Soy-Free Vegetable Fried Rice
Elevate your weeknight dinner game with this flavorful and nutritious Soy-Free Vegetable Fried Rice! Perfect for those avoiding soy, this recipe uses coconut aminos as a delicious soy sauce alternative, infusing the dish with a savory, slightly sweet flavor. Packed with vibrant vegetables like carrots, peas, and corn, plus fluffy jasmine rice and scrambled eggs for protein, this one-skillet wonder comes together in just 40 minutes from start to finish. Seasoned with garlic, ginger, and a touch of sesame oil, it's a fragrant and satisfying meal that's both allergy-friendly and easy to make. Serve this soy-free fried rice on its own or pair it with your favorite dishes for a wholesome, crowd-pleasing feast!
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Recipe Information
Ingredients
- 2 cups Jasmine rice
- 2.5 cups Water
- 2 tablespoons Olive oil
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 cup Carrots (diced)
- 0.75 cup Green peas (frozen or fresh)
- 0.75 cup Corn kernels (frozen or fresh)
- 0.5 cup Green onions (sliced)
- 2 pieces Eggs (large, beaten)
- 0.75 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Coconut aminos (soy-free soy sauce substitute)
- 1 teaspoon Sesame oil
Instructions
Rinse the jasmine rice under cold water until the water runs clear. Combine the rice and water in a medium saucepan and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and all the water is absorbed. Fluff with a fork and let it cool slightly before using.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger, and sauté for about 30 seconds or until fragrant.
Add the carrots, green peas, and corn to the skillet. Cook for 3–4 minutes, stirring occasionally, until the vegetables are tender but still crisp.
Push the vegetables to one side of the skillet and pour the beaten eggs into the empty side. Allow the eggs to cook for about 1–2 minutes, stirring occasionally, until scrambled and fully cooked. Mix the scrambled eggs with the vegetables.
Add the cooked rice to the skillet along with the remaining 1 tablespoon of olive oil. Stir to combine, breaking up any clumps of rice.
Season the fried rice with salt, black pepper, and coconut aminos. Stir well to evenly coat the rice with the seasonings.
Drizzle the sesame oil over the rice and stir once more to incorporate. Taste and adjust seasoning if needed.
Garnish with sliced green onions and serve hot. Enjoy your soy-free vegetable fried rice as a standalone meal or alongside your favorite dishes.
Nutrition Facts
Calories |
1505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.0 g | 72% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 2948 mg | 128% | |
| Total Carbohydrate | 215.5 g | 78% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 38.9 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 318 mg | 24% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1991 mg | 42% | |
*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.
