Nut-Free Spicy Fried Red Rice
Transform your weeknight dinners with this vibrant and flavorful Nut-Free Spicy Fried Red Rice! Packed with wholesome red rice, colorful veggies like bell peppers, carrots, and peas, and elevated with bold seasonings like garlic, ginger, soy sauce, and sriracha, this recipe delivers a punch of spice and umami in every bite. Completely nut-free and easily adaptable to be gluten-free with tamari, it’s a crowd-pleasing dish perfect for those with dietary restrictions. Ready in just 40 minutes, this simple yet satisfying stir-fry is ideal as a hearty main course or a spicy side dish. Garnish with fresh green onions and cilantro for an extra pop of flavor and serve warm for an unforgettable meal! Perfect for busy nights, meal prep, or when you’re craving something healthy and delicious.
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Recipe Information
Ingredients
- 2 cups red rice
- 4 cups water
- 3 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 1 teaspoon, grated fresh ginger
- 1 medium, diced red bell pepper
- 1 medium, diced carrot
- 0.5 cups frozen peas
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sriracha
- 1 teaspoon sesame oil
- 3 stalks, sliced green onions
- 2 tablespoons, chopped (optional) cilantro
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Rinse the red rice under cold water until the water runs clear.
In a medium saucepan, bring 4 cups of water to a boil. Add the rinsed red rice and a pinch of salt. Reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is tender and the water has been absorbed.
Fluff the cooked rice with a fork and let it cool to room temperature. This step can also be done in advance for better texture.
Heat 3 tablespoons of olive oil in a large skillet or wok over medium heat.
Add the diced onion to the pan and sauté for 2-3 minutes until it becomes translucent.
Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
Add the diced red bell pepper and carrot to the pan. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
Toss in the frozen peas and cook for another 2 minutes to heat through.
Push the vegetables to one side of the pan. Add the cooked red rice to the empty side and drizzle with soy sauce, sriracha, and sesame oil.
Stir everything together in the pan, ensuring the rice is evenly coated with the sauces and spices.
Season with salt and black pepper to taste, stirring well.
Remove the pan from heat. Garnish with sliced green onions and chopped cilantro, if using.
Serve the spicy fried red rice warm as a main dish or a side.
Nutrition Facts
Calories |
2194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.3 g | 85% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4684 mg | 204% | |
| Total Carbohydrate | 355.1 g | 129% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 22.0 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 195 mg | 15% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1417 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.
