Soy-Free Thai Fried Rice
Elevate your weeknight dinners with this vibrant, Soy-Free Thai Fried Rice recipe that's packed with fresh vegetables, aromatic spices, and umami-rich flavor—all without the use of soy! Featuring fluffy jasmine rice, savory garlic and shallots, protein-rich scrambled eggs, and colorful veggies like carrots, bell peppers, and peas, this dish is both wholesome and satisfying. A zingy, soy-free fish sauce substitute paired with lime juice and coconut sugar delivers authentic Thai-inspired taste while catering to dietary restrictions. Topped with fresh cilantro, green onions, and crunchy cashews, each bite is bursting with texture and flavor. Ready in just 30 minutes, this easy one-pan meal is perfect for busy weeknights and can be served on its own or alongside your favorite protein for a complete dinner.
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Recipe Information
Ingredients
- 3 cups Jasmine rice (cooked and cooled)
- 2 tablespoons Coconut oil
- 3 cloves Garlic (minced)
- 1 medium Shallot (finely chopped)
- 2 Eggs (beaten)
- 1 medium Carrot (diced)
- 1 medium Red bell pepper (diced)
- 0.5 cup Frozen peas
- 2 tablespoons Fish sauce substitute (for soy-free)
- 1 tablespoon Fresh lime juice
- 1 teaspoon Coconut sugar
- 2 stalks Green onions (chopped)
- 2 tablespoons Fresh cilantro (chopped, optional)
- 0.25 cup Chopped cashews (optional)
- 0.25 teaspoon Black pepper
Instructions
Begin by ensuring the jasmine rice is fully cooked and cooled. Using leftover rice works best for this recipe.
In a large skillet or wok, heat 1 tablespoon of coconut oil over medium heat.
Add the minced garlic and chopped shallot to the skillet and sauté for 1-2 minutes, until fragrant.
Push the garlic and shallot to one side of the pan, then add the beaten eggs to the other side. Scramble the eggs until cooked through, then mix them with the garlic and shallots.
Add the remaining tablespoon of coconut oil to the skillet, then stir in the diced carrot, red bell pepper, and frozen peas. Cook for 3-4 minutes, until the vegetables are slightly softened.
Add the cooled jasmine rice to the skillet, breaking up any clumps and stirring to combine with the vegetables and eggs.
In a small bowl, whisk together the soy-free fish sauce substitute, lime juice, and coconut sugar. Pour this mixture over the rice and stir well to evenly coat.
Season the fried rice with black pepper to taste and continue cooking for 2-3 minutes, allowing the flavors to meld together.
Remove the skillet from heat and mix in the chopped green onions and optional fresh cilantro for added flavor.
Plate the rice and garnish with chopped cashews, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.8 g | 72% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 399 mg | 17% | |
| Total Carbohydrate | 279.5 g | 102% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 25.8 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 254 mg | 20% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1664 mg | 35% | |
*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.
