Soy-Free Combination Fried Rice
Elevate your weeknight dinner routine with this Soy-Free Combination Fried Rice, a flavorful twist on the classic takeout favorite. Featuring tender jasmine rice, juicy diced chicken, and succulent shrimp, this hearty dish is bursting with vibrant veggies like carrots, red bell peppers, and sweet peas. Flavored with coconut aminos instead of soy sauce, it's perfect for those avoiding soy without sacrificing that savory, umami kick. Cooked in heart-healthy avocado oil and finished with aromatic garlic and green onions, this quick and easy recipe comes together in just 45 minutes, making it a crowd-pleaser for busy families or meal prep enthusiasts. Gluten-free and packed with wholesome ingredients, this fried rice is a must-try for anyone seeking a healthy, delicious take on a beloved comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups jasmine rice
- 1 pound chicken breast, diced
- 0.5 pound large shrimp, peeled and deveined
- 3 large eggs
- 1 cup carrots, small diced
- 1 cup frozen peas
- 4 stalks green onions, thinly sliced
- 1 medium red bell pepper, small diced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon ground white pepper
- 0.25 cup coconut aminos
- 3 tablespoons avocado oil
Instructions
Rinse the jasmine rice until the water runs clear. Combine with 3 cups of water in a medium saucepan, bring to a boil, then reduce to a simmer. Cover and cook for 15-18 minutes until the water is absorbed and the rice is tender. Fluff with a fork and set aside to cool.
In a large wok or skillet, heat 1 tablespoon of avocado oil over medium-high heat. Add the diced chicken breast and cook for 5-7 minutes until golden brown and cooked through. Remove from the pan and set aside.
In the same pan, add another tablespoon of avocado oil. Add the shrimp and cook for 2-3 minutes on each side until pink and cooked through. Set aside with the chicken.
Reduce the heat to medium. Add the remaining tablespoon of avocado oil to the pan and add the minced garlic, cooking for 30 seconds until fragrant.
Add the diced carrots and red bell pepper to the pan, stirring frequently for about 4-5 minutes until they start to soften.
Push the vegetables to one side of the pan and crack the eggs into the empty space. Scramble the eggs with a spatula, cooking until just set, then mix everything together.
Increase the heat to medium-high, add the cooled rice, cooked chicken, and shrimp back to the pan. Stir everything together and cook for 3-4 minutes.
Add the frozen peas, sliced green onions, salt, and ground white pepper. Stir in the coconut aminos and cook for an additional 2-3 minutes, ensuring everything is well combined and heated through.
Taste and adjust seasoning if necessary. Serve the fried rice hot, garnished with extra sliced green onions if desired.
Nutrition Facts
Calories |
2493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.5 g | 96% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1392 mg | 464% | |
| Sodium | 4346 mg | 189% | |
| Total Carbohydrate | 203.3 g | 74% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 39.2 g | ||
| Protein | 238.7 g | 477% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 536 mg | 41% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 3851 mg | 82% | |
*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.
