Nut-Free Thai Fried Rice

Savor the vibrant flavors of Nut-Free Thai Fried Rice, a delicious twist on a beloved classic, crafted to suit nut-free diets without sacrificing authenticity. This quick and easy recipe combines fragrant Jasmine rice, crisp sautéed vegetables, and perfectly scrambled eggs, all tossed in a flavorful medley of soy sauce, fish sauce, and zesty lime juice. With its bold colors and satisfying textures, this dish is made entirely in one wok, making cleanup a breeze. Ideal for weeknight dinners or meal prep, it’s ready in just 30 minutes and packed with fresh herbs like cilantro and green onions for a burst of aroma with every bite. Whether you're avoiding nuts or simply craving a wholesome, Thai-inspired meal, this nut-free fried rice will leave you coming back for seconds.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 cups Jasmine rice (cooked and chilled)
• 3 tablespoons Vegetable oil
• 4 cloves Garlic, minced
• 1 medium Yellow onion, diced
• 1 medium Carrot, diced
• 1 medium Red bell pepper, diced
• 1 cup Frozen peas
• 2 large Eggs
• 4 tablespoons Soy sauce (use gluten-free if needed)
• 1 tablespoon Fish sauce
• 1 tablespoon Lime juice, freshly squeezed
• 3 stalks Green onions, sliced
• 2 tablespoons Cilantro, chopped
• 0.25 teaspoon Ground white pepper

Directions

Step 1

Prepare the Jasmine rice in advance, making sure it's fully chilled before cooking to prevent clumping.

Step 2

Heat a large wok or skillet over medium-high heat. Add 2 tablespoons of vegetable oil and let it heat up.

Step 3

Add the minced garlic to the hot oil and sauté for about 30 seconds until fragrant. Be careful not to burn it.

Step 4

Add the diced yellow onion, carrot, and red bell pepper to the wok. Stir-fry for about 3-4 minutes, or until the vegetables begin to soften.

Step 5

Push the vegetables to one side of the wok and add the remaining 1 tablespoon of vegetable oil. Crack the eggs into the empty side and scramble them until fully cooked.

Step 6

Mix the scrambled eggs into the vegetables, then add the chilled Jasmine rice to the wok.

Step 7

Pour the soy sauce, fish sauce, and lime juice over the rice, and toss everything together to coat evenly. Stir-fry for 2-3 minutes until the rice is heated through.

Step 8

Add the frozen peas, green onions, and chopped cilantro to the wok. Sprinkle the ground white pepper over the dish. Stir-fry for an additional 2 minutes.

Step 9

Taste and adjust seasoning if needed. Serve hot, garnished with extra cilantro and lime wedges, if desired.

Nutrition Facts

Serving size	1664.1 grams (1664.1g)

Amount per serving	% Daily Value*
Calories	2161

Total Fat 52.80g	68%
Saturated Fat 9.60g	48%
Polyunsaturated Fat 25.20g
Cholesterol 372mg	124%
Sodium 5466mg	238%
Total Carbohydrate 359.70g	131%
Dietary Fiber 19.60g	70%
Total Sugars 23.30g
Protein 59.30g	119%

Vitamin D 82IU	410%
Calcium 368mg	28%
Iron 9mg	49%
Potassium 2109mg	45%

*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: 22.1%

Protein: 11.0%

Carbs: 66.9%