Soy-Free Fried Rice with Chicken and Vegetables
Elevate your weeknight dinners with this irresistible Soy-Free Fried Rice with Chicken and Vegetables—a bold twist on the classic takeout favorite that's free of soy-based seasonings, yet packed with vibrant flavors. Tender chicken breast is stir-fried to perfection, while crisp carrots, bell peppers, and sweet peas lend a colorful medley to the dish. Fluffy white rice absorbs the savory umami of fish sauce and fragrant sesame oil, yielding a mouthwatering balance of taste and texture. Scrambled eggs add richness, while fresh green onions brighten every bite. Ready in just 35 minutes and ideal for serving a hungry table of four, this gluten-free fried rice is a wholesome, quick, and delicious meal designed for both convenience and flavor. Perfect for anyone looking to skip soy without sacrificing that signature fried rice goodness!
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Recipe Information
Ingredients
- 1 lb chicken breast
- 3 cups cooked white rice
- 3 tablespoons vegetable oil
- 2 cloves garlic cloves
- 1 medium carrot
- 1 green bell pepper
- 1 cup frozen peas
- 2 egg
- 1 tablespoon sesame oil
- 2 tablespoons fish sauce
- 0.5 teaspoon black pepper
- 3 stalks green onions
Instructions
Begin by chopping the chicken breast into small, bite-sized cubes. Set aside.
Mince the garlic cloves. Peel and dice the carrot, and chop the green bell pepper into small pieces. Slice the green onions and set aside for garnish.
In a wok or large non-stick skillet, heat 1 tablespoon of vegetable oil over medium-high heat.
Add the chicken cubes to the hot pan. Stir-fry the chicken until it is cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same pan, add another tablespoon of vegetable oil. Add the minced garlic, diced carrot, and chopped green bell pepper. Stir-fry for about 3 minutes until the vegetables start to soften.
Add the cooked rice and frozen peas to the pan. Stir the mixture to combine the rice and vegetables evenly.
Create a well in the center of the rice mixture and add the remaining tablespoon of vegetable oil. Crack the eggs into the well. Stir the eggs gently to scramble them, and then mix them into the rice once they are cooked.
Return the cooked chicken to the pan and drizzle the sesame oil and fish sauce over the mixture. Sprinkle the black pepper evenly over the top.
Increase the heat to high and stir-fry everything together for another 2-4 minutes, ensuring all ingredients are heated through and well combined.
Remove the pan from heat and garnish with the sliced green onions before serving.
Nutrition Facts
Calories |
2144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.8 g | 110% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 37.2 g | ||
| Cholesterol | 782 mg | 261% | |
| Sodium | 5445 mg | 237% | |
| Total Carbohydrate | 181.4 g | 66% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 18.1 g | ||
| Protein | 165.5 g | 331% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 291 mg | 22% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2682 mg | 57% | |
*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.
