Soy-Free Vegetable and Chicken Fried Rice
Elevate your weeknight dinners with this flavorful Soy-Free Vegetable and Chicken Fried Rice recipe, perfect for anyone seeking a wholesome, allergy-friendly twist on a beloved classic. Packed with vibrant diced carrots, sweet peas, tender chicken, and fluffy scrambled eggs, this dish comes together in under 40 minutes for a hassle-free meal. Instead of soy sauce, unseasoned vegetable stock is used to deliver depth and moisture while keeping the recipe soy-free. Sesame oil adds a nutty aroma, and freshly sliced green onions bring a refreshing zing to every bite. Whether you’re catering to dietary restrictions or simply exploring new flavors, this balanced and nutritious fried rice pairs beautifully with a crisp side salad or steamed greens for a satisfying and complete meal.
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Recipe Information
Ingredients
- 3 cups cooked white or brown rice
- 1 cup cooked chicken breast (shredded or diced)
- 1 cup carrots (diced)
- 0.5 cup frozen peas
- 3 stalks green onions (sliced)
- 2 cloves garlic (minced)
- 2 large eggs (beaten)
- 4 tablespoons unseasoned vegetable stock
- 2 tablespoons sesame oil
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Prepare all ingredients ahead of time: cook rice and allow it to cool, dice carrots, slice green onions, and shred or dice cooked chicken breast.
Heat a large non-stick skillet or wok over medium heat and add the olive oil.
Pour the beaten eggs into the skillet and scramble them, breaking them into small pieces as they cook. Once set, remove the scrambled eggs from the skillet and set aside.
In the same skillet, add the sesame oil, minced garlic, and diced carrots. Sauté for 3-4 minutes until the carrots soften slightly.
Add the frozen peas to the skillet and stir well. Cook for an additional 2 minutes.
Add the cooked chicken to the skillet, followed by the cooked rice. Stir to combine all ingredients thoroughly.
Pour the vegetable stock over the rice mixture and season with salt and black pepper. Stir well to distribute the flavor evenly.
Gently fold the cooked scrambled eggs back into the skillet, stirring to combine.
Stir in the sliced green onions and cook for 1-2 more minutes, allowing all the ingredients to heat through.
Taste and adjust seasoning if needed. Serve hot and enjoy your soy-free vegetable and chicken fried rice!
Nutrition Facts
Calories |
1878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.3 g | 81% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 13.0 g | ||
| Cholesterol | 573 mg | 191% | |
| Sodium | 1803 mg | 78% | |
| Total Carbohydrate | 210.7 g | 77% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 18.8 g | ||
| Protein | 108.3 g | 217% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 285 mg | 22% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2082 mg | 44% | |
*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.
