Soy-Free Vegetable Fried Rice

Say goodbye to soy sauce and hello to flavorful indulgence with this Soy-Free Vegetable Fried Rice! Perfectly cooked jasmine rice forms the base for this vibrant dish, tossed with a medley of crisp carrots, green peas, and sweet corn, all enhanced by the aromatic duo of garlic and ginger. Beaten eggs are scrambled in for a boost of protein, while coconut aminos provide a savory, soy-free alternative to traditional soy sauce. A drizzle of sesame oil ties it all together with a nutty finish. This quick and easy recipe comes together in just 40 minutes, making it an ideal solution for busy weeknight dinners or meal prep. Serve as a wholesome standalone meal or pair it with your favorite proteins for a satisfying twist on a takeout classic—all with a soy-free twist!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 cups Jasmine rice
• 2.5 cups Water
• 2 tablespoons Olive oil
• 3 cloves Garlic (minced)
• 1 teaspoon Ginger (grated)
• 1 cup Carrots (diced)
• 0.75 cup Green peas (frozen or fresh)
• 0.75 cup Corn kernels (frozen or fresh)
• 0.5 cup Green onions (sliced)
• 2 pieces Eggs (large, beaten)
• 0.75 teaspoon Salt
• 0.5 teaspoon Black pepper
• 3 tablespoons Coconut aminos (soy-free soy sauce substitute)
• 1 teaspoon Sesame oil

Directions

Step 1

Rinse the jasmine rice under cold water until the water runs clear. Combine the rice and water in a medium saucepan and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and all the water is absorbed. Fluff with a fork and let it cool slightly before using.

Step 2

Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger, and sauté for about 30 seconds or until fragrant.

Step 3

Add the carrots, green peas, and corn to the skillet. Cook for 3–4 minutes, stirring occasionally, until the vegetables are tender but still crisp.

Step 4

Push the vegetables to one side of the skillet and pour the beaten eggs into the empty side. Allow the eggs to cook for about 1–2 minutes, stirring occasionally, until scrambled and fully cooked. Mix the scrambled eggs with the vegetables.

Step 5

Add the cooked rice to the skillet along with the remaining 1 tablespoon of olive oil. Stir to combine, breaking up any clumps of rice.

Step 6

Season the fried rice with salt, black pepper, and coconut aminos. Stir well to evenly coat the rice with the seasonings.

Step 7

Drizzle the sesame oil over the rice and stir once more to incorporate. Taste and adjust seasoning if needed.

Step 8

Garnish with sliced green onions and serve hot. Enjoy your soy-free vegetable fried rice as a standalone meal or alongside your favorite dishes.

Nutrition Facts

Serving size	(1779.2g)

Amount per serving	% Daily Value*
Calories	1505.3

Total Fat 56.0g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 8.5g
Cholesterol 370mg	0%
Sodium 2948.4mg	0%
Total Carbohydrate 215.5g	0%
Dietary Fiber 21.3g	0%
Total Sugars 38.9g
Protein 39.4g	0%

Vitamin D 80IU	0%
Calcium 318.5mg	0%
Iron 7.6mg	0%
Potassium 1990.9mg	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: 33.1%

Protein: 10.3%

Carbs: 56.6%