Fried Rice No Soy Sauce

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Fried Rice No Soy Sauce :-In the event that you are in need of a quick and nutritious lunch, this fried rice without soy sauce is the most delectable strategy to utilize any vegetables that you have left over. Brown rice is cooked with a mixture of veggies and eggs, and the sauce is made with a sesame sauce that does not contain any soy.
I consider this to be one of my favorite vegetarian dinners because it is not only very satisfying but also maintains its quality for lunch the following day.
Combining this egg fried rice without the use of soy sauce with egg rolls or spring rolls covered in sweet chili sauce would add an additional layer of flavor.

Fried Rice No Soy Sauce 


  • 3-4 tablespoons high heat oil, like grapeseed or avocado
  • 2 large eggs * Optional – Leave out for vegan
  • 2 garlic cloves, minced
  • ¾ cup green onion, chopped
  • ¾ cup mixed chopped vegetables – I used 1 fresh corn on the cob and ½ red bell pepper
  • 3 cups Cruciferous Crunch mix (kale/cabbage mix) or 1 bunch of kale, roughly chopped
  • 2 cups chilled brown rice
  • 2 tablespoons coconut aminos
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons sweet chili sauce
  • 1 teaspoon kosher salt + more to taste
  • Optional: Sriracha to taste



  • Oil should be heated over medium high heat in a wok or a big cast iron skillet. The amount of oil should be between one and two teaspoons, depending on the size of the pan.
  • Directly into the heated pan, crack two eggs (if you are using them), and swirl with a wooden spoon until the eggs are completely cooked through, breaking them up into various bits.
  • Take the food out of the pan and set it up aside. To clean the pan, use a paper towel to wipe it down.


  • Replace the oil in the pan with an additional one to two tablespoons and place it over medium heat. While tossing frequently for two to three minutes, add the garlic and green onion, as well as one teaspoon of kosher salt and the veggies.
  • Cook the cruciferous mixture for an additional two minutes, until it has become more tender. You want the rice to get a little bit crispy, so add the cold rice and the cooked egg, mix everything together, and spread it out throughout the bottom of the pan.
  • It should be allowed to cook without stirring for at least thirty seconds. Repeat as many times as necessary to get crispier edges.


  • After that, toss the rice occasionally for three minutes over medium to medium high heat up until the point where it is completely warmed through. Take away from the heat.
  • Coconut aminos, sweet chili sauce, and toasted sesame oil should be mixed together in a small bowl or measuring cup utilizing a stirring motion.
  • Once the sauce has bubbled, pour it into the rice and stir it until it is completely incorporated. To add an extra kick of heat, serve the dish warm with sriracha on the side.




  • Prepare a large wok or skillet with one tablespoon of oil and heat it over medium-high heat. If you are going to use eggs, do this. While the eggs are cooking, cut them up with a wooden spoon. Add the eggs and fry them. After removing from the pan, set it aside.



  • Over medium-high heat, add one more tablespoon of oil to the same skillet, and then toss in the veggies that have been chopped along with the oil. Sauté the vegetables for around two to three minutes, or until they have become more tender. As a result of the vegetables that you use, the timing may change.



  • Using the same pan, stir in the cold rice while it is being heated over medium-high heat. Spread the rice out along the bottom of the pan so that it completely covers any open places. If you want the rice to get a little bit crispy, sear it for thirty seconds. After that, start to stir once again. To crisp up the rice, you can repeat this process as many times as you desi



  • You should combine the sweet chili sauce, toasted sesame oil, and coconut aminos by stirring them together. Following that, pour it into the rice mixture, wait for it to bubble, and stir it until it is completely incorporated. Try it out, and if necessary, add some salt and pepper. Serve when still heated.




  1. In addition to being sold at Trader Joe’s and Costco, cruciferous crunch mix is also available in many grocery shops as a pre-made salad mix; all you need to do is stir the salad dressing from it.
  2. You can change the amount of sodium in a recipe by adjusting the amount of coconut aminos you use and the type of coconut aminos you purchase.
  3. The salt content of coconut aminos is often lower than that of soy sauce.
  4. You can purchase Pretty Thai, which is my preferred sweet chili sauce, either online or at HEBs in the state of Texas. In addition to having less sweet components, it is also less sweet.



  • Calories: 416kcal | Carbohydrates: 78g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 209mg | Potassium: 402mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1181IU | Vitamin C: 40mg | Calcium: 62mg | Iron: 3mg

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