Soy-Free Vegetable and Ham Fried Rice
Elevate your weeknight meal with this flavorful Soy-Free Vegetable and Ham Fried Rice, a quick and hearty dish packed with vibrant veggies, savory ham, and perfectly fried eggs. This recipe swaps traditional soy sauce for coconut aminos, making it a delicious soy-free alternative that doesn't skimp on umami flavor. It features wholesome ingredients like thawed mixed vegetables and tender rice stir-fried to golden perfection with garlic, sesame oil, and olive oil for a touch of richness. Ready in just 25 minutes, this gluten-free and soy-free fried rice is a versatile, one-pan wonder perfect for busy families or meal prep. Garnished with fresh green onions, it’s a crowd-pleasing comfort food you’ll want to savor over and over again.
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Recipe Information
Ingredients
- 3 cups cooked white or brown rice
- 1 cup diced cooked ham
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 2 eggs
- 3 stalks green onions (sliced)
- 2 cloves garlic (minced)
- 3 tablespoons coconut aminos (soy-free alternative to soy sauce)
- 1 tablespoon sesame oil
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Prepare all your ingredients in advance: dice the ham, mince the garlic, and slice the green onions. If your mixed vegetables are frozen, allow them to thaw slightly.
Heat 1 tablespoon of olive oil in a large non-stick skillet or wok over medium heat.
Once the oil is hot, add the diced ham and cook until it begins to brown slightly, about 2-3 minutes. Remove the ham from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil. Crack the eggs directly into the skillet and scramble them, breaking them into small pieces as they cook, about 1-2 minutes. Remove the scrambled eggs and set aside with the ham.
Increase the heat to medium-high and add the sesame oil to the empty skillet. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the mixed vegetables to the skillet and stir-fry for 2-3 minutes until they are tender and slightly golden.
Push the vegetables to one side of the skillet and add the cooked rice. Stir the rice for 2 minutes, allowing it to heat through and lightly toast.
Return the ham and scrambled eggs to the skillet and mix them with the vegetables and rice.
Drizzle the coconut aminos over the mixture and stir well, ensuring the seasoning is evenly distributed. Add salt and black pepper to taste.
Finally, garnish the fried rice with sliced green onions. Serve immediately.
Nutrition Facts
Calories |
1884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 490 mg | 163% | |
| Sodium | 5052 mg | 220% | |
| Total Carbohydrate | 220.3 g | 80% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 25.5 g | ||
| Protein | 85.6 g | 171% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 219 mg | 17% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1516 mg | 32% | |
*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.
