Soy-Free Chicken Fried Rice

Fried rice is such a comfort food in our house, and a weeknight staple that we have made many versions of over the years.  This Soy-Free Chicken Fried Rice has the perfect balance of chicken, egg, and veggies, all while being allergy friendly!

The flavors and ingredient ratios of this recipe are specifically tailored to blend with the taste of the Coconut Aminos soy sauce-alternative.  Therefore, if you don’t have a soy allergy and want to try using a more traditional soy sauce, note that it will not be a 1:1 ratio.

That being said, you will not miss the soy sauce at all!  Even those without allergies love this dish.  It’s a fun and tasty way to mix things up!


(This post contains affiliate links from which I may earn a commission if you make a purchase. Read more here!)


Main Supplies Needed:

  • Knife & Cutting Board
  • Garlic Press
  • A Medium Pot
  • A Medium Pan
  • Wok (or equivalent)

Servings: 4 Bowls

Ingredients:

  • 1 1/4 Cups (Dry) Long-Grain White Rice
  • 3 Tbsp Toasted Sesame Oil, divided
  • 2 Cloves Garlic, crushed
  • 1/2 + 1/2 Tsp Red Pepper Flakes, divided 
  • 1 1/4 lb Chicken Breast, cut into 1-2” pieces
  • 1 Tsp Kosher Salt
  • 4 Eggs, scrambled
  • 2 Peeled Carrots, diced
  • 1 Red Bell Pepper, chopped
  • 1/2 Yellow Onion, cut into thin strips    
  • 1/2 Cup + 3 Tbsp Coconut Aminos, divided 
  • Sea Salt, to taste
  • 1/4 Tsp Onion Powder
  • Chopped Green Onions, to garnish

Directions:

Rinse and cook the rice according to the package instructions, and set aside

While the rice is cooking, warm up 1 tbsp of the sesame oil in a pan on medium heat on the stove

Add the garlic and 1/2 tsp of the red pepper flakes, and cook together until the garlic lightly browns

Add the cut chicken and cook thoroughly along with the kosher salt

Once the chicken is cooked, turn off the heat and set aside

In a large wok, add in 1 tbsp of the oil along with the scrambled eggs

Turn on the heat to medium, and slowly cook the eggs, breaking them into bite-sized pieces

Once the eggs are cooked, but not overcooked, add in 1 more tbsp of oil along with the carrots, bell pepper, and onion

Add in the 3 tbsp of coconut aminos

Cook the veggies with the eggs until they soften, stirring regularly (the moisture will cook off, and the onions will become translucent)

Turn the heat down to low

Add in the cooked chicken pieces along with a pinch of sea salt and the other 1/2 tsp of red pepper flakes

Next add in the cooked rice, slowly adding in the other 1/2 cup of coconut aminos, mixing together until evenly coated 

Add another pinch of sea salt, as well as the onion powder, stirring in evenly

Turn off the heat

Top each serving with a generous garnish of green onions

Serve with extra sea salt available 

Enjoy!

[Store leftovers sealed in the refrigerator.]

Coffee Overnight Oats

Coffee Overnight Oats are perfect for an on-the-go ready-made meal when mornings are hectic!

It’s such a delicious and convenient choice for your next round of meal prep whether you go decaf or full caff.  Making several at once for the week is a huge time-saver plus lets you switch up your toppings!

The deep coffee flavor is balanced through the sweetness of the maple syrup, the addition of vanilla, and the complement of the toppings!


This Coffee Overnight Oats recipe was originally created in collaboration with The Bean Coffee Company for Instagram! Visit my page to check out the video tutorial!


Servings: 1

Ingredients:

BASE

  • 1/2 Cup Rolled Oats
  • 1 Tbsp Chia Seeds
  • 1 Tsp Coffee Grounds
  • 1/4 Cup Plain Nonfat Greek Yogurt
  • 1/4 Cup Low Fat Milk
  • 1/4 Cup Cooled Brewed Coffee 
  • 2 Tbsp Maple Syrup
  • 1/2 Tsp Vanilla Extract

TOPPINGS / MIX-IN OPTIONS

  • Fresh Fruit Such As Nectarines Or Strawberries – for a fresh summer flavor!

or

  • Chocolate Chips (mini or traditional) + Shredded Coconut – for those with a sweet tooth!

