Low Sodium Crab Fried Rice
Elevate dinnertime with this vibrant and flavorful **Low Sodium Crab Fried Rice**, a healthier twist on a classic takeout favorite! This recipe combines tender jasmine rice, sweet and succulent cooked crab meat, and a medley of colorful veggies like carrots, peas, and green onions for a dish that's as nutritious as it is delicious. Fresh garlic and ginger infuse every bite with aromatic depth, while a splash of low sodium soy sauce ensures all the savory goodness without overloading on salt. Perfectly scrambled eggs add a soft, fluffy texture, and a squeeze of lime takes this one-pan wonder to the next level. Quick and easy to prepare in just 35 minutes, this wholesome recipe is ideal for meal preps, busy weeknights, or anyone craving a lighter twist on traditional fried rice.
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Recipe Information
Ingredients
- 2 cups Jasmine rice
- 4 cups Water
- 1 cup Cooked crab meat
- 3 stalks Green onions
- 3 Garlic cloves
- 1 large Carrot
- 1 cup Frozen peas
- 1 inch Fresh ginger
- 2 tablespoons Low sodium soy sauce
- 2 tablespoons Olive oil
- 2 large Eggs
- 0.25 teaspoon Black pepper
- 2 Lime wedges
Instructions
Rinse the jasmine rice under cold water until the water runs clear. Combine the rice and 4 cups of water in a pot. Bring to a boil over high heat, then reduce heat to low, cover, and let simmer for 15 minutes. Remove from heat and let it cool completely.
While the rice is cooking, prepare the vegetables. Chop the green onions, mince the garlic, grate the ginger, and dice the carrot into small cubes.
In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Scramble the eggs until just set, then remove from the pan and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the garlic, ginger, and diced carrot, sautéing until the carrot begins to soften, about 3-4 minutes.
Stir in the peas, cooked crab meat, and green onions, cooking for an additional 2 minutes, until the peas are warmed through.
Add the cooled jasmine rice to the skillet, tossing everything together until well combined.
Pour the low sodium soy sauce over the rice mixture, then season with black pepper. Continue to stir-fry for an additional 2 minutes, ensuring the rice is evenly coated.
Return the scrambled eggs to the skillet, breaking them apart with a spatula as you mix them into the rice.
Remove the skillet from heat and serve garnished with lime wedges on the side for an extra burst of fresh flavor.
Nutrition Facts
Calories |
1466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 519 mg | 173% | |
| Sodium | 3917 mg | 170% | |
| Total Carbohydrate | 170.1 g | 62% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 13.5 g | ||
| Protein | 95.6 g | 191% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 548 mg | 42% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1912 mg | 41% | |
*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.
