Heart-Healthy Thai Fried Rice
Transport your taste buds to Southeast Asia with this vibrant and nourishing Heart-Healthy Thai Fried Rice recipe. This wholesome twist on a classic features tender brown rice, a medley of colorful vegetables like red bell peppers, carrots, and green peas, all infused with the aromatic flavors of garlic, fresh ginger, and cilantro. Enhanced with low-sodium soy sauce and a splash of lime juice, this dish delivers bold, savory notes while keeping sodium in check. Toasted cashews add a delightful crunch, and optional sesame oil and crushed red pepper flakes elevate the flavor profile. Ready in just 30 minutes, this quick and easy skillet meal is perfect for busy weeknights. Naturally gluten-free and packed with fiber, vitamins, and heart-healthy fats, it's a guilt-free way to enjoy your favorite Thai-inspired flavors!
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Recipe Information
Ingredients
- 3 cups Brown rice (cooked and cooled)
- 1 tablespoon Olive oil (or avocado oil)
- 3 cloves Garlic (minced)
- 1 teaspoon Fresh ginger (grated)
- 1 medium Red bell pepper (diced)
- 1 medium Carrot (diced)
- 0.5 cups Frozen green peas
- 3 stalks Green onions (sliced)
- 3 tablespoons Low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon Lime juice (freshly squeezed)
- 0.5 teaspoons Toasted sesame oil (optional, for flavor)
- 0.25 cups Fresh cilantro (chopped)
- 0.25 cups Unsalted cashews (toasted)
- 0.25 teaspoons Crushed red pepper flakes (optional, for heat)
Instructions
Cook and cool the brown rice ahead of time. For best results, use rice that has been refrigerated for at least 30 minutes to avoid sticking.
Heat 1 tablespoon of olive oil in a large non-stick skillet or wok over medium heat.
Add the minced garlic and grated ginger to the skillet, stirring frequently for 30 seconds until fragrant.
Stir in the diced red bell pepper and carrot. Cook for about 3–4 minutes, or until the vegetables start to soften.
Add the frozen peas and cook for an additional 2 minutes, stirring occasionally.
Raise the heat to medium-high and add the cooked brown rice to the skillet. Stir everything together, breaking up any rice clumps with your spatula.
Drizzle in the low-sodium soy sauce (or tamari) and freshly squeezed lime juice. Stir well so that the rice is evenly coated.
If desired, add the toasted sesame oil and a pinch of crushed red pepper flakes for extra flavor.
Remove the skillet from the heat. Toss in the sliced green onions, chopped cilantro, and toasted cashews. Stir gently to combine.
Serve warm in bowls or on plates. If desired, garnish with additional cilantro or lime wedges on the side.
Nutrition Facts
Calories |
1169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1617 mg | 70% | |
| Total Carbohydrate | 185.4 g | 67% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 20.0 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1628 mg | 35% | |
*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.
