Soy-Free Fried Rice with Vegetables and Meat
Transform your weeknight dinner routine with this flavorful Soy-Free Fried Rice with Vegetables and Meat, a perfect alternative for those avoiding soy-based ingredients. Packed with tender, golden-browned chicken, vibrant carrots, peas, and green onions, this recipe offers a protein-rich, veggie-loaded twist on the classic fried rice you love. Seasoned with savory oyster sauce, fragrant fish sauce, and a touch of sesame oil, it delivers all the umami goodness without the need for soy sauce. Ready in just 35 minutes, this one-pan wonder combines fluffy jasmine rice, scrambled eggs, and a medley of vibrant flavors to create a hearty dish that's ideal for family dinners or meal prep. Serve it fresh off the skillet for a deliciously satisfying meal that’s both customizable and wholesome!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 3 cups cooked jasmine rice
- 3 tablespoons vegetable oil
- 1 pound boneless chicken breast, cubed
- 1 cup carrot, diced
- 1 cup frozen peas
- 4 stalks green onion, chopped
- 2 large egg, beaten
- 3 tablespoons oyster sauce
- 2 tablespoons fish sauce
- 1 teaspoon sesame oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat.
Step 2
Add the cubed chicken breast to the skillet, season with salt and pepper, and cook until golden and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
Step 3
In the same skillet, add another tablespoon of vegetable oil and sauté diced carrots until they start to soften, about 3 minutes.
Step 4
Add the frozen peas and chopped green onions, cooking for another 2 minutes until vegetables are tender-crisp.
Step 5
Push the vegetables to one side of the pan. Add the remaining tablespoon of oil to the empty side and pour in the beaten eggs.
Step 6
Scramble the eggs until fully cooked, then mix them with the vegetables.
Step 7
Add the cooked jasmine rice to the skillet, stirring to combine with the vegetable and egg mixture.
Step 8
Return the cooked chicken to the skillet, then add the oyster sauce, fish sauce, and sesame oil.
Step 9
Toss everything together, ensuring that the rice is evenly coated with sauces and heated through.
Step 10
Taste and adjust seasoning if necessary. Serve hot.
Nutrition Facts
| Serving size | (1661.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2360.2 |
| Total Fat 82.3g | 0% |
| Saturated Fat 15.7g | 0% |
| Polyunsaturated Fat 31.1g | |
| Cholesterol 755.6mg | 0% |
| Sodium 6790.3mg | 0% |
| Total Carbohydrate 218.6g | 0% |
| Dietary Fiber 16.9g | 0% |
| Total Sugars 19.5g | |
| Protein 181.7g | 0% |
| Vitamin D 102.7IU | 0% |
| Calcium 335.3mg | 0% |
| Iron 11.2mg | 0% |
| Potassium 2703.4mg | 0% |
Source of Calories