Soy-Free Fried Brown Rice

Elevate your weeknight dinner routine with this wholesome and flavorful Soy-Free Fried Brown Rice recipe! Perfect for those avoiding soy or simply seeking a lighter alternative to traditional fried rice, this dish combines nutty brown rice with vibrant vegetables like carrots, bell peppers, and green peas. The use of olive oil and a touch of sesame oil adds richness, while apple cider vinegar introduces a subtle tangy twist to the mix. Protein-packed scrambled eggs round out this one-pan wonder, making it a balanced and satisfying meal in just 45 minutes. Finished with fresh green onions for a pop of color and flavor, this easy homemade fried rice is a versatile, healthy crowd-pleaser. Serve it as a standalone dish or as a side to your favorite entrée!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups brown rice
• 4 cups water
• 3 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 large carrot, diced
• 1 medium bell pepper, chopped (any color)
• 1 cup green peas, frozen or fresh
• 3 cloves garlic, minced
• 2 large eggs
• 1 teaspoon sesame oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 stalks green onions, chopped

Directions

Step 1

Rinse the brown rice under cold water until the water runs clear. Combine the rice and water in a medium pot, bring to a boil, then reduce the heat to low and cover. Cook for about 35-40 minutes or until all the water is absorbed. Fluff with a fork and set aside.

Step 2

In a large wok or skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chopped onion and sauté for about 3 minutes until translucent.

Step 3

Add the diced carrot and bell pepper to the pan. Stir-fry for 5 minutes or until they begin to soften.

Step 4

Add in the green peas and garlic, and cook for an additional 2 minutes until the peas are bright in color and heated through.

Step 5

Push the vegetables to one side of the pan and add the remaining 1 tablespoon of olive oil. Crack the eggs into the cleared space and scramble, stirring occasionally, until fully cooked.

Step 6

Combine the cooked brown rice with the vegetables and eggs in the pan. Drizzle with sesame oil and apple cider vinegar, then add salt and black pepper. Stir everything together and cook for another 3 minutes, allowing the flavors to meld.

Step 7

Remove the skillet from heat and garnish with chopped green onions. Serve warm.

Nutrition Facts

Serving size	(2073.9g)

Amount per serving	% Daily Value*
Calories	1363.3

Total Fat 70.5g	0%
Saturated Fat 12.6g	0%
Polyunsaturated Fat 9.8g
Cholesterol 372mg	0%
Sodium 2624.0mg	0%
Total Carbohydrate 146.9g	0%
Dietary Fiber 23.2g	0%
Total Sugars 25.8g
Protein 35.7g	0%

Vitamin D 82IU	0%
Calcium 295.8mg	0%
Iron 7.9mg	0%
Potassium 1539.0mg	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: 46.5%

Protein: 10.5%

Carbs: 43.1%