I love fried rice. It's such an easy, delicious dish to make and makes use of all the rice that I make too much of the day before. I usually make mine with soy sauce, but due to household dietary restrictions (and I understand and sympathize and gladly adjust to dietary restrictions) I could not use soy sauce. I racked my brain on how I could make it savory and delicious sans soy sauce. I came up with a savory sauce using coconut amino, salt, and Thai curry paste. I also over compensated with garlic, ginger, and lime juice to add flavor and depth without all the sodium. I also didn't add eggs for an easier prep and to make it vegan. Adding eggs to fried rice can be messy and difficult for those trying to make fried rice for the first time. It also doesn't keep as well if you add eggs to it and have it for leftovers. If you really want an egg, top it with a fried egg at the end! Check out the full recipe below.
2.5 cups of day old rice (you can also use fresh rice, but leftover rice that's been in the fridge in the day is the best) 2 zucchinis, diced 1 bell pepper, diced 1 onion, sliced 1 ginger stalk, peeled and minced 4 cloves of garlic, minced 1 stalk of ginger minced 2 limes, juice 2 tablespoons of neutral oil (i.e. avocado oil)
Sauce 1/2 cup of coconut amino acids 1 tablespoon of salt 1 teaspoon of garlic powder 1/2 teaspoon of Thai curry paste 1/4 teaspoon of paprika 1/4 teaspoon of ground red pepper
In a bowl mix all the sauce ingredients together. Set aside.
In a large wok, heat up the oil and add the minced garlic and ginger and sauté for a minute.
Add the onions and sauté for a few minutes until soft.
Add the bell pepper and sauté for a few minutes until soft.
Add the zucchini and sauté for a few minutes until soft.
Add the green onions and combine.
Add half the lime juice and half the sauce into the vegetables and combine.
Add the rice and combine with the vegetables. Make sure to break up all the rice clumps. I use a rice paddle to unclump the rice.
Add the rest of the lime juice and sauce and combine.