Want a quick and healthy dinner that tastes just like takeout? This vegetarian fried rice without soy sauce is the perfect choice. It’s full of tasty vegetables, high in protein from eggs and edamame, and made without soy or gluten. Instead of soy sauce, we use coconut aminos for a delicious, slightly sweet flavor that’s lower in salt and easier on the stomach.
I created this recipe to be simple, healthy, and full of flavor. Once you try it, you won’t even miss the soy sauce. Let’s get started!
What Makes This Fried Rice Unique?
1. No Soy Sauce? No Problem.
Traditional fried rice leans heavily on soy sauce for flavor. However, soy sauce can be high in sodium and contains gluten. Instead, this recipe uses coconut aminos a sweet, savory, gluten-free alternative that gives your rice depth without the salt overload.
2. Packed with Vegetables
This dish is a great way to use up leftover veggies or whatever you have in your crisper drawer. It features carrots, green beans, broccoli, and edamame, but feel free to mix in bell peppers, peas, corn, mushrooms, or zucchini.
3. High-Protein and Satisfying
With the inclusion of edamame and eggs, this recipe delivers around 15g of protein per serving ideal for keeping you full and energized. It’s vegetarian-friendly and can easily be made vegan by swapping out the eggs.
4. Ready in Under 30 Minutes
Perfect for busy weeknights, this is a true one-pan wonder. Most of the ingredients are pantry and freezer staples, so it’s incredibly convenient.
Ingredients Breakdown and Their Nutritional Value
1. Olive Oil – Healthy fats for sautéing and nutrient absorption.
2. Garlic & Ginger – Flavorful aromatics with anti-inflammatory properties.
3. White Onion – A great base that adds natural sweetness when sautéed.
4. Carrot, Broccoli & Green Beans – Fiber, vitamins A & C, and antioxidants.
5. Edamame Beans – High-protein soybeans that are rich in iron and calcium.
6. Eggs – Excellent source of protein and essential nutrients like choline.
7. Cooked Rice – Best when made the day before and refrigerated to prevent mushiness.
8. Green Onion – A fresh topping that adds brightness.
9. Coconut Aminos – Lower sodium, gluten-free, soy-free alternative to soy sauce.
10. Sesame Oil – Nutty flavor that enhances the dish with healthy fats.
Step-by-Step Instructions
Step 1: Sauté Aromatics
Heat olive oil in a large non-stick skillet or wok over medium heat. Add grated ginger, minced garlic, and chopped white onion. Cook until fragrant and onions are translucent (about 3–4 minutes).
Step 2: Cook Vegetables
Add chopped carrot, green beans, broccoli florets, and edamame. Sauté for 6–7 minutes until veggies are tender but still crisp.
Step 3: Scramble the Eggs
Push veggies to the side of the pan, creating a well in the center. Crack the eggs into the well and scramble them gently until cooked through. Once set, stir to combine with the vegetables.
Step 4: Add Rice and Sauce
Stir in cooked rice, coconut aminos, and sesame oil. Toss everything together until well combined and heated through.
Step 5: Garnish and Serve
Top with sliced green onions and a drizzle of sriracha if desired. Serve hot!
Ingredient Substitutions & Variations
- Make it Vegan: Use tofu scramble or Just Egg instead of eggs.
- Make it Spicy: Add chili flakes or extra sriracha.
- Make it Grain-Free: Try cauliflower rice instead of white or brown rice.
- Add Protein: If you’re not vegetarian, toss in shrimp, diced chicken, or tempeh.
FAQ’s About Vegetarian Fried Rice Without Soy Sauce
Coconut aminos are a soy-free, gluten-free alternative to soy sauce made from fermented coconut sap. They’re lower in sodium and slightly sweeter.
Absolutely! Frozen mixed veggies work well just be sure to thaw and drain them before adding to avoid excess moisture.
Yes! It stores well for 4 days in the fridge, making it perfect for lunchboxes or quick dinners.
Yes. Any cooked rice will work, but day-old rice helps prevent soggy fried rice.
Recipe Card
Vegetarian Fried Rice Without Soy Sauce Recipe
Description
This vegetarian fried rice without soy sauce is a quick, healthy twist on a takeout favorite ready in under 30 minutes! Made with colorful vegetables, protein-rich edamame and eggs, and seasoned with gluten-free coconut aminos, it’s perfect for busy weeknights, meal prep, or anyone avoiding soy and gluten. Satisfying, flavorful, and endlessly customizable.
Vegetarian Fried Rice Without Soy Sauce
Instructions
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Heat oil
Warm olive oil in a large skillet over medium heat.
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Sauté aromatics
Add garlic, ginger, and onion. Cook until translucent.
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Add veggies
Stir in carrot, green beans, broccoli, and edamame. Cook until just tender.
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Scramble eggs
Push veggies aside, crack in eggs, and scramble until fluffy.
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Add rice and sauces
Stir in rice, coconut aminos, and sesame oil. Mix everything.
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Garnish and serve
Top with green onions and optional sriracha.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 323kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 2g10%
- Cholesterol 123mg41%
- Sodium 368mg16%
- Total Carbohydrate 46g16%
- Dietary Fiber 7g29%
- Sugars 6g
- Protein 15g30%
- Vitamin A 4382 IU
- Vitamin C 143 mg
- Calcium 155 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For best results, use cold, day-old rice to prevent sogginess.
- Store leftovers in the fridge for up to 4 days.
- This is a flexible recipe—use what you have!
