Low Fat Spicy Fried Red Rice
Transform your weeknight meals with this Low Fat Spicy Fried Red Rice, a wholesome, flavor-packed dish that’s as nutritious as it is delicious. Featuring fiber-rich red rice, sautéed fresh vegetables, and a kick of spice from green chilies and sriracha, this low-fat recipe takes healthy eating to the next level. Fragrant garlic and ginger bring aromatic depth, while a splash of tangy lemon juice brightens every bite. Perfect as a standalone vegetarian main course or a vibrant side dish, this quick and easy recipe combines bold flavors, minimal oil, and wholesome ingredients to satisfy your taste buds without the guilt. Ready in just 35 minutes, it’s a nutritious choice for busy cooks looking for a spicy, satisfying meal.
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Recipe Information
Ingredients
- 1 cup Red rice
- 2 cups Water
- 1 teaspoon Vegetable oil (preferably avocado or olive oil)
- 3 cloves Garlic
- 1 teaspoon Ginger
- 2 pieces Green chilies
- 0.5 cup Red bell pepper
- 0.5 cup Carrot
- 0.5 cup Green beans
- 2 tablespoons Soy sauce (low sodium)
- 1 tablespoon Sriracha
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Salt
- 2 stalks Green onions
- 2 tablespoons Cilantro (optional)
- 1 teaspoon Lemon juice
Instructions
Rinse the red rice thoroughly under cold water until the water runs clear.
In a medium saucepan, combine the red rice and 2 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and let simmer for 20-25 minutes or until the rice is cooked and the water is fully absorbed. Fluff with a fork and set aside.
While the rice is cooking, finely chop the garlic, ginger, and green chilies. Dice the red bell pepper, carrot, and green beans into small bite-sized pieces. Slice the green onions and chop the cilantro, if using.
Heat 1 teaspoon of vegetable oil in a large nonstick skillet or wok over medium heat.
Add the garlic, ginger, and green chilies to the skillet. Sauté for 1-2 minutes until fragrant.
Add the diced red bell pepper, carrot, and green beans to the skillet. Stir-fry the vegetables for 4-5 minutes until they are tender-crisp.
Reduce the heat to low and stir in the cooked red rice. Mix well to combine with the vegetables.
Add the soy sauce, sriracha, ground black pepper, and salt. Stir well to evenly coat the rice and vegetables in the sauce. Cook for 2-3 minutes, allowing the flavors to blend.
Stir in the green onions and cilantro, if using, and cook for an additional 1 minute.
Remove the skillet from heat and drizzle the rice with lemon juice for a bright, fresh finish.
Serve hot as a main dish or as a flavorful side dish.
Nutrition Facts
Calories |
896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2166 mg | 94% | |
| Total Carbohydrate | 180.3 g | 66% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 12.6 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 972 mg | 21% | |
*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.
