Sesame oil
- 1 medium (diced) Onion
- 3 cloves (minced) Garlic
- 1 teaspoon (grated) Ginger
- 1 large (julienned) Carrot
- 1 medium (thinly sliced) Bell pepper
- 0.5 cups Frozen peas
- 3 tablespoons Soy sauce (use gluten-free if needed)
- 2 teaspoons Sriracha or hot sauce
- 1 teaspoon Rice vinegar
- 2 stalks (chopped) Scallions (green onions)
- 1 tablespoon Toasted sesame seeds
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Rinse the red rice thoroughly under cold water. Add it to a pot with 3 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer and cover. Cook for 25-30 minutes or until the rice is tender and the water is absorbed. Set aside.
While the rice is cooking, prepare the vegetables: dice the onion, mince the garlic, grate the ginger, julienne the carrot, and thinly slice the bell pepper.
In a large skillet or wok, heat 2 tablespoons of sesame oil over medium heat.
Add the diced onion and sauté for 2-3 minutes, until translucent. Add the garlic and ginger, cooking for an additional minute until fragrant.
Add the julienned carrot, sliced bell pepper, and frozen peas to the skillet. Sauté for 5-7 minutes, stirring frequently, until the vegetables are tender-crisp.
In a small bowl, mix together the soy sauce, sriracha, and rice vinegar.
Add the cooked red rice to the skillet with the vegetables. Pour the soy sauce mixture over everything and stir well to combine. Cook for 2-3 minutes to allow the flavors to meld together.
Season the dish with salt and black pepper to taste. Adjust the spice level by adding more sriracha if desired.
Remove from heat and garnish with chopped scallions and toasted sesame seeds before serving.
Nutrition Facts
Calories |
877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3684 mg | 160% | |
| Total Carbohydrate | 121.2 g | 44% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 19.8 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1560 mg | 33% | |
*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.
