Low Sodium Cantonese Fried Rice
Reimagine takeout classics with this flavorful and heart-healthy Low Sodium Cantonese Fried Rice—a lighter twist on a beloved favorite! Brimming with vibrant vegetables like carrots, green peas, and red bell peppers, tender strips of stir-fried chicken, and the toasty aroma of sesame oil, this dish delivers bold flavor without the excessive salt. The use of low sodium soy sauce ensures a healthier alternative without compromising that signature umami punch, while day-old jasmine rice provides the perfect texture for this stir-fry masterpiece. Quick and easy to make in under 35 minutes, this recipe is ideal for busy weeknights or meal prepping. Serve it hot, sprinkled with fresh green onions for added brightness, and enjoy a wholesome, satisfying dish that's as nourishing as it is delicious. Perfect for anyone looking for a low sodium fried rice recipe!
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Recipe Information
Ingredients
- 3 cups Day-old cooked jasmine rice
- 8 ounces Boneless, skinless chicken breast
- 2 tablespoons Low sodium soy sauce
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil
- 2 cloves Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 cup Green peas
- 1 cup Carrots, diced
- 3 Green onions, sliced
- 2 Eggs, lightly beaten
- 0.5 Red bell pepper, diced
- 0.5 teaspoon Fresh ground black pepper
Instructions
Begin by slicing the chicken breast into thin strips.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat.
Add the chicken strips to the skillet and stir-fry for about 4-5 minutes, or until fully cooked and slightly golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add another tablespoon of vegetable oil and sesame oil.
Add the minced garlic and grated ginger, stir-frying briefly until fragrant, about 30 seconds.
Add the diced carrots and red bell pepper to the skillet and stir-fry for about 3 minutes, until they begin to soften.
Push the vegetables to the side of the skillet and add the lightly beaten eggs. Scramble the eggs until just set, then mix them with the vegetables.
Add the day-old jasmine rice to the skillet, breaking up any clumps with a spatula.
Return the cooked chicken to the skillet and add the green peas, sliced green onions, and low sodium soy sauce.
Stir everything together to ensure the rice is evenly coated with soy sauce and all ingredients are well combined.
Continue stir-frying for about 3 more minutes until everything is heated through.
Season the fried rice with freshly ground black pepper and adjust to taste.
Serve hot, garnish with additional sliced green onions if desired.
Nutrition Facts
Calories |
1975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.0 g | 78% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 23.0 g | ||
| Cholesterol | 565 mg | 188% | |
| Sodium | 1556 mg | 68% | |
| Total Carbohydrate | 239.9 g | 87% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 19.5 g | ||
| Protein | 114.8 g | 230% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 306 mg | 24% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2155 mg | 46% | |
*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.
