Soy-Free Chinese Fried Rice
Elevate your dinner game with this Soy-Free Chinese Fried Rice, a flavorful twist on a classic! Perfect for those avoiding soy, this recipe swaps traditional soy-based sauces for tangy fish sauce, offering a unique umami kick. Loaded with colorful veggies like carrots, red bell pepper, green peas, and fresh green onions, every bite of this fried rice bursts with texture and nutrition. Cold jasmine rice, scrambled eggs, and aromatic garlic and onions are stir-fried to perfection in just 15 minutes, making it an ideal choice for a quick, wholesome meal. Finished with a sprinkle of white pepper and a zesty squeeze of lime, this dish is simply irresistible. Whether you're catering to dietary restrictions or seeking a bold new flavor profile, this soy-free recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 3 cups Jasmine rice (cold, previously cooked)
- 2 tablespoons Vegetable oil
- 1 medium Onion (finely chopped)
- 3 units Garlic cloves (minced)
- 1 medium Carrot (diced)
- 1 cup Green peas (frozen and thawed)
- 1 medium Red bell pepper (diced)
- 3 units Eggs (beaten)
- 1 teaspoon Salt
- 0.5 teaspoon White pepper
- 2 tablespoons Fish sauce
- 2 units Green onions (sliced)
- 4 units Lime wedges (for serving)
Instructions
Prepare all your ingredients beforehand to ensure a smooth cooking process. Chop the onions, mince the garlic, dice the carrots and red bell pepper, and slice the green onions.
Heat a large non-stick pan or wok over medium-high heat and add 1 tablespoon of vegetable oil.
Add the chopped onion and garlic to the pan, and sauté until the onion becomes translucent and the garlic is fragrant, about 2-3 minutes.
Add the diced carrot, green peas, and diced red bell pepper to the pan. Stir-fry the vegetables for about 3-4 minutes or until they are tender-crisp.
Push the vegetables to one side of the pan and add the remaining tablespoon of vegetable oil to the empty space.
Pour the beaten eggs into the pan. Let them set slightly and then scramble them gently until they are just cooked through.
Integrate the scrambled eggs with the vegetables by stirring them together gently.
Add the cold cooked jasmine rice to the pan, breaking up any clumps with a wooden spatula. Mix everything together thoroughly.
Season the rice with 1 teaspoon of salt, 0.5 teaspoon of white pepper, and 2 tablespoons of fish sauce. Stir well to ensure even distribution of the seasoning across the rice.
Continue to cook for another 3-4 minutes, stirring occasionally, until everything is well-combined and the rice is heated through.
Remove the pan from heat, add the sliced green onions, and gently mix them into the fried rice.
Serve the fried rice hot, with lime wedges on the side for squeezing over before eating.
Nutrition Facts
Calories |
1817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 555 mg | 185% | |
| Sodium | 5182 mg | 225% | |
| Total Carbohydrate | 298.3 g | 108% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 31.0 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 338 mg | 26% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1950 mg | 41% | |
*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.
