Dairy-Free Chinese Fried Rice
Elevate your weeknight dinners with this vibrant and flavorful Dairy-Free Chinese Fried Rice, a quick yet satisfying recipe that's perfect for any occasion. Fragrant jasmine rice forms the base of this dish, stir-fried to perfection with colorful veggies like carrots, red bell peppers, peas, and scallions. Minced garlic and fresh ginger infuse the rice with irresistible aromatics, while soy sauce and a touch of sesame oil bring a savory depth to every bite. This easy-to-make, plant-based recipe skips dairy without sacrificing flavor, making it a fantastic option for those with dietary restrictions. Ready in just 30 minutes, this healthy fried rice is ideal as a stand-alone meal or a delicious side to your favorite Asian-inspired dishes. Whether you're cooking for the family or meal-prepping for the week, this recipe is a surefire crowd-pleaser!
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Ingredients
- 2 cups Jasmine rice
- 4 cups Water
- 2 tablespoons Peanut oil
- 3 cloves Garlic
- 1 tablespoon Ginger
- 1 medium Carrot
- 1 cup Frozen peas
- 3 stalks Scallions
- 1 medium Red bell pepper
- 3 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 0.5 teaspoon Black pepper
Directions
Step 1
Start by cooking the rice: rinse the jasmine rice under cold water until the water runs clear. In a medium-sized pot, add the rice and 4 cups of water. Bring to a boil, then cover and reduce the heat to low. Simmer for 15-18 minutes or until the rice is tender and the water has been absorbed.
Step 2
Spread the cooked rice out on a baking sheet or tray to cool completely. This helps in achieving a better texture for fried rice.
Step 3
Finely mince the garlic cloves and ginger. Dice the carrot into small cubes, and slice the scallions thinly, separating the white and green parts. Cut the red bell pepper into small dice.
Step 4
In a large skillet or wok, heat 1 tablespoon of peanut oil over medium-high heat. Add the minced garlic and ginger, stirring frequently for about 30 seconds until fragrant.
Step 5
Add the diced carrot and red bell pepper to the pan and sauté for about 3 minutes until they start to soften.
Step 6
Push the vegetables to the side of the pan and add the remaining tablespoon of peanut oil. Add the cooled rice and stir-fry by tossing it with the vegetables for about 3-4 minutes, breaking up any clumps.
Step 7
Stir in the peas and the white parts of the scallions, stir-frying for another 2 minutes until the peas are heated through.
Step 8
Pour the soy sauce over the rice and mix thoroughly, ensuring the rice is evenly coated. Stir in the sesame oil and the black pepper, adjusting seasoning as needed.
Step 9
Remove from heat and garnish with the green parts of the scallions. Serve the fried rice hot.
Nutrition Facts
| Serving size | (1851.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1211.7 |
| Total Fat 44.7g | 0% |
| Saturated Fat 7.1g | 0% |
| Polyunsaturated Fat 11.5g | |
| Cholesterol 0mg | 0% |
| Sodium 1817.1mg | 0% |
| Total Carbohydrate 174.0g | 0% |
| Dietary Fiber 16.4g | 0% |
| Total Sugars 16.9g | |
| Protein 28.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 246.3mg | 0% |
| Iron 5.8mg | 0% |
| Potassium 1310.5mg | 0% |
Source of Calories