Soy-Free Veg Fried Rice
Soy-Free Veg Fried Rice is the perfect one-pan dish for busy weeknights, offering a flavorful twist on the classic fried rice by swapping soy sauce for coconut aminos, making it ideal for those with soy allergies or sensitivities. Packed with vibrant veggies like carrots, bell peppers, and green peas, this recipe delivers a nutritious and colorful meal in just 25 minutes. Aromatic garlic and ginger infuse each bite with irresistible flavor, while optional whisked eggs or sesame oil allow for customization based on dietary preferences, including vegan options. Serve this dish as a standalone meal or pair it with your favorite protein for a satisfying feast. Quick, healthy, and allergy-friendly—this soy-free fried rice will become a staple in your kitchen!
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Recipe Information
Ingredients
- 4 cups Cooked jasmine rice
- 1 large Carrot, diced
- 1 cup Green peas, frozen or fresh
- 1 medium Bell pepper, diced (any color)
- 3 stalks Green onions, sliced
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Neutral oil (e.g., avocado or vegetable oil)
- 2 tablespoons Coconut aminos
- 1 teaspoon Sesame oil (optional, for flavor)
- 2 large Eggs, whisked (optional, omit for vegan version)
Instructions
Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat.
If using eggs, pour in the whisked eggs and scramble them until just set. Remove the eggs from the pan and set aside.
Add the remaining 1 tablespoon of neutral oil to the skillet. Toss in the minced garlic and grated ginger, stirring until fragrant, about 30 seconds.
Add the diced carrot, bell pepper, and green peas to the skillet. Cook for 4-5 minutes, stirring frequently, until the vegetables are tender but still crisp.
Add the cooked jasmine rice to the skillet. Break up any clumps and stir to combine with the vegetables.
Pour in the coconut aminos and optional sesame oil. Sprinkle with salt and pepper to taste. Stir well to evenly coat the rice and vegetables.
If you scrambled eggs earlier, fold them back into the rice mixture at this point.
Remove from heat and garnish with sliced green onions. Serve hot and enjoy!
Nutrition Facts
Calories |
1678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 3113 mg | 135% | |
| Total Carbohydrate | 271.3 g | 99% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 25.6 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 251 mg | 19% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1405 mg | 30% | |
*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.
