Nut-Free Thai Fried Rice
Elevate your weeknight dinner routine with this flavorful Nut-Free Thai Fried Rice, a delicious take on the classic Thai dish that skips the nuts without sacrificing taste. This quick and easy recipe is loaded with vibrant veggies like carrots, red bell peppers, and peas, all stir-fried to perfection alongside fluffy, chilled jasmine rice. The soy sauce, fish sauce, and fresh lime juice create a bold, tangy flavor profile, while scrambled eggs and fragrant garlic bring comforting richness to every bite. Ready in just 30 minutes, this nut-free and gluten-free friendly recipe is perfect for busy families or anyone looking for a healthier alternative to takeout. Top it off with green onions and cilantro for an extra burst of freshness, and serve hot for a crowd-pleasing meal.
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Recipe Information
Ingredients
- 4 cups Jasmine rice (cooked and chilled)
- 3 tablespoons Vegetable oil
- 4 cloves Garlic, minced
- 1 medium Yellow onion, diced
- 1 medium Carrot, diced
- 1 medium Red bell pepper, diced
- 1 cup Frozen peas
- 2 large Eggs
- 4 tablespoons Soy sauce (use gluten-free if needed)
- 1 tablespoon Fish sauce
- 1 tablespoon Lime juice, freshly squeezed
- 3 stalks Green onions, sliced
- 2 tablespoons Cilantro, chopped
- 0.25 teaspoon Ground white pepper
Instructions
Prepare the Jasmine rice in advance, making sure it's fully chilled before cooking to prevent clumping.
Heat a large wok or skillet over medium-high heat. Add 2 tablespoons of vegetable oil and let it heat up.
Add the minced garlic to the hot oil and sauté for about 30 seconds until fragrant. Be careful not to burn it.
Add the diced yellow onion, carrot, and red bell pepper to the wok. Stir-fry for about 3-4 minutes, or until the vegetables begin to soften.
Push the vegetables to one side of the wok and add the remaining 1 tablespoon of vegetable oil. Crack the eggs into the empty side and scramble them until fully cooked.
Mix the scrambled eggs into the vegetables, then add the chilled Jasmine rice to the wok.
Pour the soy sauce, fish sauce, and lime juice over the rice, and toss everything together to coat evenly. Stir-fry for 2-3 minutes until the rice is heated through.
Add the frozen peas, green onions, and chopped cilantro to the wok. Sprinkle the ground white pepper over the dish. Stir-fry for an additional 2 minutes.
Taste and adjust seasoning if needed. Serve hot, garnished with extra cilantro and lime wedges, if desired.
Nutrition Facts
Calories |
2161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 5466 mg | 238% | |
| Total Carbohydrate | 359.7 g | 131% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 23.3 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 368 mg | 28% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2109 mg | 45% | |
*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.