[There are endless other options if you want to get creative…There are so many nice flavor pairings with coffee!]

Directions:

Open up a lidded medium-sized mason jar and add in the oats, chia seeds, coffee grounds, and yogurt (16 oz jars offer plenty of room!)

Then pour in the milk, brewed coffee, maple syrup, and vanilla extract

Stir everything together until evenly combined, then place the lid tightly back on the jar

Refrigerate overnight

Once ready to eat, add your toppings/mix-ins, either straight into the jar or after placing into your container/dish of choice

Enjoy!

Ingredient recommendations linked!


Want more coffee recipes?  Try this Coffee Peach Crisp or these Coffee Strawberry Shortcake Bites!

Peppered Parmesan Fries

If you love cheese and potatoes, these crispy Peppered Parmesan Fries are for you!  They have just the right amount of kick from the red pepper flakes, and the garlic powder ties all of the flavors together.  The parmesan creates the ultimate crispy coating, and whether you’re in need of a side for burgers or a late night snack, I promise they will be devoured!

Main Supplies Needed:

  • A Peeler
  • Knife & Cutting Board
  • A Large Bowl
  • A Colander
  • Paper Towels
  • A Cheese Grater (unless the cheese is pre-grated)
  • Parchment Paper
  • A Large Baking Sheet  

Servings: 2 – 3 Sides

Ingredients:

  • 4 Medium** Russet Potatoes, peeled
  • 1 Heaped Tbsp Extra Virgin Olive Oil
  • 1/2 Tsp Red Pepper Flakes
  • Just Under 1/2 Tsp Sea Salt
  • 1/4 Tsp Garlic Powder
  • 1/4 Cup Parmesan Cheese, finely grated

**Aim for potatoes that are approximately 7 oz each before peeling.  After peeling they will be reduced to closer to 4 – 5.5 oz each.

INGREDIENT NOTES:

A great-tasting extra virgin olive oil and parmesan cheese really make all the difference!

LINKS TO INGREDIENT RECOMMENDATIONS:

Extra Virgin Olive Oil | Red Pepper Flakes | Parmesan Cheese

Directions:

PREP

Peel and slice the potatoes into 1/4 inch fries, keeping the size consistent for even cooking time

Place the potato slices in a large bowl, and fill it with chilled water and a few ice cubes

Let the potato slices soak for 45 minutes to remove the excess starch

While the potatoes are soaking, preheat the oven to 425º 

Prepare the grated cheese (if not pre-grated) and set aside

Rinse the potato slices well in a colander when the time is up, then blot them dry with paper towels

Thoroughly clean the bowl used for soaking before reusing it in the next step to get rid of all of the starch that was removed in the soaking process

In the cleaned large bowl, coat the potato slices with the olive oil

Once evenly coated, toss with the red pepper flakes, sea salt, and garlic powder

Toss again with the cheese until evenly covered

BAKE

Line a baking sheet with parchment paper

Spread the prepared potatoes evenly across the baking sheet, keeping them from overlapping as much as possible to allow them to crisp

They will bake for a total of 45 minutes with the following mixing and flipping times:

Pause your timer when removing them from the oven at these intervals while you’re stirring/flipping the fries

At the 15 minute mark, gently stir the fries around the pan, flipping them over as well

Repeat the above at the 30 minute mark

At the 40 minute mark, the fries can be left alone, but turn the pan around in the oven for the final 5 minutes

At 45 minutes, they should now be crispy enough for most, but if you enjoy them on the crunchier, more burned side, feel free to add an extra 2 minutes!

Remove from the oven and serve immediately while warm

Enjoy!


Loved these fries?  Try my Rosemary Parmesan Fries!

Rosemary Parmesan Fries

Perfectly crispy and herby with a subtle hint of cheese and spice, these oven-baked Rosemary Parmesan Fries are the perfect side to have on hand for the summer burger season!  They’re also delicious all on their own when you’re in need of a flavorful savory snack.

I choose to go small-batch with these fries as they really do taste best when they’re fresh!  Of course if you’re serving more people, doubling the ingredient amounts is simple!  The given quantity fills up one standard large baking sheet.

