Soy-Free Veggie Fried Rice

Discover the perfect takeout-inspired comfort food with this Soy-Free Veggie Fried Rice recipe! Packed with vibrant vegetables like carrots, peas, and red bell pepper, and seasoned with aromatic garlic, ginger, and a drizzle of coconut aminos, this quick and wholesome dish delivers all the classic fried rice flavors without any soy. A sprinkle of toasted sesame oil adds a nutty depth, while chilled jasmine rice transforms into golden, slightly crispy perfection. Easily customizable with optional scrambled eggs for non-vegan diets, this 35-minute recipe is ideal for a colorful weeknight dinner or meal prep. Perfect for gluten-free and allergy-conscious kitchens, this one-pan wonder brings bold flavors and effortless cooking together in one irresistible, family-friendly dish!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 3 cups Cooked and chilled rice (preferably jasmine or long-grain)
• 1 cup Carrots, diced
• 0.5 cup Frozen peas
• 1 Red bell pepper, diced
• 3 stalks Green onions, finely chopped
• 3 cloves Garlic, minced
• 1 tablespoon Ginger, minced or grated
• 3 tablespoons Coconut aminos
• 2 tablespoons Toasted sesame oil
• 2 tablespoons Neutral oil (such as avocado or grapeseed oil)
• 2 Eggs, beaten (optional for non-vegan version)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Prepare all ingredients by dicing the vegetables, mincing garlic and ginger, and chopping the green onions. Make sure the rice is cooked, chilled, and separated to avoid clumping.

Step 2

Heat 1 tablespoon of neutral oil in a large, nonstick skillet or wok over medium-high heat.

Step 3

If using eggs, add the beaten eggs to the pan. Scramble them until just cooked, then remove them from the pan and set aside.

Step 4

Add the remaining neutral oil to the pan, followed by the minced garlic and ginger. Stir-fry for 30 seconds to release the aroma.

Step 5

Add the diced carrots and red bell pepper to the pan. Stir-fry for 2-3 minutes until they start to soften.

Step 6

Stir in the frozen peas and cook for another 1-2 minutes.

Step 7

Push the vegetables to one side of the pan and add the chilled rice. Spread the rice out and let it cook undisturbed for 1-2 minutes to slightly toast it.

Step 8

Drizzle the coconut aminos and toasted sesame oil over the rice. Toss everything together to evenly coat the rice and vegetables.

Step 9

Season with salt and pepper, adjusting to taste.

Step 10

If using eggs, stir the scrambled eggs back into the rice at this point.

Step 11

Remove from heat, sprinkle with chopped green onions, and serve hot.

Nutrition Facts

Serving size	(1223.1g)

Amount per serving	% Daily Value*
Calories	1678.1

Total Fat 69.0g	0%
Saturated Fat 11.7g	0%
Polyunsaturated Fat g
Cholesterol 370mg	0%
Sodium 2235.6mg	0%
Total Carbohydrate 231.1g	0%
Dietary Fiber 15.0g	0%
Total Sugars 28.1g
Protein 34.4g	0%

Vitamin D 80IU	0%
Calcium 222.3mg	0%
Iron 5.8mg	0%
Potassium 1454.4mg	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: 36.9%

Protein: 8.2%

Carbs: 54.9%