Soy-Free Combination Fried Rice

Experience the vibrant and wholesome flavors of this Soy-Free Combination Fried Rice, a healthier twist on the classic takeout favorite! Packed with tender chicken, succulent shrimp, and fluffy jasmine rice, this one-pan wonder is loaded with colorful veggies like carrots, peas, and bell peppers, and elevated with the savory richness of coconut aminos. Perfect for those avoiding soy, this dish uses simple, fresh ingredients and comes together in under an hour, making it ideal for weeknight dinners or meal prep. The finishing touch of ground white pepper and green onions ensures every bite bursts with flavor. This delicious and gluten-free fried rice recipe is sure to become a family favorite!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups jasmine rice
• 1 pound chicken breast, diced
• 0.5 pound large shrimp, peeled and deveined
• 3 large eggs
• 1 cup carrots, small diced
• 1 cup frozen peas
• 4 stalks green onions, thinly sliced
• 1 medium red bell pepper, small diced
• 3 cloves garlic, minced
• 1 teaspoon salt
• 0.5 teaspoon ground white pepper
• 0.25 cup coconut aminos
• 3 tablespoons avocado oil

Directions

Step 1

Rinse the jasmine rice until the water runs clear. Combine with 3 cups of water in a medium saucepan, bring to a boil, then reduce to a simmer. Cover and cook for 15-18 minutes until the water is absorbed and the rice is tender. Fluff with a fork and set aside to cool.

Step 2

In a large wok or skillet, heat 1 tablespoon of avocado oil over medium-high heat. Add the diced chicken breast and cook for 5-7 minutes until golden brown and cooked through. Remove from the pan and set aside.

Step 3

In the same pan, add another tablespoon of avocado oil. Add the shrimp and cook for 2-3 minutes on each side until pink and cooked through. Set aside with the chicken.

Step 4

Reduce the heat to medium. Add the remaining tablespoon of avocado oil to the pan and add the minced garlic, cooking for 30 seconds until fragrant.

Step 5

Add the diced carrots and red bell pepper to the pan, stirring frequently for about 4-5 minutes until they start to soften.

Step 6

Push the vegetables to one side of the pan and crack the eggs into the empty space. Scramble the eggs with a spatula, cooking until just set, then mix everything together.

Step 7

Increase the heat to medium-high, add the cooled rice, cooked chicken, and shrimp back to the pan. Stir everything together and cook for 3-4 minutes.

Step 8

Add the frozen peas, sliced green onions, salt, and ground white pepper. Stir in the coconut aminos and cook for an additional 2-3 minutes, ensuring everything is well combined and heated through.

Step 9

Taste and adjust seasoning if necessary. Serve the fried rice hot, garnished with extra sliced green onions if desired.

Nutrition Facts

Serving size	(1924.3g)

Amount per serving	% Daily Value*
Calories	2492.6

Total Fat 74.5g	0%
Saturated Fat 15.6g	0%
Polyunsaturated Fat g
Cholesterol 1391.6mg	0%
Sodium 4345.9mg	0%
Total Carbohydrate 203.3g	0%
Dietary Fiber 21.2g	0%
Total Sugars 39.2g
Protein 238.7g	0%

Vitamin D 165.1IU	0%
Calcium 535.9mg	0%
Iron 12.2mg	0%
Potassium 3850.6mg	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: 27.5%

Protein: 39.2%

Carbs: 33.3%