Soy-Free Fried Rice with Egg
Discover a fresh spin on a classic takeout favorite with this Soy-Free Fried Rice with Egg recipe, perfect for those seeking bold flavor without soy-based sauces. Featuring fluffy cold jasmine rice, vibrant diced carrots, sweet peas, and aromatic garlic and ginger, this dish is a colorful and wholesome delight. The scrambled eggs add richness, while fish sauce and a splash of lime juice deliver a nuanced umami flavor. Designed for quick preparation, this recipe comes together in just 25 minutes, making it ideal for busy weeknights. Serve piping hot with a garnish of green onions for a zesty, satisfying meal that feels indulgent yet balanced.
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Recipe Information
Ingredients
- 3 cups Cold cooked jasmine rice
- 2 pieces Large eggs
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Salt
- 1 medium Carrot, diced
- 0.5 cup Peas, frozen
- 3 pieces Green onions, thinly sliced
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 1 tablespoon Fish sauce
- 1 tablespoon Lime juice
- 0.25 teaspoon Black pepper
- 3 tablespoons Chicken or vegetable broth
Instructions
Begin by preparing the ingredients. Dice the carrot, thinly slice the green onions, and mince the garlic and ginger.
Whisk the eggs in a small bowl with a pinch of salt until fully combined.
Heat a large non-stick skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil.
Pour the whisked eggs into the skillet and scramble gently until just set. Transfer the scrambled eggs to a plate and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Add minced garlic and ginger, stir-frying for about 30 seconds until fragrant.
Add the diced carrot and stir-fry for about 2 minutes until slightly softened.
Add the frozen peas to the skillet, and continue to stir-fry for another 1-2 minutes.
Stir in the cold rice, breaking up any clumps with a spatula. Stir-fry the rice for about 3-4 minutes until it is heated through and starts to get crispy.
Add the chicken or vegetable broth and fish sauce, stirring well to incorporate all flavors. Cook for an additional 1-2 minutes.
Return the scrambled eggs to the skillet and gently fold them into the rice, cooking for another minute.
Finish by adding lime juice and sprinkle with black pepper. Add the thinly sliced green onions, reserving a few for garnish if desired.
Serve the fried rice hot, garnished with additional green onions if you wish.
Nutrition Facts
Calories |
1465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2824 mg | 123% | |
| Total Carbohydrate | 243.1 g | 88% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 9.0 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 202 mg | 16% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 909 mg | 19% | |
*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.
