Soy-Free Kampung Fried Rice

Dive into the vibrant flavors of Southeast Asia with this Soy-Free Kampung Fried Rice—a healthier twist on the beloved traditional dish. Perfect for soy-sensitive diets, this recipe swaps out soy sauce for a splash of tangy fish sauce (ensure it’s soy-free!) and a squeeze of fresh lime juice, creating a bright and savory flavor profile. Packed with tender chicken (or tofu for a vegetarian option), crisp vegetables like carrots and green beans, and a gentle kick from bird’s eye chili, this fried rice offers a satisfying medley of textures and tastes. The key to its irresistible flavor lies in using cold, day-old jasmine rice for the ideal fluffy-yet-separated grains. Quick to prepare in just 35 minutes, this one-pan wonder is finished with a touch of scallions and served alongside cucumber and tomato slices for a refreshing contrast. Whether for a weeknight dinner or a flavorful lunch, this soy-free fried rice brings authentic comfort to your table without compromise.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 3 cups Jasmine rice (cooked and cooled)
• 3 tablespoons Vegetable oil
• 3 Garlic cloves (minced)
• 1 medium Red onion (diced)
• 2 Bird's eye chili (sliced)
• 1 cup Chicken breast (or tofu for vegetarian option)
• 1 medium Carrot (small dice)
• 0.5 cup Green beans (cut into 1-inch pieces)
• 2 Eggs
• 2 tablespoons Fish sauce (check for soy-free)
• 1 Lime (juice only)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 Scallions (green part only, sliced)
• 6 slices Cucumber slices (for garnish)
• 6 slices Tomato slices (for garnish)
• 2 tablespoons Fried shallots (optional)

Directions

Step 1

Ensure the cooked jasmine rice is cold to prevent sticking during cooking.

Step 2

Heat 2 tablespoons of vegetable oil in a large frying pan or wok over medium-high heat.

Step 3

Add minced garlic, diced red onion, and sliced bird's eye chili to the pan. Stir-fry for about 30 seconds until fragrant.

Step 4

Add the diced chicken breast (or tofu) and cook for 5-7 minutes until cooked through and golden.

Step 5

Stir in the diced carrot and green beans, cooking for another 3 minutes until the vegetables are tender-crisp.

Step 6

Push the mix to one side of the pan, add the remaining tablespoon of oil to the other side, and crack the eggs into this space. Stir until the eggs are scrambled and cooked.

Step 7

Combine everything in the pan and add the cold jasmine rice, stirring well to distribute ingredients evenly.

Step 8

Season with fish sauce, lime juice, salt, and black pepper, continuing to stir-fry for 2-3 additional minutes to heat the rice thoroughly.

Step 9

Stir in the sliced scallions and adjust seasoning if needed.

Step 10

Serve hot, garnished with cucumber slices, tomato slices, and fried shallots if using.

Nutrition Facts

Serving size	(1792.3g)

Amount per serving	% Daily Value*
Calories	2185.1

Total Fat 65.6g	0%
Saturated Fat 12.8g	0%
Polyunsaturated Fat 25.2g
Cholesterol 574.4mg	0%
Sodium 4409.7mg	0%
Total Carbohydrate 278.1g	0%
Dietary Fiber 14.2g	0%
Total Sugars 21.2g
Protein 120.2g	0%

Vitamin D 113.0IU	0%
Calcium 357.0mg	0%
Iron 9.1mg	0%
Potassium 2532.3mg	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: 27.0%

Protein: 22.0%

Carbs: 50.9%