Soy-Free Vegetable and Sausage Fried Rice
Elevate your weeknight meals with this delightfully bold Soy-Free Vegetable and Sausage Fried Rice! Perfect for those with dietary restrictions, this hearty dish swaps traditional soy sauce for coconut aminos, delivering a savory, well-rounded flavor without compromising on taste. Packed with vibrant veggies like carrots, red bell peppers, and peas, and complemented by smoky soy-free sausage, this recipe is a nutritious one-pot wonder. Sautéed garlic and scrambled eggs add depth, while a touch of sesame oil and optional sriracha create a tantalizing finish. Quick to prepare in under 30 minutes, this easy fried rice recipe pairs beautifully with a simple green salad or works as an irresistible standalone meal. Ready in just a few steps, it's ideal for feeding a hungry family or meal-prepping for the week ahead!
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Recipe Information
Ingredients
- 4 cups cooked jasmine rice
- 2 links soy-free sausage (pre-cooked, chopped into small pieces)
- 1 medium carrot (diced)
- 1 medium red bell pepper (diced)
- 0.5 cup frozen peas
- 3 stalks green onions (sliced, including greens)
- 3 cloves garlic (minced)
- 2 large eggs (beaten)
- 3 tablespoons coconut aminos (soy sauce alternative)
- 2 tablespoons avocado oil (or vegetable oil)
- 1 teaspoon sesame oil
- 0.25 teaspoon black pepper
- salt (to taste)
- 1 teaspoon optional sriracha or chili paste (for spice)
Instructions
Prepare the jasmine rice in advance and let it cool. Cold rice works best for fried rice recipes.
Heat a large skillet or wok over medium heat. Add 1 tablespoon of avocado oil.
Once the oil is hot, add the pre-cooked sausage pieces. Sauté for 3-4 minutes until slightly browned and heated through. Remove the sausage from the pan and set aside.
In the same skillet, add the remaining tablespoon of avocado oil. Add the diced carrots and red bell pepper. Cook for 3-4 minutes until slightly softened.
Add the minced garlic to the skillet and cook for an additional minute, stirring frequently to avoid burning.
Push the vegetables to one side of the skillet, making space in the middle. Pour the beaten eggs into the empty space and scramble them until fully cooked. Mix the scrambled eggs with the vegetables.
Add the frozen peas to the skillet and stir to combine. Cook for 1-2 minutes until the peas are heated through.
Return the sausage to the skillet, then add the cooked jasmine rice. Toss everything together to combine evenly.
Drizzle the coconut aminos and sesame oil over the rice mixture. Stir thoroughly to coat the ingredients evenly. Add black pepper and salt to taste.
If desired, stir in sriracha or chili paste for a spicy kick.
Remove from heat and garnish with sliced green onions before serving.
Nutrition Facts
Calories |
2144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.0 g | 109% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 2488 mg | 108% | |
| Total Carbohydrate | 271.3 g | 99% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 29.1 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 268 mg | 21% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1596 mg | 34% | |
*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.
