Soy-Free Spicy Fried Red Rice
Brighten up your dinner table with this vibrant and flavorful Soy-Free Spicy Fried Red Rice! This quick and easy recipe pairs the nutty, chewy texture of red rice with a medley of colorful vegetables like red bell peppers, carrots, and green beans, all infused with bold, smoky spices like chili flakes, paprika, and ground cumin. A splash of zesty lime juice and coconut aminos—a perfect soy-free alternative to soy sauce—add a delightful umami punch. Customize this dish by keeping it vegan or adding scrambled eggs for extra protein. Ready in just 35 minutes, this healthy and satisfying one-pan meal is perfect for busy weeknights or as a spicy, gluten-free side dish for your next gathering. Garnished with fresh scallions and bursting with flavor, this fried rice recipe will undoubtedly become a go-to favorite!
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Recipe Information
Ingredients
- 3 cups cooked red rice
- 3 tablespoons vegetable oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium carrot, finely chopped
- 1 cup green beans, chopped
- 2 egg (optional, for non-vegan version)
- 1 teaspoon chili flakes
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 2 tablespoons coconut aminos (soy-free alternative to soy sauce)
- 1 tablespoon lime juice
- 2 scallions, chopped
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat a large skillet or wok over medium heat and add the vegetable oil.
Once the oil is hot, add the diced yellow onion and minced garlic. Sauté for 2-3 minutes until fragrant and translucent.
Add the red bell pepper, carrot, and green beans. Stir-fry for 5-6 minutes until the vegetables start to soften. Set the heat to medium-high for a slight char.
If including eggs, push the vegetables to the side of the skillet and crack the eggs into the clear space. Scramble them until fully cooked, then mix them with the vegetables. For a vegan version, skip this step.
Add the chili flakes, paprika, and ground cumin to the skillet. Stir well to coat the vegetables evenly in the spices.
Add the cooked red rice to the skillet, breaking up any clumps with a spatula. Stir everything together to combine.
Drizzle the coconut aminos and lime juice over the rice mixture. Stir to evenly distribute the liquid.
Season with salt and black pepper to taste. Continue stirring and cooking for another 3-4 minutes until the rice is warmed through and slightly crispy in spots.
Remove the skillet from heat and garnish with chopped scallions before serving.
Serve hot as a main dish or a side.
Nutrition Facts
Calories |
1377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.9 g | 72% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1908 mg | 83% | |
| Total Carbohydrate | 192.6 g | 70% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 25.0 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 270 mg | 21% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1779 mg | 38% | |
*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.
