Soy-Free Beef and Vegetable Fried Rice
Elevate your weeknight dinner with this hearty and flavorful Soy-Free Beef and Vegetable Fried Rice, a quick and delicious alternative to takeout! Packed with tender slices of seared sirloin, vibrant vegetables like carrots, red bell peppers, and peas, and perfectly cooked long-grain rice, this dish delivers satisfying textures and bold flavors in every bite. Seasoned with umami-rich fish sauce and a splash of rice vinegar, it offers the perfect balance of savory and tangy without relying on soy-based sauces. Ready in just 45 minutes, this one-skillet wonder is ideal for busy nights and can easily be reheated for leftovers. Garnished with fresh green onions, this wholesome fusion of protein, veggies, and grains is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 cups Long-grain white rice
- 4 cups Water
- 0.5 pounds Boneless beef sirloin, thinly sliced
- 4 tablespoons Olive oil, divided
- 1 Medium onion, diced
- 3 Garlic cloves, minced
- 2 medium Carrots, diced
- 1 large Red bell pepper, diced
- 1 cup Frozen peas
- 2 Eggs, lightly beaten
- 2 tablespoons Fish sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 Green onions, sliced
Instructions
Start by cooking the rice: Rinse the rice under cold water until the water runs clear. Combine the rice and water in a medium saucepan and bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
In a large skillet or wok, heat 2 tablespoons of olive oil over medium-high heat. Add the beef slices and sear until browned and cooked through, about 3-4 minutes. Remove the beef from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil. Add the diced onion and minced garlic, and sauté until the onion becomes translucent, about 2-3 minutes.
Add the diced carrots and red bell pepper to the skillet. Stir-fry until the vegetables are tender-crisp, about 5 minutes. Add the frozen peas and cook for an additional 2 minutes.
Push the vegetables to one side of the skillet and pour the remaining tablespoon of olive oil on the empty side. Pour the lightly beaten eggs onto the oiled side and scramble until just set.
Add the cooked rice to the skillet, stirring to combine with the eggs and vegetables.
Return the cooked beef to the skillet. Add the fish sauce, rice vinegar, salt, and black pepper. Stir everything together over medium-high heat for 2-3 minutes until well combined and heated through.
Garnish the fried rice with sliced green onions before serving.
Nutrition Facts
Calories |
1912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.7 g | 120% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 531 mg | 177% | |
| Sodium | 5271 mg | 229% | |
| Total Carbohydrate | 179.0 g | 65% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 30.7 g | ||
| Protein | 88.7 g | 177% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 364 mg | 28% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2647 mg | 56% | |
*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.
