Soy Free Fried Rice (FAILSAFE)
Soy free fried rice that’s also FAILSAFE? Sign. Me. Up.
My all-time favorite cuisine is Asian. From Chinese to Japanese, Thai to Vietnamese, and everything in between, I love the flavors and endless options available on the menu. I especially loved it as a kid because there was no cheese anywhere to be found and I could have chicken 18 different ways and still be happy. So when I had to take soy sauce and tamari out of my cooking due to the amine content, I almost cried.
No more deliciously flavorful stir fries or meals eaten out at our favorite restaurant.
No more teriyaki chicken or fried rices to enjoy.
And no more of the good stuff covering my rice.
It took me a hot minute (like 4 months or so) to figure out that rice WITHOUT soy sauce was an actual (and enjoyable) thing and that it’s absolutely possible to make fried rice that tastes delicious without it.
I know. You’re probably thinking to yourself this person is talking nonsense.
I would think the same thing if I hadn’t made this soy free fried rice and enjoyed it. Even my husband who can eat whatever the heck he wants thinks this is a darn good meal. The only people who don’t like this? My children. Every time I make it they complain and say they only like the eggs and rice. The husband and I both shake our heads and call them weird and go back for seconds (and sometimes thirds).
The best part about this recipe is that it’s 100% flexible, meaning you can add in (or take out) whatever vegetables you can tolerate and enjoy. Love cabbage? Add in a handful with the leeks and celery. Able do peas because you passed the glutamate challenge? Add ‘em in! Don’t have celery on hand? All good. Prefer beef or would rather keep it vegetarian? Go for it! The soy free fried rice will still be delicious and you’ll have something fun and different every time you make it.
What’s your favorite cuisine? Have you tried to replicate it or make it FAILSAFE?
Soy-Free Fried Rice (FAILSAFE)
Description
Can’t have soy or amines and are missing out on your favorite Asian-inspired dishes? This soy-free fried rice is seriously delicious and super flexible to boot. Do yourself a favor and make it for dinner tonight.
Ingredients
OPTIONAL
Instructions
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Prep all of your ingredients and have them ready before starting.
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Heat wok or large skillet over medium heat. Add in 1 tbsp canola oil and then add eggs to the wok. Scramble and then transfer to a bowl and set aside.
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Add more oil if necessary and add chicken to the wok. Sauté until chicken is cooked through, being careful not to brown it. Transfer to the bowl with your eggs and set aside.
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Add more oil if necessary and then add in celery, green beans, and leeks. Sauté for 2-3 minutes or until vegetables are crisp tender and bright green. Add in garlic and sauté for another minute more.
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Add in chilled rice, chicken, and eggs and another 1 tbsp of oil. Add in water if necessary to break up the rice and allow for easy mixing. Season to taste with salt (I used about 1/2 tsp). Add in green onions and remove from heat.
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OPTIONAL: Top with cashew pieces when serving. (See notes about serving sizes)
Servings 4
- Amount Per Serving
- Calories 488kcal
Note
NOTE: RAW cashews are considered FAILSAFE in small portion sizes. The safe serve for adults is 10 whole nuts and 5 for children.
Peas are listed in the moderate column for glutamates, so do not eat until you pass the glutamate challenge (or pea challenge if you fail amines like we did).
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This recipe is FAILSAFE and RPAH Elimination Diet friendly. It is also gluten free, dairy free, nightshade free, soy free, and low salicylate.
