Soy-Free Spicy Fried Red Rice

Elevate your weeknight dinner game with this vibrant and flavorful Soy-Free Spicy Fried Red Rice! Featuring nutty red rice paired with a medley of colorful vegetables like red bell peppers, carrots, and green beans, this recipe offers a wholesome twist on classic fried rice—without any soy. The dish is infused with bold spices like chili flakes, paprika, and cumin and finished with a splash of tangy lime juice for a zesty kick. Coconut aminos serve as a soy-free alternative to soy sauce, making this dish perfect for those with dietary restrictions. Customize it with scrambled eggs for a protein-packed option or keep it vegan-friendly. Quick, easy, and ready in just 35 minutes, this one-pan recipe is a delicious main course or versatile side dish that’s sure to become a family favorite.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 3 cups cooked red rice
• 3 tablespoons vegetable oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 medium red bell pepper, diced
• 1 medium carrot, finely chopped
• 1 cup green beans, chopped
• 2 egg (optional, for non-vegan version)
• 1 teaspoon chili flakes
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 2 tablespoons coconut aminos (soy-free alternative to soy sauce)
• 1 tablespoon lime juice
• 2 scallions, chopped
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Heat a large skillet or wok over medium heat and add the vegetable oil.

Step 2

Once the oil is hot, add the diced yellow onion and minced garlic. Sauté for 2-3 minutes until fragrant and translucent.

Step 3

Add the red bell pepper, carrot, and green beans. Stir-fry for 5-6 minutes until the vegetables start to soften. Set the heat to medium-high for a slight char.

Step 4

If including eggs, push the vegetables to the side of the skillet and crack the eggs into the clear space. Scramble them until fully cooked, then mix them with the vegetables. For a vegan version, skip this step.

Step 5

Add the chili flakes, paprika, and ground cumin to the skillet. Stir well to coat the vegetables evenly in the spices.

Step 6

Add the cooked red rice to the skillet, breaking up any clumps with a spatula. Stir everything together to combine.

Step 7

Drizzle the coconut aminos and lime juice over the rice mixture. Stir to evenly distribute the liquid.

Step 8

Season with salt and black pepper to taste. Continue stirring and cooking for another 3-4 minutes until the rice is warmed through and slightly crispy in spots.

Step 9

Remove the skillet from heat and garnish with chopped scallions before serving.

Step 10

Serve hot as a main dish or a side.

Nutrition Facts

Serving size	(1280.8g)

Amount per serving	% Daily Value*
Calories	1376.6

Total Fat 55.9g	0%
Saturated Fat 10.4g	0%
Polyunsaturated Fat 25.2g
Cholesterol 372mg	0%
Sodium 1908.2mg	0%
Total Carbohydrate 192.6g	0%
Dietary Fiber 24.8g	0%
Total Sugars 25.0g
Protein 34.6g	0%

Vitamin D 82IU	0%
Calcium 270.0mg	0%
Iron 9.8mg	0%
Potassium 1779.2mg	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: 35.6%

Protein: 9.8%

Carbs: 54.6%