Soy-Free Seafood Fried Rice
Savor the flavors of the ocean with this Soy-Free Seafood Fried Rice, a healthy twist on a takeout classic! Packed with tender shrimp, succulent scallops, and vibrant vegetables like carrots, bell peppers, and peas, this dish is a delightful medley of textures and flavors. The use of fish sauce and a splash of lime juice adds a savory depth without relying on soy sauce, making it perfect for those with soy allergies or looking to switch up their fried rice routine. Quick and easy to prepare in just 35 minutes, this recipe uses chilled jasmine rice to achieve that iconic fried rice texture. Serve it hot as a standalone meal or alongside your favorite Asian-inspired dishes for a fuss-free dinner that’s bursting with fresh, wholesome ingredients. Perfect for seafood lovers and meal preppers alike!
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Recipe Information
Ingredients
- 2 cups (cooked and chilled) Jasmine rice
- 1 cup (peeled and deveined) Shrimp
- 1 cup Scallops
- 2 large Eggs
- 3 tablespoons Canola oil
- 3 cloves (minced) Garlic
- 1 tablespoon (finely chopped) Ginger
- 1 medium (diced) Carrot
- 0.5 cup (thawed) Frozen peas
- 1 small (diced) Bell pepper
- 2 stalks (chopped) Green onions
- 1 tablespoon Fish sauce
- 1 tablespoon Lime juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by cooking the jasmine rice according to package instructions, ideally the day before, and refrigerate until cold. Cold rice works best for fried rice as it prevents clumping.
In a large non-stick skillet or wok, heat 1 tablespoon of canola oil over medium-high heat. Add shrimp and scallops and sauté until they turn opaque and are just cooked through. Remove them from the skillet and set aside.
In the same skillet, add another tablespoon of canola oil. Crack the eggs into the skillet, scrambling them until just set. Transfer these to the same plate as the seafood.
Add the remaining tablespoon of canola oil to the skillet. Stir in the minced garlic and chopped ginger, cooking until fragrant (about 30 seconds).
Add the diced carrot and sauté for 2-3 minutes until slightly softened. Then, add the bell pepper and frozen peas, stirring to combine, and cook for another 2 minutes.
Increase the heat to high, and add the cold rice to the skillet. Stir constantly to ensure the rice is evenly heated and none sticks to the pan.
Return the cooked seafood and scrambled eggs to the skillet, mixing everything together.
Pour the fish sauce and lime juice over the rice. Season with salt and black pepper, stirring to incorporate.
Finally, add the chopped green onions, giving the fried rice one last stir.
Taste and adjust the seasoning if necessary before serving hot.
Nutrition Facts
Calories |
1564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.2 g | 81% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 14.1 g | ||
| Cholesterol | 602 mg | 200% | |
| Sodium | 3506 mg | 152% | |
| Total Carbohydrate | 170.3 g | 62% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 10.6 g | ||
| Protein | 73.9 g | 148% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 305 mg | 23% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1506 mg | 32% | |
*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.
