Soy-Free Fried Rice with Vegetables and Meat
Delight your taste buds with this Soy-Free Fried Rice with Vegetables and Meat, a wholesome yet flavorful twist on the classic stir-fry dish. Perfect for those seeking soy-free recipes, this hearty meal features tender cubes of chicken breast, vibrant carrots, peas, and green onions, all tossed with fragrant jasmine rice. Seasoned with a savory mix of oyster sauce, fish sauce, and sesame oil, it delivers rich umami flavors without soy. A quick scramble of eggs adds velvety texture, while the simple cooking method ensures every ingredient is perfectly cooked. Ready in just 35 minutes, this dish is perfect for busy weeknights or casual gatherings. Serve hot for a comforting plate that’s sure to satisfy all palates—soy-free never tasted so good!
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Recipe Information
Ingredients
- 3 cups cooked jasmine rice
- 3 tablespoons vegetable oil
- 1 pound boneless chicken breast, cubed
- 1 cup carrot, diced
- 1 cup frozen peas
- 4 stalks green onion, chopped
- 2 large egg, beaten
- 3 tablespoons oyster sauce
- 2 tablespoons fish sauce
- 1 teaspoon sesame oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat.
Add the cubed chicken breast to the skillet, season with salt and pepper, and cook until golden and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same skillet, add another tablespoon of vegetable oil and sauté diced carrots until they start to soften, about 3 minutes.
Add the frozen peas and chopped green onions, cooking for another 2 minutes until vegetables are tender-crisp.
Push the vegetables to one side of the pan. Add the remaining tablespoon of oil to the empty side and pour in the beaten eggs.
Scramble the eggs until fully cooked, then mix them with the vegetables.
Add the cooked jasmine rice to the skillet, stirring to combine with the vegetable and egg mixture.
Return the cooked chicken to the skillet, then add the oyster sauce, fish sauce, and sesame oil.
Toss everything together, ensuring that the rice is evenly coated with sauces and heated through.
Taste and adjust seasoning if necessary. Serve hot.
Nutrition Facts
Calories |
2360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.3 g | 106% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 31.1 g | ||
| Cholesterol | 756 mg | 252% | |
| Sodium | 6790 mg | 295% | |
| Total Carbohydrate | 218.6 g | 79% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 19.5 g | ||
| Protein | 181.7 g | 363% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 335 mg | 26% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2703 mg | 58% | |
*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.
