Low Sodium Chinese Fried Rice
Embrace bold flavors and healthy eating with this **Low Sodium Chinese Fried Rice**, a wholesome twist on a takeout favorite. Made with nutty **brown rice**, vibrant veggies like **carrots, peas, and red bell peppers**, and aromatic accents of **garlic and fresh ginger**, this recipe packs plenty of taste without relying on excess salt. A splash of **low sodium soy sauce** and a pinch of **white pepper** bring balance to the dish, while scrambled eggs and optional fresh cilantro add satisfying texture and freshness. Perfect for meal prep or a quick, nutritious dinner, this low sodium alternative is crafted to deliver the classic flair of fried rice without compromising your health. Ready in just 35 minutes, it's the ultimate recipe for anyone yearning for a hearty and flavorful homemade Chinese-inspired dish.
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Recipe Information
Ingredients
- 2 cups Brown rice
- 4 cups Water
- 2 tablespoons Sesame oil
- 1 medium, finely diced Carrot
- 1 cup Frozen peas
- 1 medium, finely diced Red bell pepper
- 2 stalks, chopped Green onions
- 2 cloves, minced Garlic
- 1 teaspoon, grated Fresh ginger
- 2 large, beaten Eggs
- 2 tablespoons Low sodium soy sauce
- 0.5 teaspoon White pepper
- 2 tablespoons, chopped (optional) Fresh cilantro
Instructions
Rinse the brown rice under cold water to remove excess starch.
In a medium-sized saucepan, bring 4 cups of water to a boil. Add the brown rice, reduce the heat to low, cover, and simmer for about 40 minutes or until the water is absorbed and the rice is tender.
Once cooked, let the rice cool completely. You can prepare the rice a day ahead and refrigerate it overnight for best results.
Heat 1 tablespoon of sesame oil in a large non-stick skillet or wok over medium heat.
Add the diced carrots, red bell pepper, and peas. Stir-fry for about 5 minutes until vegetables are tender but still crisp.
Push the vegetables to one side of the skillet and pour in the beaten eggs on the other side. Scramble the eggs until fully cooked, then mix with the vegetables.
Add the remaining tablespoon of sesame oil to the skillet and stir in the minced garlic and grated ginger. Cook for about 1 minute until fragrant.
Add the cooked, cooled brown rice to the skillet and stir-fry everything together for 3 to 4 minutes until heated through.
Stir in the low sodium soy sauce and white pepper, mixing well to combine all the flavors.
Remove from heat and garnish with chopped green onions and cilantro if using.
Serve immediately and enjoy your delicious low sodium Chinese fried rice!
Nutrition Facts
Calories |
1066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1400 mg | 61% | |
| Total Carbohydrate | 134.7 g | 49% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 18.3 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 270 mg | 21% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1374 mg | 29% | |
*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.
