Soy-Free Fried Brown Rice
Take your fried rice game to the next level with this wholesome and flavorful Soy-Free Fried Brown Rice recipe! Perfect for those avoiding soy-based sauces or seeking a healthier twist on a classic, this dish combines hearty brown rice with a medley of vibrant vegetables like carrots, bell peppers, and green peas. A splash of apple cider vinegar steps in as a tangy, soy-free seasoning, while sesame oil adds a nutty aroma. Soft scrambled eggs and fresh green onions complete this one-pan wonder, which is ready in under an hour. Packed with nutrients, fiber, and bold flavors, this recipe is a fantastic allergy-friendly and veggie-filled alternative to traditional fried rice. Serve it as a satisfying main course or pair it with your favorite protein for a well-rounded meal!
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Recipe Information
Ingredients
- 2 cups brown rice
- 4 cups water
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 large carrot, diced
- 1 medium bell pepper, chopped (any color)
- 1 cup green peas, frozen or fresh
- 3 cloves garlic, minced
- 2 large eggs
- 1 teaspoon sesame oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 stalks green onions, chopped
Instructions
Rinse the brown rice under cold water until the water runs clear. Combine the rice and water in a medium pot, bring to a boil, then reduce the heat to low and cover. Cook for about 35-40 minutes or until all the water is absorbed. Fluff with a fork and set aside.
In a large wok or skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chopped onion and sauté for about 3 minutes until translucent.
Add the diced carrot and bell pepper to the pan. Stir-fry for 5 minutes or until they begin to soften.
Add in the green peas and garlic, and cook for an additional 2 minutes until the peas are bright in color and heated through.
Push the vegetables to one side of the pan and add the remaining 1 tablespoon of olive oil. Crack the eggs into the cleared space and scramble, stirring occasionally, until fully cooked.
Combine the cooked brown rice with the vegetables and eggs in the pan. Drizzle with sesame oil and apple cider vinegar, then add salt and black pepper. Stir everything together and cook for another 3 minutes, allowing the flavors to meld.
Remove the skillet from heat and garnish with chopped green onions. Serve warm.
Nutrition Facts
Calories |
1363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.5 g | 90% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2624 mg | 114% | |
| Total Carbohydrate | 146.9 g | 53% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 25.8 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 296 mg | 23% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1539 mg | 33% | |
*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.
