Soy-Free Vegetable and Chicken Fried Rice
Discover the perfect weeknight meal with this Soy-Free Vegetable and Chicken Fried Rice, a flavorful twist on the classic dish that’s friendly to dietary restrictions. Made with fluffy white or brown rice, tender shredded chicken, vibrant carrots, sweet peas, and scrambled eggs, this recipe skips soy sauce in favor of unseasoned vegetable stock for a lighter yet satisfying flavor. Infused with the aroma of sesame oil and garlic, this fried rice comes together in just 35 minutes, making it a quick and wholesome one-pan wonder. Perfect for meal prep or a tasty family dinner, this soy-free fried rice delivers on both nutrition and taste while being effortlessly customizable. Serve it hot and let the combination of fresh ingredients and savory seasonings shine!
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 white or brown rice
- 1 cup cooked chicken breast (shredded or diced)
- 1 cup carrots (diced)
- 0.5 cup frozen peas
- 3 stalks green onions (sliced)
- 2 cloves garlic (minced)
- 2 large eggs (beaten)
- 4 tablespoons unseasoned vegetable stock
- 2 tablespoons sesame oil
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Directions
Step 1
Prepare all ingredients ahead of time: cook rice and allow it to cool, dice carrots, slice green onions, and shred or dice cooked chicken breast.
Step 2
Heat a large non-stick skillet or wok over medium heat and add the olive oil.
Step 3
Pour the beaten eggs into the skillet and scramble them, breaking them into small pieces as they cook. Once set, remove the scrambled eggs from the skillet and set aside.
Step 4
In the same skillet, add the sesame oil, minced garlic, and diced carrots. Sauté for 3-4 minutes until the carrots soften slightly.
Step 5
Add the frozen peas to the skillet and stir well. Cook for an additional 2 minutes.
Step 6
Add the cooked chicken to the skillet, followed by the cooked rice. Stir to combine all ingredients thoroughly.
Step 7
Pour the vegetable stock over the rice mixture and season with salt and black pepper. Stir well to distribute the flavor evenly.
Step 8
Gently fold the cooked scrambled eggs back into the skillet, stirring to combine.
Step 9
Stir in the sliced green onions and cook for 1-2 more minutes, allowing all the ingredients to heat through.
Step 10
Taste and adjust seasoning if needed. Serve hot and enjoy your soy-free vegetable and chicken fried rice!
Nutrition Facts
| Serving size | (1410.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1877.6 |
| Total Fat 63.3g | 0% |
| Saturated Fat 12.3g | 0% |
| Polyunsaturated Fat 13.0g | |
| Cholesterol 572.8mg | 0% |
| Sodium 1803.2mg | 0% |
| Total Carbohydrate 210.7g | 0% |
| Dietary Fiber 14.7g | 0% |
| Total Sugars 18.8g | |
| Protein 108.3g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 285.2mg | 0% |
| Iron 14.5mg | 0% |
| Potassium 2081.7mg | 0% |
Source of Calories