Heart-Healthy Kampung Fried Rice
Transform your favorite comfort food into a nourishing delight with our **Heart-Healthy Kampung Fried Rice**! This wholesome take on the classic Malaysian-inspired dish swaps traditional white rice for nutrient-rich brown rice and uses heart-smart ingredients like olive oil, lean chicken breast, and an array of vibrant vegetables, including carrots, broccoli, and red bell pepper. Flavored with reduced-sodium soy sauce and aromatic garlic, the fried rice strikes the perfect balance between health and taste. A quick scramble of eggs adds a hearty protein boost, while fresh cilantro, spring onions, and a drizzle of lime juice bring a fragrant, zesty finish. Ready in just 35 minutes and packed with fiber, vitamins, and goodness, this guilt-free kampung fried rice is perfect for a family-friendly meal or a meal prep favorite. Ideal for those seeking a nourishing, quick-cook recipe brimming with vibrant flavors and essential nutrients!
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Recipe Information
Ingredients
- 2 cups Brown rice, cooked and cooled
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 medium Onion, finely chopped
- 1 medium Red bell pepper, diced
- 2 medium Carrots, diced
- 1 cup Broccoli florets
- 0.5 cup Frozen peas
- 1 cup Skinless chicken breast, diced
- 3 tablespoons Reduced-sodium soy sauce
- 2 large Eggs
- 2 stalks Spring onions, chopped
- 0.25 cup Fresh cilantro, chopped
- 1 whole Lime, cut into wedges
- 0.5 teaspoon Black pepper
Instructions
Heat 1 tablespoon of olive oil in a large non-stick skillet or wok over medium-high heat.
Add the diced chicken breast and cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic and chopped onion until fragrant, about 2 minutes.
Add the diced red bell pepper, carrots, and broccoli florets to the skillet. Stir-fry for 3-4 minutes until vegetables are slightly tender.
Return the cooked chicken to the skillet, and add the frozen peas, mixing well with the other vegetables.
Push the ingredients to one side of the skillet to make room for the eggs. Crack the eggs into the skillet and scramble them until fully cooked, then mix them into the vegetables and chicken.
Add the cooled brown rice to the skillet, stirring until well combined with the meat and vegetables.
Drizzle the reduced-sodium soy sauce over the rice mixture and season with black pepper. Stir everything together thoroughly.
Sprinkle the chopped spring onions and cilantro over the fried rice before serving.
Serve hot with lime wedges on the side to squeeze over the fried rice for added freshness and flavor.
Nutrition Facts
Calories |
1540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 1986 mg | 86% | |
| Total Carbohydrate | 156.8 g | 57% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 24.6 g | ||
| Protein | 113.9 g | 228% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 354 mg | 27% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2563 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
