Nut-Free Kampung Fried Rice
Savor the comforting flavors of Nut-Free Kampung Fried Rice, a delightful one-pan meal bursting with vibrant colors and bold Southeast Asian aromas. Perfect for those with nut allergies, this recipe relies on a fragrant blend of shallots, garlic, and soy sauce to deliver authentic kampung-style goodness. Packed with wholesome vegetables like carrots, red bell peppers, and green beans, and finished with tender scrambled eggs and a zesty hint of lime, this dish offers a harmonious balance of textures and flavors. Quick and easy, it’s ready in just 30 minutes, making it an ideal choice for busy weeknight dinners. Serve piping hot with optional chili paste for an extra kick, and enjoy this hearty, nut-free comfort food that's sure to bring joy to the table!
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Recipe Information
Ingredients
- 4 cups cold cooked white rice
- 2 tablespoons vegetable oil
- 2 whole shallots
- 3 whole garlic cloves
- 2 whole egg
- 1 medium carrot
- 1 medium red bell pepper
- 100 grams green beans
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon chili paste (optional)
- 2 stalks spring onions
- 1 whole lime
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
Instructions
Prepare the vegetables: Peel and finely chop the shallots and garlic cloves. Dice the carrot, red bell pepper, and trim and cut the green beans into small pieces.
Slice the spring onions, separating the white and green parts.
Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat.
Add the chopped shallots and garlic, sauté for about 1-2 minutes until fragrant.
Push the shallots and garlic to one side of the pan and add the beaten eggs to the empty side. Let them cook, stirring gently to scramble, until set and then mix them in with the shallot mixture.
Add the diced carrot, red bell pepper, and green beans to the pan. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
Add the cold cooked rice to the pan, breaking up any clumps with a spatula.
Drizzle the soy sauce, fish sauce, and add the optional chili paste over the rice. Season with salt and pepper.
Stir everything together, ensuring the rice is well coated with the sauces and all ingredients are evenly distributed.
Remove the pan from the heat and stir in the white parts of the spring onions.
Transfer the fried rice to serving plates and garnish with the green parts of the spring onions.
Serve with lime wedges on the side for squeezing over the rice before eating.
Nutrition Facts
Calories |
1660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 20.5 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 4748 mg | 206% | |
| Total Carbohydrate | 273.4 g | 99% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 19.1 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 302 mg | 23% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1672 mg | 36% | |
*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.
