Soy-Free Veggie Fried Rice
Enjoy the flavors of your favorite takeout with this nutritious and wholesome Soy-Free Veggie Fried Rice! Perfect for those with dietary sensitivities or looking for a soy-free alternative, this quick and easy recipe swaps traditional soy sauce for coconut aminos, offering a slightly sweet and savory kick. Packed with vibrant veggies like carrots, peas, red bell pepper, and green onions, this dish is loaded with color, crunch, and nutrients. The toasted sesame oil adds a nutty aroma, while garlic and ginger bring a punch of flavor. Choose to keep it vegan or add scrambled eggs for extra protein. Ready in just 35 minutes, this customizable, healthy fried rice is ideal as a satisfying main dish or the perfect side to any meal.
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Recipe Information
Ingredients
- 3 cups Cooked and chilled rice (preferably jasmine or long-grain)
- 1 cup Carrots, diced
- 0.5 cup Frozen peas
- 1 Red bell pepper, diced
- 3 stalks Green onions, finely chopped
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced or grated
- 3 tablespoons Coconut aminos
- 2 tablespoons Toasted sesame oil
- 2 tablespoons Neutral oil (such as avocado or grapeseed oil)
- 2 Eggs, beaten (optional for non-vegan version)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Prepare all ingredients by dicing the vegetables, mincing garlic and ginger, and chopping the green onions. Make sure the rice is cooked, chilled, and separated to avoid clumping.
Heat 1 tablespoon of neutral oil in a large, nonstick skillet or wok over medium-high heat.
If using eggs, add the beaten eggs to the pan. Scramble them until just cooked, then remove them from the pan and set aside.
Add the remaining neutral oil to the pan, followed by the minced garlic and ginger. Stir-fry for 30 seconds to release the aroma.
Add the diced carrots and red bell pepper to the pan. Stir-fry for 2-3 minutes until they start to soften.
Stir in the frozen peas and cook for another 1-2 minutes.
Push the vegetables to one side of the pan and add the chilled rice. Spread the rice out and let it cook undisturbed for 1-2 minutes to slightly toast it.
Drizzle the coconut aminos and toasted sesame oil over the rice. Toss everything together to evenly coat the rice and vegetables.
Season with salt and pepper, adjusting to taste.
If using eggs, stir the scrambled eggs back into the rice at this point.
Remove from heat, sprinkle with chopped green onions, and serve hot.
Nutrition Facts
Calories |
1678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.0 g | 88% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 2236 mg | 97% | |
| Total Carbohydrate | 231.1 g | 84% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 28.1 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 222 mg | 17% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1454 mg | 31% | |
*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.
