Soy-Free Prawn Fried Rice
Elevate your weeknight dinners with this Soy-Free Prawn Fried Rice, a flavorful twist on a classic Asian dish that's perfect for those avoiding soy-based ingredients. Packed with succulent prawns, vibrant vegetables like carrots and peas, and aromatic garlic and ginger, this easy fried rice blend delivers bold taste in every bite. Fluffy jasmine rice serves as the base, while fish sauce and lime juice bring a tangy, umami-rich flavor profile—without a drop of soy sauce! Scrambled eggs add heartiness, and fresh cilantro and green onions finish the dish with a burst of color and brightness. Ready in under an hour, this one-pan recipe is ideal for busy home cooks and makes a satisfying meal for the whole family. Perfect for gluten-free and soy-free diets, serve hot with extra lime wedges for a citrusy touch!
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Recipe Information
Ingredients
- 2 cups Jasmine rice
- 4 cups Water
- 1 pound Large prawns, peeled and deveined
- 3 tablespoons Cooking oil (such as avocado oil)
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 cup Carrots, diced
- 1 cup Frozen peas
- 4 Green onions, sliced
- 2 Eggs, lightly beaten
- 2 tablespoons Fish sauce
- 2 tablespoons Lime juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped
Instructions
Begin by rinsing the jasmine rice under cold water until the water runs clear. Combine the rinsed rice and water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and cook for 18 minutes. Remove from heat and let it stand, covered, for 5 minutes. Fluff the rice with a fork and set aside to cool.
In a large skillet or wok, heat 1 tablespoon of the cooking oil over medium-high heat. Add the prawns and cook for about 4 minutes, or until they turn pink and opaque. Remove the prawns from the skillet and set aside.
In the same skillet, add another tablespoon of cooking oil. Sauté the minced garlic and grated ginger for about 30 seconds until fragrant.
Add the diced carrots and cook for 3-4 minutes, stirring occasionally until they begin to soften.
Stir in the frozen peas and cook for another 2 minutes.
Push the vegetables to one side of the skillet and add the remaining tablespoon of oil. Pour the beaten eggs into the cleared side and scramble them until fully cooked. Mix the scrambled eggs with the vegetables.
Add the cooled rice to the skillet, breaking up any clumps with a spatula. Stir in the cooked prawns.
Drizzle the fish sauce and lime juice over the rice mixture, and season with salt and black pepper. Stir everything together, cooking for about 3-5 minutes until the rice is heated through.
Garnish with sliced green onions and fresh cilantro before serving.
Nutrition Facts
Calories |
1800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.9 g | 72% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1229 mg | 410% | |
| Sodium | 5652 mg | 246% | |
| Total Carbohydrate | 183.4 g | 67% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 20.4 g | ||
| Protein | 148.0 g | 296% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 680 mg | 52% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2802 mg | 60% | |
*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.
