Soy-Free Arroz Frito (Fried Rice)

Elevate your weeknight dinner game with this flavorful Soy-Free Arroz Frito, a delicious twist on classic fried rice that caters to soy-free eaters without sacrificing taste. Made with fluffy jasmine rice, vibrant fresh vegetables like carrots, red bell peppers, and peas, and aromatic sesame oil, this dish is infused with layers of flavor. Instead of traditional soy sauce, a splash of fish sauce adds a perfectly umami-packed hit, making it both unique and satisfying. Quick to prep and easy to cook, this versatile recipe is ideal for busy weeknights and meal prepping, offering a wholesome, family-friendly dish that’s ready in just 45 minutes. Garnished with crisp green onions, this vibrant fried rice is perfect as a stand-alone meal or alongside your favorite protein.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups Jasmine rice
• 4 cups Water
• 2 tablespoons Sesame oil
• 1 medium Onion
• 3 cloves Garlic
• 2 medium Carrot
• 1 large Red bell pepper
• 1 cup Frozen peas
• 3 large Eggs
• 3 stalks Green onions
• 2 tablespoons Fish sauce
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Salt

Directions

Step 1

Rinse the jasmine rice under cold water until the water runs clear. Combine the rice and water in a medium pot and bring to a boil.

Step 2

Once boiling, reduce the heat to low, cover, and simmer for 15-18 minutes until the water is absorbed and the rice is cooked. Fluff with a fork and set aside to cool.

Step 3

While the rice is cooking, chop the onion, garlic, carrot, and red bell pepper into small, even pieces. Thinly slice the green onions.

Step 4

Heat 1 tablespoon of sesame oil in a large skillet or wok over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent and fragrant.

Step 5

Add the chopped carrot and red bell pepper to the skillet, cooking for about 5 minutes until they begin to soften. Stir in the frozen peas and continue cooking for another 2 minutes.

Step 6

Push the vegetables to one side of the skillet. Crack the eggs into the empty space and scramble until fully cooked. Mix the scrambled eggs with the vegetables.

Step 7

Add the cooled rice to the skillet, using a spatula to break up any clumps. Pour the fish sauce over the rice, along with the black pepper and salt, and mix well to combine with the vegetables and eggs.

Step 8

Drizzle the remaining tablespoon of sesame oil over the rice mixture, stirring everything together, and cook for another 5 minutes, allowing all the flavors to meld.

Step 9

Remove from heat and garnish with the sliced green onions before serving.

Nutrition Facts

Serving size	(1810.2g)

Amount per serving	% Daily Value*
Calories	789.8

Total Fat 44.1g	0%
Saturated Fat 9.0g	0%
Polyunsaturated Fat 11.7g
Cholesterol 558mg	0%
Sodium 4031.3mg	0%
Total Carbohydrate 66.0g	0%
Dietary Fiber 18.8g	0%
Total Sugars 28.5g
Protein 35.1g	0%

Vitamin D 123IU	0%
Calcium 327.5mg	0%
Iron 7.8mg	0%
Potassium 1716.4mg	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: 49.5%

Protein: 17.5%

Carbs: 32.9%