Heart-Healthy Spicy Fried Red Rice
Wholesome and bursting with flavor, Heart-Healthy Spicy Fried Red Rice is the perfect guilt-free indulgence for your next meal. Featuring nutrient-rich red rice, cooked and cooled for the ideal texture, this dish combines vibrant veggies like red bell peppers, carrots, and peas with aromatic garlic, ginger, and a medley of bold spices. Lightly stir-fried in heart-friendly extra virgin olive oil and seasoned with low-sodium soy sauce, chili flakes, and turmeric, this recipe is not only delicious but also nourishing. Garnished with fresh cilantro and green onions, and served with a zesty lime wedge, each bite delivers a harmonious balance of savory heat and brightness. Ready in just 35 minutes, this vegan, gluten-free recipe is perfect for meal prep or a quick, nutritious family dinner.
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Recipe Information
Ingredients
- 2 cups Red rice (cooked and cooled)
- 1 tablespoon Olive oil (extra virgin)
- 1 medium Onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 medium Red bell pepper (diced)
- 1 medium Carrots (julienned or diced)
- 0.5 cup Frozen peas (thawed)
- 2 tablespoons Low-sodium soy sauce
- 0.5 teaspoon Chili flakes (adjust to taste)
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Ground black pepper
- 2 stalks Green onions (chopped, for garnish)
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 1 wedge Lime (optional, for serving)
Instructions
Rinse and cook the red rice according to package instructions. Once cooked, allow it to cool completely. This helps retain the texture during frying.
In a large skillet or wok, heat the olive oil over medium heat.
Add the chopped onion and sauté for 2-3 minutes until translucent.
Stir in the minced garlic and grated ginger and continue cooking for 1 minute until fragrant.
Add the diced red bell pepper and carrots to the skillet. Cook for 3-4 minutes until they start to soften.
Mix in the thawed peas, stirring to combine with the other vegetables.
Add the cooked red rice to the skillet. Gently toss to mix with the vegetables.
Drizzle the low-sodium soy sauce over the rice, then sprinkle in the chili flakes, turmeric powder, and ground black pepper. Mix everything well to evenly distribute the seasoning.
Cook for an additional 5-7 minutes, stirring occasionally, to marry the flavors and heat the rice thoroughly.
Turn off the heat and garnish with chopped green onions and fresh cilantro.
Serve hot with a lime wedge on the side for an optional zing of citrus.
Nutrition Facts
Calories |
820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1069 mg | 46% | |
| Total Carbohydrate | 144.4 g | 53% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 21.7 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1252 mg | 27% | |
*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.