Main Supplies Needed:

  • A Peeler
  • Knife & Cutting Board
  • A Large Bowl
  • A Colander
  • Paper Towels
  • A Cheese Grater (unless the cheese is pre-grated)
  • Parchment Paper
  • A Large Baking Sheet

Servings: 2 – 3 Sides

Ingredients:

  • 4 Medium** Russet Potatoes, peeled
  • 1 Heaped Tbsp + 1/2 Tsp Extra Virgin Olive Oil
  • 3 Tsp Fresh Rosemary, finely chopped
  • 1/4 Tsp Red Pepper Flakes
  • Just Under 1/2 Tsp Sea Salt
  • 2 Tbsp Parmesan Cheese, finely grated

**Aim for potatoes that are approximately 7 oz each before peeling.  After peeling they will be reduced to closer to 4 – 5.5 oz each.

INGREDIENT NOTES:

A great-tasting extra virgin olive oil and parmesan cheese really make all the difference!

LINKS TO INGREDIENT RECOMMENDATIONS:

Extra Virgin Olive Oil | Red Pepper Flakes | Parmesan Cheese

Directions:

PREP

Peel and slice the potatoes into 1/4 inch fries, keeping the size consistent for even cooking time

Place the potato slices in a large bowl, and fill it with chilled water and a few ice cubes

Let the potato slices soak for 45 minutes to remove the excess starch

While the potatoes are soaking, preheat the oven to 425º 

Prepare the fresh rosemary and grated cheese and set aside

Rinse the potato slices well in a colander when the time is up, then blot them dry with paper towels

Thoroughly clean the bowl used for soaking before reusing it in the next step to get rid of all of the starch that was removed in the soaking process

In the cleaned large bowl, coat the potato slices with the olive oil

Once evenly coated, add in the chopped rosemary, sea salt, and red pepper flakes

Stir until the herbs have evenly covered the potatoes

Add in the grated parmesan and stir again

BAKE

Line a baking sheet with parchment paper

Spread the prepared potatoes evenly across the baking sheet, keeping them from overlapping as much as possible to allow them to crisp

They will bake for a total of 45 minutes with the following mixing and flipping times:

Pause your timer when removing them from the oven at these intervals while you’re stirring/flipping the fries

At the 15 minute mark, gently stir the fries around the pan, flipping them over as well

Repeat the above at the 30 minute mark

At the 40 minute mark, the fries can be left alone, but turn the pan around in the oven for the final 5 minutes

At 45 minutes, they should now be crispy enough for most, but if you enjoy them on the crunchier, more burned side, feel free to add an extra 2 minutes!

Remove from the oven and serve immediately while warm

Enjoy!


In need of a great thick-cut versatile fry? Try my Crispy Potato Wedges!

Easy Vegan Chocolate Pudding Oats

READY IN 5 MINUTES!

These Easy Vegan Chocolate Pudding Oats are your quick and easy answer to a dessert-y and plant-based breakfast!  The inclusion of the hot cocoa packet makes them sweet and chocolatey and the coconut yogurt adds a bit of creaminess and coconut flavor.  The strawberries on top round them out with fruity freshness.

Of course you don’t have to use a pre-made cocoa mix if you’d rather make your own, or if it’s more convenient.  You can simply combine cocoa powder, sugar, and salt to taste!

The shredded coconut is optional, but it does add a fun boost of coconut flavor! I love this one.

If you want to try a similar non-vegan oatmeal bowl, these Chocolate Strawberry Protein Oats have a similar flavor profile, but feature greek yogurt instead of coconut, and skip the chia. (In this version, the chia seeds act as a thickener, as plant-based yogurts tend to have a different texture than dairy yogurts.)

This breakfast only takes 5 minutes to throw together, and is a great pick on busy mornings!

Servings: 1

Ingredients:

  • 1/2 Cup Quick Oats
  • 1 Tbsp Chia Seeds
  • 1 Packet NibMor Hot Cocoa** (or equivalent)
  • 4.5 oz. Plain Coconut Yogurt (or to taste)
  • Fresh Strawberries
  • [Optional Topping: A Sprinkle Of Shredded Coconut]

**Visit my Amazon Storefront to stock up! www.amazon.com/shop/bakeandbewell

#CommissionsEarned #Ad

Directions:

Cook the oats with water (I used the microwave), making sure they aren’t too dry so that there is enough liquid for the chia and hot cocoa add-ins

Mix in the chia seeds

Then, stir in the hot cocoa packet

Mix in the coconut yogurt

Top with fresh chopped strawberries (and shredded coconut if you wish)

Enjoy!


