Dairy-Free Kampung Fried Rice
Transport your taste buds to the heart of Southeast Asia with this Dairy-Free Kampung Fried Rice, a tantalizing dish that's bursting with bold flavors and vibrant textures. Made with fragrant Jasmine rice, aromatic shallots, garlic, and ginger, and spiced with bird's eye chili for a fiery kick, this recipe is a perfect balance of savory and zesty. Coconut oil lends a subtle tropical note, while tender chicken, crisp bean sprouts, and a hint of lime offer delightful contrasts. Gluten-free soy sauce and oyster sauce bring an umami-rich depth, making this fried rice a crowd-pleaser for any dietary preference. Quick to prepare and perfect for busy weeknights, this one-pan wonder is sure to become a family favorite. Let its authentic kampung (village) essence add warmth and comfort to your dining table!
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Ingredients
- 2 cups Jasmine rice
- 2.5 cups Water
- 2 tablespoons Coconut oil
- 3 medium Shallots
- 4 large Garlic cloves
- 2 pieces Bird's eye chili
- 1 inch Fresh ginger
- 2 large Eggs
- 3 tablespoons Soy sauce (gluten-free if necessary)
- 2 tablespoons Oyster sauce
- 1 cup Cooked chicken breast
- 1 cup Bean sprouts
- 3 stalks Scallions
- 0.5 teaspoon Salt
- 0.5 teaspoon Pepper
- 1 small Lime
Directions
Step 1
Rinse the Jasmine rice under cold water until it runs clear. In a pot, combine rice with 2.5 cups of water. Bring to a boil, then reduce heat to low, cover and cook for 15 minutes. Remove from heat and let stand covered for 10 minutes before fluffing with a fork. Allow to cool completely or use leftover rice.
Step 2
Heat a large non-stick skillet or wok over medium heat. Add the coconut oil.
Step 3
Finely chop the shallots, garlic, and bird's eye chili. Grate the ginger. Add to the skillet, stirring occasionally until fragrant and the shallots are translucent, about 3-4 minutes.
Step 4
Push the aromatics to one side of the skillet. Crack the eggs into the other side and scramble until just set. Mix with the aromatics.
Step 5
Dice the cooked chicken breast and add to the skillet. Stir in the soy sauce and oyster sauce. Cook for another 2 minutes.
Step 6
Increase the heat to high and add the cooked rice to the skillet. Stir well to combine all ingredients. Stir-fry for 5 minutes, ensuring the rice is evenly coated with sauces and is heated through.
Step 7
Add the bean sprouts, thinly sliced scallions, salt, and pepper. Stir for an additional 2 minutes.
Step 8
Remove from heat and squeeze fresh lime juice over the fried rice. Serve immediately with extra lime wedges on the side.
Nutrition Facts
| Serving size | (1732.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1513.1 |
| Total Fat 45.3g | 0% |
| Saturated Fat 28.4g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 515.4mg | 0% |
| Sodium 5383.1mg | 0% |
| Total Carbohydrate 180.4g | 0% |
| Dietary Fiber 10.9g | 0% |
| Total Sugars 15.8g | |
| Protein 92.5g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 335.9mg | 0% |
| Iron 8.0mg | 0% |
| Potassium 1477.7mg | 0% |
Source of Calories