Low Fat Kimchi Fried Rice
Elevate your weeknight dinners with this vibrant, guilt-free Low Fat Kimchi Fried Rice recipe, a lighter spin on the classic Korean comfort dish! Packed with bold flavors from tangy, fermented kimchi and savory low-sodium soy sauce, this nutritious dish combines hearty cooked brown rice with an array of colorful veggies like grated carrots and sweet peas. Protein-rich egg whites add texture and substance, and a touch of sesame oil ties all the flavors together for a mouthwatering result. Ready in just 25 minutes, this quick and easy recipe is perfect for busy schedules, offering a healthy, low-fat alternative that doesn’t skimp on taste. Top it off with fresh green onions and crunchy seaweed strips for a satisfying finishing touch. Whether you’re craving something spicy or searching for an easy meal-prep idea, this homemade kimchi fried rice is sure to impress!
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Recipe Information
Ingredients
- 2 cups cooked brown rice
- 1 cup kimchi, chopped
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
- 2 stalks green onions, sliced
- 2 cloves garlic, minced
- 1 medium carrot, grated
- 0.5 cup frozen peas
- 2 pieces egg whites
- as needed cooking spray
- as garnish seaweed strips (optional)
Instructions
Prepare all ingredients by chopping the kimchi, slicing green onions, mincing garlic, and grating the carrot.
In a large non-stick skillet, spray a light layer of cooking spray and heat it over medium-high heat.
Add the minced garlic to the skillet and saute for 30 seconds until fragrant, stirring constantly.
Add the chopped kimchi and cook for about 2 minutes, allowing it to slightly caramelize and release its juices.
Push the kimchi to the side of the skillet and pour the beaten egg whites into the cleared space, scrambling them lightly until they are just cooked through.
Stir in the grated carrot and frozen peas, cooking for another 2 minutes until the vegetables are just tender.
Add the cooked brown rice to the skillet, mixing it thoroughly with the kimchi, vegetables, and egg whites.
Drizzle the soy sauce and sesame oil evenly over the rice mixture and stir well to ensure even coating and flavor distribution.
Reduce heat to low and cook for an additional 3-4 minutes, stirring occasionally, until everything is heated through.
Sprinkle the sliced green onions over the fried rice before serving. Optionally, garnish with seaweed strips for added texture and taste.
Nutrition Facts
Calories |
830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3199 mg | 139% | |
| Total Carbohydrate | 132.2 g | 48% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 12.8 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1392 mg | 30% | |
*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.
