Taiwanese Fried Rice (Soy-Free)

Name: Taiwanese Fried Rice (Soy-Free)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 cups Cooked rice (day-old); 3 large Eggs; 2 tbsp Coconut aminos; 1 tbsp Gluten-free Tamari; 1/2 cup Carrots; 1/2 cup Peas; 3 stalks Green onions; 2 cloves Garlic; 1 tbsp Sesame oil; 1 tbsp Avocado oil

A flavorful and easy Taiwanese fried rice recipe, adapted to be soy-free while maintaining authentic flavors. This version utilizes coconut aminos and gluten-free tamari (ensure no soy!) to replace traditional soy sauce, creating a delicious and safe meal for those with soy allergies and gluten sensitivities.

30m4 servings

Contains eggContains soyContains sesame

380 cal|12g protein|55g carbs|12g fat|3g fiber

Ingredients

4 cups Cooked rice (day-old)
3 large Eggs
2 tbsp Coconut aminos
1 tbsp Gluten-free Tamari
1/2 cup Carrots
1/2 cup Peas
3 stalks Green onions
2 cloves Garlic
1 tbsp Sesame oil
1 tbsp Avocado oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1In a small bowl, whisk the 3 large eggs together until the yolks and whites are fully combined and slightly frothy.
2Place a wok or a large skillet (such as a 30.48 cm skillet) over medium-high heat (204.4°C / 204°C). Add the 1 tablespoon of avocado oil and let it heat for 30 seconds until shimmering. Pour in the whisked 3 large eggs and scramble them, stirring gently with a spatula, for 1 to 2 minutes until they are just cooked through and set but still soft. Transfer the cooked eggs to a clean plate and set aside.
3While the wok is still over medium-high heat (204.4°C / 204°C), add the 1 tablespoon of sesame oil. Mince the 2 cloves of garlic and add them to the hot oil. Stir-fry the garlic for 30 seconds until it becomes fragrant and lightly golden, being careful not to let it brown or burn.
4Add the 1/2 cup of carrots, cut into 0.635 cm dice, and the 1/2 cup of peas to the wok. Continue to stir-fry for 2 to 3 minutes until the carrots are slightly softened but still retain a slight crisp texture.
5Add the 4 cups of day-old cooked rice to the wok. Use your spatula to break up any large clumps of rice, then stir-fry continuously for 2 to 3 minutes until the rice is thoroughly heated through and appears slightly drier.
6Pour the 2 tablespoons of coconut aminos and the 1 tablespoon of gluten-free tamari evenly over the rice. Stir everything together continuously for 1 to 2 minutes, ensuring the rice is evenly coated with the sauces and develops a glossy sheen.
7Return the reserved scrambled eggs to the wok. Slice the 3 stalks of green onions into 0.635 cm thick rounds and add them to the wok. Stir-fry for 1 minute to combine all ingredients and heat them through evenly.
8Serve the Taiwanese Fried Rice immediately while hot.

Substitutions

Soy sauce → Coconut aminos + Gluten-free Tamari

Soy allergy

Allergy Disclaimer — Safe Plated Pte. Ltd.

This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.