Low Fat Sweet and Sour Rice
Looking to enjoy a guilt-free, flavor-packed meal? This Low Fat Sweet and Sour Rice recipe is the perfect healthy twist on a takeout classic! Packed with vibrant vegetables like carrots, red and green bell peppers, and the optional sweetness of pineapple chunks, this dish is a colorful and delicious feast for your senses. The homemade sweet and sour sauce combines tangy rice vinegar, soy sauce, unsweetened pineapple juice, and a touch of brown sugar for a perfectly balanced flavor. Served over fluffy jasmine rice, this quick and easy meal comes together in just 30 minutes and is entirely customizable to your taste. Perfect for busy weeknights or light, wholesome lunches, this low-fat recipe delivers big on flavor while keeping it healthy and satisfying. Give it a try and enjoy a nutritious take on your favorite Asian-inspired comfort food!
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Recipe Information
Ingredients
- 1 cup Jasmine rice (or any long-grain rice)
- 2 cups Water
- 2 tablespoons Low-sodium soy sauce
- 2 tablespoons Rice vinegar
- 1.5 tablespoons Pineapple juice (unsweetened)
- 1 tablespoon Tomato paste (low-sodium)
- 1 tablespoon Brown sugar
- 1 teaspoon Cornstarch
- 1 tablespoon Water (for cornstarch slurry)
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, sliced thinly
- 1 medium Green bell pepper, sliced thinly
- 0.5 cup Cooked pineapple chunks (optional, unsweetened)
- 2 stalks Green onions, sliced (for garnish)
Instructions
Rinse the rice thoroughly under cold water to remove excess starch. Combine the rice and 2 cups of water in a medium pot. Bring to a boil, then reduce the heat to low, cover with a lid, and let it simmer for about 15 minutes or until the rice is tender and the water is absorbed. Set aside and keep covered.
In a small bowl, mix together the soy sauce, rice vinegar, pineapple juice, tomato paste, and brown sugar to create the sweet and sour sauce. Stir until well combined.
In a separate small bowl, dissolve the cornstarch in 1 tablespoon of water to create a slurry. Set aside.
Heat a large nonstick skillet or wok over medium heat. Add the julienned carrots and sliced bell peppers. Stir-fry for 3-4 minutes until they are slightly softened but still have some crunch.
Pour the sweet and sour sauce into the skillet with the vegetables. Stir well to coat the vegetables evenly.
Bring the mixture to a gentle simmer. Gradually add the cornstarch slurry while stirring to thicken the sauce. Allow it to cook for 2-3 minutes until the sauce reaches the desired consistency.
If using, gently fold in the pineapple chunks and cook for an additional minute to warm them through.
Fluff the cooked rice with a fork and serve it onto plates or bowls. Spoon the sweet and sour vegetable mixture over the rice.
Garnish with sliced green onions before serving. Enjoy your low-fat sweet and sour rice!
Nutrition Facts
Calories |
529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.9 g | 2% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1081 mg | 47% | |
| Total Carbohydrate | 119.3 g | 43% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 41.2 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 163 mg | 13% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1435 mg | 31% | |
*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.
