Low Fat Kampung Fried Rice
Savor the wholesome flavors of **Low Fat Kampung Fried Rice**, a healthier spin on the traditional Malaysian favorite. Crafted with nutritious cooked brown rice, lean skinless chicken breast, and egg whites, this recipe delivers all the bold, savory flavors you love without the guilt. Fresh vegetables like carrots, green beans, and a fiery red chili add vibrant color and texture, while light soy sauce and fish sauce infuse an umami-packed punch. This quick and easy fried rice comes together in just 35 minutes, making it perfect for busy weeknights. Serve it hot, topped with fresh spring onions, and pair it with crisp cucumber slices and juicy tomato wedges for a satisfying and balanced meal. Ideal for those seeking a low-fat, high-protein dish, this recipe proves that eating light doesn’t mean sacrificing taste!
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Recipe Information
Ingredients
- 3 cups cooked brown rice
- 200 grams skinless chicken breast
- 2 large egg whites
- 1 tablespoon vegetable oil
- 3 cloves garlic cloves
- 2 small shallots
- 1 large red chili
- 1 medium carrot
- 100 grams green beans
- 2 tablespoons light soy sauce
- 1 teaspoon fish sauce
- 2 stalks spring onions
- 0.5 teaspoon black pepper
- 0.5 medium cucumber
- 1 medium tomato
Instructions
Finely chop the garlic cloves and shallots. Slice the red chili thinly, and set aside.
Dice the chicken breast into small, bite-sized pieces.
Cut the carrot into small cubes and trim the green beans into 1-inch pieces. Chop the spring onions thinly, keeping the green and white parts separate.
Heat the vegetable oil in a large non-stick pan or wok over medium heat.
Add the garlic and shallots to the pan, stirring until they become fragrant and lightly golden, about 1-2 minutes.
Add the diced chicken to the pan. Stir-fry until the chicken is cooked through, about 4-5 minutes.
Make a well in the center of the pan, and pour in the egg whites, cooking them until scrambled. Stir them into the chicken mixture.
Add the sliced red chili, carrot, and green beans to the pan. Stir-fry for another 2-3 minutes until the vegetables start to soften.
Lower the heat slightly, add the cooked brown rice, and mix well with the chicken and vegetables.
Stir in the light soy sauce, fish sauce, and white parts of the spring onions, mixing everything thoroughly.
Season the rice with black pepper to taste, and adjust seasoning if needed.
Serve the fried rice hot, garnished with the chopped green parts of the spring onion.
On the side, place thinly sliced cucumber and wedges of tomato for a refreshing complement to the spicy and savory rice.
Nutrition Facts
Calories |
1409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 5888 mg | 256% | |
| Total Carbohydrate | 198.1 g | 72% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 26.4 g | ||
| Protein | 94.3 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1868 mg | 40% | |
*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.
