Fried Rice No Soy Sauce

Fried rice without soy sauce is a delightful alternative for those seeking a different flavor profile or looking to avoid soy products. This variation on the classic fried rice recipe offers a unique and lighter twist that allows the individual ingredients to shine.

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Fried Rice No Soy Sauce

Fried rice with vegetables without any soy sauce

5 from 3 votes (Click on the stars to vote!)

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Course: Main Course

Cuisine: asian

Keyword: Fried Rice, no soy, soy free

Categories: stir fry

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 2 servings

Calories: 507kcal

Ingredients

  

1x2x3x

• ▢ 2 cups cooked rice see note #1
• ▢ 2 Tablespoons Cooking Oil See note #2
• ▢ 1 Tablespoon Garlic minced
• ▢ 1 Eggs beaten
• ▢ 2 cups Mixed Vegetables see note #3
• ▢ 1 Tablespoon Oyster Sauce see note #4
• ▢ 1 teaspoon Sesame Oil
• ▢ 1 teaspoon Salt
• ▢ 1/4 teaspoon White pepper powder (optional)

For Garnish (Optional)

• ▢ 2 Tablespoons Green onion stalk

Instructions

• Heat a large skillet or wok over medium heat. I prefer a wok because it can give a smokey flavor to your stir fry, without overcooking the vegetables.
• Add one tablespoon of oil to the pan.
• Pour the beaten eggs into the pan and scramble them until they are fully cooked. Remove and keep aside.
• Add minced garlic and stir-fry for about 30 seconds until fragrant.
• Add the chopped vegetables and stir-fry for 3-5 minutes until they are tender but still crisp.
• Add Oyster sauce and mix well.
• Add the cooked rice to the pan and stir well to combine with the vegetables.
• Season the mixture with salt and pepper to taste.
• If you like, add a tablespoon of sesame oil for extra flavor.
• Add the scrambled eggs back to the pan and mix them with the rice and vegetables.
• Stir in chopped green onions just before serving.
• Once everything is heated through and well combined, serve the vegetable-fried rice hot.

Notes

Note #1: Use refrigerated day-old rice. You will have drier rice which will be easy to stir fry and won’t make your dish soggy. If you don’t have leftover rice, cook rice according to package instructions and let it cool completely. To do this, spread the cooked rice on a large plate in a very thin layer and dry out for an hour. Do not use more water than necessary to prevent your rice from going soggy. I have used 1 1/4 cups of water for 1 cup of Jasmine rice in an Instapot. 

Note #2: Use any neutral-smelling cooking oil for stir-fry eg canola, rice bran, sunflower, etc. Olive oil is not suitable because of its stronger flavor as well as its low smoking point. 

Note #3: Pick 3 or 4 vegetables of your choice of stir-fry-friendly vegetables: carrots, cabbage, onions, bell peppers, mushrooms, green beans, corn, peas, etc.

See Note #4: If you want to avoid soy, check the label to make sure that your Oyster sauce brand does not have soy in it. 

Nutrition

Calories: 507kcal | Carbohydrates: 72g | Protein: 14g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 1528mg | Potassium: 509mg | Fiber: 8g | Sugar: 0.3g | Vitamin A: 9421IU | Vitamin C: 21mg | Calcium: 89mg | Iron: 3mg

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Disclaimer:

Nutritional Panel: Our nutritional values are calculated by Spooncular API. While we try our best to ensure these values are correct, please confirm these independently.

All information on our website is for general information only. Please consult your doctor if a diet, particular foods, or way of eating is suitable for you.