Want more easy chocolate oats? Try my Chocolate Chip Banana Protein Oats!

Looking for oats of a different flavor? These Sunbutter Berry Overnight Oats are a favorite!

Greek Chickpea Salad

Delicious all on its own, atop a slice of toasted fresh bread, or served with pita slices to share, this Greek Chickpea Salad is such an easy, fresh, springtime meal, snack, or party contribution.  It also works wonderfully as a meal prep option to have on hand in the fridge throughout the week.

This recipe could very easily be made vegan if the feta was replaced with a vegan cheese.

If you’re feeding a larger group, it’s simple to double the quantity.

Finally, it’s super versatile if you prefer to add more or less of any of the ingredients!

Servings: Approx. 5

Ingredients:

  • 3 Tbsp Finely Chopped Fresh Dill 
  • 1 Tbsp Finely Chopped Fresh Rosemary
  • 1 Finely Chopped Cucumber
  • 21 Sliced Kalamata Olives
  • 2 Tbsp Fresh Lemon Juice
  • 3 Cups Prepared/Canned Chickpeas
  • 2 Tbsp Extra Virgin Olive Oil 
  • 1/2 Cup + 2 Tbsp Feta Cheese Crumbles
  • 2 Chopped Medium Tomatoes
  • Sea Salt, To Taste
  • Black Pepper, To Taste
  • Red Pepper Flakes, To Taste

Directions:

Chop the fresh herbs, cucumber, tomato, and olives, and set aside

Squeeze the lemon juice and set aside

Drain, rinse, and dry the chickpeas

Optional – Peel the chickpeas (This is not required, but I find them to be more enjoyable this way!  After the rinsing process, you will see the outer layer beginning to peel off of them naturally.  They will pop out of their casings easily.)

Place the chickpeas in a large bowl

Add in the olive oil, cucumber, lemon juice, and herbs, and stir

Add in a small amount of salt, pepper, and red pepper, and stir again (You can add more later if needed.)

Next, mix in the feta, tomatoes, and olives

Add additional salt, pepper, and/or red pepper to taste

Serve, and enjoy!

[Leftovers can be stored in an airtight container in the fridge.]


Love these types of flavors?  Check out my Easy Greek Pasta Salad too!

My Favorite Frozen Produce

I’m a huge fan of frozen fruits and veggies. The biggest reason?  No food waste!  They’re available for use in your freezer whenever you’re in need, and there’s no concern about them spoiling.  (I don’t know about you, but sometimes my eyes can be bigger than my stomach when it comes to fresh produce!)

I shared the below slides on my Instagram illustrating my favorite frozen produce to keep in the freezer whenever my day is in need of a little extra color.  These are, of course, not the only 6 items I buy, but they are the staples that I find to be the most versatile, flavorful, and easily accessible!

Some extra good news?  Frozen produce is nutritionally very similar to fresh!  That’s because it’s frozen right at the peak of freshness!

(Be sure to follow me over on Instagram!  You can click HERE for my page.)

One last frozen produce tip: Stock your freezer with a handful of options before you travel! That way, when you return home, you have some colorful choices waiting for you (without the concern of them going bad while you’re away).


Lots of my smoothie recipes use frozen produce! Check some of them out here!

Burrito Bowl Party Dip

The perfect companion for a big bag of tortilla chips, this Burrito Bowl Party Dip is such a refreshing snack!  With a warm base of rice, refried beans, and cheese topped with fresh guacamole, pico de gallo, and cilantro, it’s a fun vegetarian-friendly contribution to your next spring or summer gathering!

This recipe fills a 9 x 13 pan, so if you’ll be feeding a smaller group you could easily halve the ingredients and pan size.  It’s also extremely customizable if you want to add in your favorite meat or additional toppings like sour cream or extra cheese.

(If the dip will not all be eaten at once, you can easily leave off the fresh ingredient toppings to be added separately so that you can reheat the warm base at a later time.  Otherwise, I would not recommend serving it as leftovers.  This one is definitely best consumed fresh!)

