Soy-Free Beef and Vegetable Fried Rice

Say goodbye to soy sauce with this flavorful Soy-Free Beef and Vegetable Fried Rice! This recipe delivers all the savory satisfaction of a classic fried rice dish, featuring tender slices of beef, vibrant vegetables like carrots, bell peppers, and peas, and perfectly scrambled eggs, all tossed in a well-seasoned blend of fish sauce and rice vinegar. Using olive oil as the cooking base, it's a soy-free twist on a takeout favorite that doesn't skimp on taste. Ready in just 45 minutes, this recipe is perfect for busy weeknights and makes four hearty servings. Garnished with fresh green onions, this dish is a must-try for those seeking a gluten-free or soy-free alternative to traditional fried rice.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups Long-grain white rice
• 4 cups Water
• 0.5 pounds Boneless beef sirloin, thinly sliced
• 4 tablespoons Olive oil, divided
• 1 Medium onion, diced
• 3 Garlic cloves, minced
• 2 medium Carrots, diced
• 1 large Red bell pepper, diced
• 1 cup Frozen peas
• 2 Eggs, lightly beaten
• 2 tablespoons Fish sauce
• 1 tablespoon Rice vinegar
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 3 Green onions, sliced

Directions

Step 1

Start by cooking the rice: Rinse the rice under cold water until the water runs clear. Combine the rice and water in a medium saucepan and bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.

Step 2

In a large skillet or wok, heat 2 tablespoons of olive oil over medium-high heat. Add the beef slices and sear until browned and cooked through, about 3-4 minutes. Remove the beef from the skillet and set aside.

Step 3

In the same skillet, add another tablespoon of olive oil. Add the diced onion and minced garlic, and sauté until the onion becomes translucent, about 2-3 minutes.

Step 4

Add the diced carrots and red bell pepper to the skillet. Stir-fry until the vegetables are tender-crisp, about 5 minutes. Add the frozen peas and cook for an additional 2 minutes.

Step 5

Push the vegetables to one side of the skillet and pour the remaining tablespoon of olive oil on the empty side. Pour the lightly beaten eggs onto the oiled side and scramble until just set.

Step 6

Add the cooked rice to the skillet, stirring to combine with the eggs and vegetables.

Step 7

Return the cooked beef to the skillet. Add the fish sauce, rice vinegar, salt, and black pepper. Stir everything together over medium-high heat for 2-3 minutes until well combined and heated through.

Step 8

Garnish the fried rice with sliced green onions before serving.

Nutrition Facts

Serving size	(2432.8g)

Amount per serving	% Daily Value*
Calories	1912.0

Total Fat 93.7g	0%
Saturated Fat 22.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 530.8mg	0%
Sodium 5271.3mg	0%
Total Carbohydrate 179.0g	0%
Dietary Fiber 20.9g	0%
Total Sugars 30.7g
Protein 88.7g	0%

Vitamin D 82IU	0%
Calcium 363.7mg	0%
Iron 17.6mg	0%
Potassium 2647.2mg	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: 44.1%

Protein: 18.5%

Carbs: 37.4%