Nut-Free Kampung Fried Rice

Elevate your weeknight dinner game with Nut-Free Kampung Fried Rice, a delicious twist on the traditional Malaysian classic. This quick and easy recipe is bursting with flavor, featuring aromatic shallots and garlic, tender-crisp vegetables like carrots, bell peppers, and green beans, and perfectly scrambled eggs, all stir-fried with cold, cooked rice for the ideal texture. With a savory blend of soy sauce and fish sauce, plus an optional kick of chili paste, this nut-free version of kampung fried rice is perfect for allergy-friendly meal planning. Finished with fresh spring onions and a squeeze of lime, it's a vibrant, one-pan meal that's ready in just 30 minutes and perfect for busy families or solo foodies.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 cups cold cooked white rice
• 2 tablespoons vegetable oil
• 2 whole shallots
• 3 whole garlic cloves
• 2 whole egg
• 1 medium carrot
• 1 medium red bell pepper
• 100 grams green beans
• 3 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon chili paste (optional)
• 2 stalks spring onions
• 1 whole lime
• 0.5 teaspoon salt
• 0.25 teaspoon pepper

Directions

Step 1

Prepare the vegetables: Peel and finely chop the shallots and garlic cloves. Dice the carrot, red bell pepper, and trim and cut the green beans into small pieces.

Step 2

Slice the spring onions, separating the white and green parts.

Step 3

Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat.

Step 4

Add the chopped shallots and garlic, sauté for about 1-2 minutes until fragrant.

Step 5

Push the shallots and garlic to one side of the pan and add the beaten eggs to the empty side. Let them cook, stirring gently to scramble, until set and then mix them in with the shallot mixture.

Step 6

Add the diced carrot, red bell pepper, and green beans to the pan. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.

Step 7

Add the cold cooked rice to the pan, breaking up any clumps with a spatula.

Step 8

Drizzle the soy sauce, fish sauce, and add the optional chili paste over the rice. Season with salt and pepper.

Step 9

Stir everything together, ensuring the rice is well coated with the sauces and all ingredients are evenly distributed.

Step 10

Remove the pan from the heat and stir in the white parts of the spring onions.

Step 11

Transfer the fried rice to serving plates and garnish with the green parts of the spring onions.

Step 12

Serve with lime wedges on the side for squeezing over the rice before eating.

Nutrition Facts

Serving size	(1456.2g)

Amount per serving	% Daily Value*
Calories	1659.7

Total Fat 44.1g	0%
Saturated Fat 8.5g	0%
Polyunsaturated Fat 20.5g
Cholesterol 392mg	0%
Sodium 4748.2mg	0%
Total Carbohydrate 273.4g	0%
Dietary Fiber 16.0g	0%
Total Sugars 19.1g
Protein 43.3g	0%

Vitamin D 96IU	0%
Calcium 302.5mg	0%
Iron 7.7mg	0%
Potassium 1672.2mg	0%

*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.

Source of Calories

Fat: 23.9%

Protein: 10.4%

Carbs: 65.7%