Servings: Approx. 6

Ingredients:

  • 4 Cups Prepared Brown Rice
  • Salt and Pepper
  • 2 16 oz Cans Seasoned Refried Beans (linked, or equivalent)
  • 6 Slices Pepper Jack Cheese (or shredded equivalent of approx. 1.5 Cups)
  • 1 lb Spicy Guacamole
  • 14 oz Pico De Gallo
  • 1/4 Cup Fresh Cilantro 

Directions:

Preheat the oven to 350º

Add salt and pepper to taste to the prepared rice, then spread evenly in a 9 x 13 inch pan

Next, add the layer of beans

Add the layer of cheese

Warm the pan in the oven for about 20 minutes

When ready to serve, add the guacamole layer, the pico de gallo layer, and sprinkle with cilantro

Serve immediately with tortilla chips of choice

Enjoy!

Ingredient recommendations linked!


Love this type of shareable snack?  Check out my Greek Chickpea Salad!

Peanut Butter Blueberry Banana Smoothie

If you’re a fan of smoothies with a milkshake-like consistency, this Peanut Butter Blueberry Banana Smoothie is for you!  It’s ridiculously thick, has no added sugar, and is made with just 4 basic ingredients!

Whether you’re enjoying it for breakfast at home or on the go, as post-workout fuel, or as a mid-afternoon snack, this smoothie is super satisfying and refreshing! It’s packed with protein, several servings of colorful fruit, fiber, and more. The greek yogurt and peanut butter make it super creamy. You’ll love it on a warm spring or summer day!

My personal favorite methods to freeze these fruits:

  • Bananas: Peel and dice them while they’re fresh and on the riper side, then store them in an airtight container in the freezer
  • Blueberries: Wash them while they’re fresh, dry them off, then store them in an airtight container in the freezer

Small glass food storage containers are my preference over ziplock bags as they’re more eco-friendly!

You can visit my Amazon Storefront to check out my favorite small sizes under Eco-Friendly Essentials: www.amazon.com/shop/bakeandbewell

#CommissionsEarned #Ad

Servings: 1

Ingredients:

  • 2 Small Frozen Bananas
  • Approx. 2 Cups Frozen Blueberries
  • 1/2 Cup Plain Nonfat Greek Yogurt
  • 1/2 Cup Cold Water
  • 3 Tablespoons Peanut Butter

Directions:

Blend together all of the ingredients except the peanut butter in your blender of choice

Add in the peanut butter and blend again

Enjoy! 


Did you love this Peanut Butter Blueberry Banana Smoothie? Check these out!

Banana Cherry Smoothie

Strawberry Banana Peanut Butter Smoothie

Banana Peach Sunbutter Smoothie

Fruit & Chocolate Ice Cream Smoothie

Protein “PB & J” Smoothie

Berries & Cream Smoothie

Berry Chocolate Protein Smoothie

Healthy Sherbet Smoothie

Berry & Peach Sunbutter Smoothie

Banana Cherry Smoothie

Thick and creamy like a milkshake, this Banana Cherry Smoothie is super satisfying and refreshing at any time of day!  It has the perfect amount of sweetness from the banana and apple juice, the perfect amount of creaminess from the Sunbutter and greek yogurt, AND the perfect amount of rich flavor from the dark cherries.  It only takes a few minutes to throw everything together!

Cherries are such an underrated frozen fruit to have on hand, but happen to be one of my personal favorites! They have such a deep flavor that holds up wonderfully when frozen. If you have any leftovers after this smoothie, add them into a bowl of hot or overnight oats, or into a yogurt bowl! (You can check out my article on frozen produce here.)

Servings: 1

Ingredients:

  • 1 Frozen Banana
  • 1 Serving Frozen Dark Cherries
  • 1/2 Cup Apple Juice
  • 1/2 Cup Plain Greek Yogurt (I used nonfat)
  • 2 Tbsp Sunbutter

Directions:

Blend all the ingredients except the Sunbutter in your blender of choice

Add the Sunbutter and blend again

Serve and enjoy!

Ingredient recommendations linked!


Love this Banana Cherry Smoothie?  Try some of my other favorites!

Healthy Sherbet Smoothie

Berries & Cream Smoothie

Fruit & Chocolate Ice Cream Smoothie