Low Sodium Combination Fried Rice
Delight in a healthier twist on a takeout classic with this Low Sodium Combination Fried Rice. Crafted with nutrient-rich brown rice, tender chicken, succulent shrimp, and a colorful medley of fresh vegetables, this recipe offers big flavor without the excessive salt. Infused with aromatic garlic, ginger, and sesame oil, and lightly seasoned with low-sodium soy sauce, this dish strikes the perfect balance between health-conscious eating and satisfying comfort food. Quick to prepare in under an hour, it’s a versatile weeknight meal that’s packed with protein and vibrant textures. Perfect as a stand-alone dinner or a wholesome side dish, this low sodium fried rice is a family-friendly option that doesn’t skimp on flavor.
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Recipe Information
Ingredients
- 2 cups brown rice
- 4 cups water
- 1 piece boneless skinless chicken breast
- 8 ounces shrimp, peeled and deveined
- 1 medium carrot, diced
- 1 cup frozen peas
- 3 pieces green onions, sliced
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 3 tablespoons low sodium soy sauce
- 2 pieces egg, beaten
- 2 tablespoons sesame oil
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Rinse the brown rice under cold water. In a medium-sized pot, bring 4 cups of water to a boil, add the rice, and reduce the heat to low. Cover and simmer for about 40 minutes or until the rice is tender and water is absorbed. Let it cool once done.
While the rice is cooking, dice the chicken breast into small bite-sized pieces and season them with a little black pepper.
In a large non-stick skillet or wok, heat 2 tablespoons of olive oil over medium heat. Add the chicken pieces and cook until they are fully cooked and golden brown, about 6-8 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the shrimp and sauté until pink and cooked through, about 4 minutes. Remove the shrimp and set aside with the chicken.
Add the sesame oil to the pan, then add the diced carrots and red bell pepper. Sauté for 5 minutes until slightly softened.
Add the garlic and ginger to the vegetables, and stir-fry for an additional 2 minutes until fragrant.
Push the vegetables to one side of the pan and pour in the beaten eggs. Scramble them in the pan until fully cooked, then mix them with the vegetables.
Add the cooled rice to the pan and stir everything together.
Pour the low sodium soy sauce over the rice mixture and add the frozen peas. Stir-fry everything for an additional 5 minutes until the peas are heated through and the rice is well mixed.
Return the cooked chicken and shrimp to the pan. Add the sliced green onions and gently toss to combine everything evenly.
Cook for another 2-3 minutes until everything is heated through. Adjust the seasoning if necessary, serve hot.
Nutrition Facts
Calories |
1810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.1 g | 101% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 14.4 g | ||
| Cholesterol | 945 mg | 315% | |
| Sodium | 2518 mg | 109% | |
| Total Carbohydrate | 139.7 g | 51% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 19.2 g | ||
| Protein | 141.2 g | 282% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 404 mg | 31% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2444 mg | 52% | |
*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.
