Soy-Free Seafood Fried Rice

Elevate your weeknight dinners with this Soy-Free Seafood Fried Rice, a vibrant and flavorful one-pan dish that's both quick and satisfying. This recipe features tender shrimp and sweet scallops, perfectly paired with jasmine rice and colorful vegetables like bell peppers, carrots, and peas. Infused with aromatic garlic, ginger, and a splash of fish sauce and lime juice, this dish delivers bold umami flavors without relying on soy-based ingredients. The chilled rice ensures a beautifully fluffy texture, while scrambled eggs and green onions add depth and freshness. Ready in just 35 minutes, this soy-free twist on a classic seafood fried rice is not only easy to make but also perfect for those with dietary restrictions. Serve it hot, and enjoy a wholesome, restaurant-quality meal right at home!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 cups (cooked and chilled) Jasmine rice
• 1 cup (peeled and deveined) Shrimp
• 1 cup Scallops
• 2 large Eggs
• 3 tablespoons Canola oil
• 3 cloves (minced) Garlic
• 1 tablespoon (finely chopped) Ginger
• 1 medium (diced) Carrot
• 0.5 cup (thawed) Frozen peas
• 1 small (diced) Bell pepper
• 2 stalks (chopped) Green onions
• 1 tablespoon Fish sauce
• 1 tablespoon Lime juice
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Begin by cooking the jasmine rice according to package instructions, ideally the day before, and refrigerate until cold. Cold rice works best for fried rice as it prevents clumping.

Step 2

In a large non-stick skillet or wok, heat 1 tablespoon of canola oil over medium-high heat. Add shrimp and scallops and sauté until they turn opaque and are just cooked through. Remove them from the skillet and set aside.

Step 3

In the same skillet, add another tablespoon of canola oil. Crack the eggs into the skillet, scrambling them until just set. Transfer these to the same plate as the seafood.

Step 4

Add the remaining tablespoon of canola oil to the skillet. Stir in the minced garlic and chopped ginger, cooking until fragrant (about 30 seconds).

Step 5

Add the diced carrot and sauté for 2-3 minutes until slightly softened. Then, add the bell pepper and frozen peas, stirring to combine, and cook for another 2 minutes.

Step 6

Increase the heat to high, and add the cold rice to the skillet. Stir constantly to ensure the rice is evenly heated and none sticks to the pan.

Step 7

Return the cooked seafood and scrambled eggs to the skillet, mixing everything together.

Step 8

Pour the fish sauce and lime juice over the rice. Season with salt and black pepper, stirring to incorporate.

Step 9

Finally, add the chopped green onions, giving the fried rice one last stir.

Step 10

Taste and adjust the seasoning if necessary before serving hot.

Nutrition Facts

Serving size	(1108.6g)

Amount per serving	% Daily Value*
Calories	1563.7

Total Fat 63.2g	0%
Saturated Fat 8.2g	0%
Polyunsaturated Fat 14.1g
Cholesterol 601.5mg	0%
Sodium 3506.2mg	0%
Total Carbohydrate 170.3g	0%
Dietary Fiber 10.4g	0%
Total Sugars 10.6g
Protein 73.9g	0%

Vitamin D 87.4IU	0%
Calcium 305.0mg	0%
Iron 6.5mg	0%
Potassium 1506.4mg	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: 36.8%

Protein: 19.1%

Carbs: 44.1%