Low Fat Thai Fried Rice
Enjoy a guilt-free twist on a beloved Asian classic with this Low Fat Thai Fried Rice recipe! Perfect for those seeking a healthier alternative, this dish features fragrant jasmine rice, lean egg whites, and nutrient-packed vegetables like carrots, bell peppers, and peas. Flavored with a tangy combination of low-sodium soy sauce, fish sauce, and freshly squeezed lime juice, it delivers the rich, savory taste of traditional Thai fried rice with a lightened-up touch. Ready in just 25 minutes, this quick and easy recipe is ideal for busy weeknights. Garnished with fresh cilantro and a sprinkle of Thai chili or red pepper flakes for optional heat, it's a flavorful, low-fat meal that's sure to impress.
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Recipe Information
Ingredients
- 3 cups Cooked jasmine rice (preferably cold)
- 3 large Egg whites
- 3 tablespoons Low-sodium soy sauce
- 1 tablespoon Fish sauce
- 1 tablespoon Lime juice (freshly squeezed)
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 3 stalks Green onions, sliced
- 1 medium Carrot, finely diced
- 1 medium Red bell pepper, diced
- 1 cup Frozen peas, thawed
- 2 tablespoons Cilantro, chopped
- 1 teaspoon Canola oil or avocado oil
- 1 teaspoon Thai chili or red pepper flakes (optional, for spice)
Instructions
Prepare the jasmine rice ahead of time and refrigerate it overnight if possible. Cold, day-old rice works best for fried rice recipes.
In a small bowl, whisk together the low-sodium soy sauce, fish sauce, and lime juice. Set aside.
Heat a non-stick skillet or wok over medium-high heat and add the teaspoon of oil. Swirl to coat the pan.
Add the minced garlic and ginger. Stir-fry for 30 seconds until fragrant, being careful not to burn them.
Add the diced carrot and red bell pepper to the skillet. Stir-fry for 2-3 minutes until the vegetables begin to soften.
Push the vegetables to one side of the skillet and pour the egg whites into the empty space. Scramble the egg whites until they are fully cooked, then mix them back with the vegetables.
Add the cold jasmine rice to the skillet and break up any clumps with a spatula. Stir-fry the mixture for 2-3 minutes until the rice is heated through.
Pour the soy sauce mixture over the rice and stir well to evenly coat everything.
Gently fold in the thawed peas and sliced green onions. Cook for another 1-2 minutes until the peas are warmed through.
Taste and adjust seasoning if needed. Add the optional Thai chili or red pepper flakes for a spicy kick.
Remove from heat and garnish with fresh chopped cilantro before serving. Enjoy your healthy Low Fat Thai Fried Rice!
Nutrition Facts
Calories |
1408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 11% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2984 mg | 130% | |
| Total Carbohydrate | 280.2 g | 102% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 21.3 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1570 mg | 33% | |
*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.
