Soy-Free Kampung Fried Rice
Transform your weeknight dinners with this irresistible Soy-Free Kampung Fried Rice, a flavor-packed twist on the classic Malaysian favorite. Perfect for those seeking an alternative to soy-based sauces, this dish uses fragrant jasmine rice, aromatic garlic, and spicy bird’s eye chili to create a beautifully balanced stir-fry. Tender chicken or tofu, vibrant vegetables like carrots and green beans, and a hint of zesty lime juice bring a medley of textures and flavors to the table. Finished with fresh scallions and colorful garnishes of cucumber and tomato slices, this quick and easy fried rice recipe is ready in just 35 minutes, making it a perfect family dinner or meal-prep option. Naturally soy-free, but full of umami and spice, this dish is a wholesome, crowd-pleasing meal you’ll want to make on repeat!
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Recipe Information
Ingredients
- 3 cups Jasmine rice (cooked and cooled)
- 3 tablespoons Vegetable oil
- 3 Garlic cloves (minced)
- 1 medium Red onion (diced)
- 2 Bird's eye chili (sliced)
- 1 cup Chicken breast (or tofu for vegetarian option)
- 1 medium Carrot (small dice)
- 0.5 cup Green beans (cut into 1-inch pieces)
- 2 Eggs
- 2 tablespoons Fish sauce (check for soy-free)
- 1 Lime (juice only)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 Scallions (green part only, sliced)
- 6 slices Cucumber slices (for garnish)
- 6 slices Tomato slices (for garnish)
- 2 tablespoons Fried shallots (optional)
Instructions
Ensure the cooked jasmine rice is cold to prevent sticking during cooking.
Heat 2 tablespoons of vegetable oil in a large frying pan or wok over medium-high heat.
Add minced garlic, diced red onion, and sliced bird's eye chili to the pan. Stir-fry for about 30 seconds until fragrant.
Add the diced chicken breast (or tofu) and cook for 5-7 minutes until cooked through and golden.
Stir in the diced carrot and green beans, cooking for another 3 minutes until the vegetables are tender-crisp.
Push the mix to one side of the pan, add the remaining tablespoon of oil to the other side, and crack the eggs into this space. Stir until the eggs are scrambled and cooked.
Combine everything in the pan and add the cold jasmine rice, stirring well to distribute ingredients evenly.
Season with fish sauce, lime juice, salt, and black pepper, continuing to stir-fry for 2-3 additional minutes to heat the rice thoroughly.
Stir in the sliced scallions and adjust seasoning if needed.
Serve hot, garnished with cucumber slices, tomato slices, and fried shallots if using.
Nutrition Facts
Calories |
2185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.6 g | 84% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 4410 mg | 192% | |
| Total Carbohydrate | 278.1 g | 101% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 21.2 g | ||
| Protein | 120.2 g | 240% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 357 mg | 27% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2532 mg | 54% | |
*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.
