Soy-Free Special Fried Rice
Elevate your weeknight meals with this flavor-packed Soy-Free Special Fried Rice, a healthier twist on the classic takeout favorite. Perfect for those with soy allergies or following a soy-free diet, this recipe swaps traditional soy sauce for rich and savory coconut aminos, delivering a perfectly balanced umami flavor. Made with fluffy jasmine or basmati rice, vibrant vegetables, tender chicken or tofu, and aromatic garlic and sesame oil, this dish comes together in just 30 minutes. The lightly sweet and tangy seasoning, with hints of honey (or maple syrup for a vegan option) and a dash of rice vinegar, blends harmoniously with the hearty ingredients. Top it off with fresh green onions for a pop of color and flavor. Whether enjoyed as a stand-alone meal or a versatile side dish, this soy-free fried rice is sure to impress everyone at the table.
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Recipe Information
Ingredients
- 3 cups Cooked and cooled rice (preferably jasmine or basmati)
- 2 tablespoons Sesame oil (or avocado oil for sesame-free option)
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic cloves, minced
- 2 medium Carrots, diced
- 0.5 cup Frozen peas
- 2 large Eggs
- 1 cup Cooked chicken breast, diced (or tofu for plant-based option)
- 3 tablespoons Coconut aminos
- 1 teaspoon Rice vinegar
- 1 teaspoon Honey (or maple syrup for vegan option)
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 stalks Green onions, sliced thinly (for garnish)
Instructions
Prepare the rice in advance to allow it to cool completely or use leftover rice for the best texture.
Heat 1 tablespoon of sesame oil (or avocado oil) in a large skillet or wok over medium heat.
Add the diced onion and sauté for 3-4 minutes, until translucent.
Stir in the minced garlic, followed by the diced carrots. Cook for an additional 5 minutes, stirring occasionally.
Push the vegetables to one side of the skillet and crack the eggs into the cleared space. Scramble the eggs until fully cooked, then mix them with the vegetables.
Add the diced cooked chicken breast (or tofu) and frozen peas. Stir to combine and cook for 2-3 minutes until heated through.
Turn the heat to medium-high and add the remaining 1 tablespoon of oil. Add the cooled rice, breaking up any clumps with a spatula or wooden spoon.
In a small bowl, mix together the coconut aminos, rice vinegar, honey (or maple syrup), salt, and black pepper.
Pour the sauce mixture over the rice and stir well to coat everything evenly. Let the rice cook undisturbed for 1-2 minutes to develop slight crispness, then stir again.
Taste and adjust seasoning if needed. Remove the skillet from the heat and garnish with sliced green onions.
Serve warm and enjoy your soy-free special fried rice!
Nutrition Facts
Calories |
1864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.4 g | 62% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 584 mg | 195% | |
| Sodium | 2379 mg | 103% | |
| Total Carbohydrate | 238.9 g | 87% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 33.0 g | ||
| Protein | 111.1 g | 222% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 288 mg | 22% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1854 mg | 39% | |
*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.
