Low Sodium Crispy Rice
Delight in the savory crunch of **Low Sodium Crispy Rice**, a healthier twist on a classic favorite that packs bold flavor with minimal salt. This vibrant dish combines perfectly cooked jasmine rice, lightly crisped in olive oil, with a medley of colorful vegetables like green bell peppers, carrots, and onions for added texture and nutrition. Infused with aromatic garlic, umami-rich low sodium soy sauce, and a hint of ground black pepper, every bite is bursting with balanced seasoning. Topped with fresh green onions and toasted sesame seeds, this easy-to-make recipe is the ultimate side dish or light meal, ready in just 40 minutes. Perfect for anyone seeking a low-sodium, veggie-forward option, this crispy rice will be a hit at your table!
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Recipe Information
Ingredients
- 1 cup jasmine rice
- 1.5 cups water
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 0.5 medium onion, finely chopped
- 0.5 medium green bell pepper, diced
- 1 medium carrot, julienned
- 2 tablespoons low sodium soy sauce
- 0.5 teaspoon ground black pepper
- 2 whole green onions, sliced
- 1 tablespoon sesame seeds, toasted
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan over high heat, combine the rice with 1.5 cups of water and bring to a boil.
Once boiling, reduce the heat to low, cover, and simmer for about 18 minutes or until the water is absorbed and the rice is cooked through.
Remove the cooked rice from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork and allow it to cool completely.
In a large non-stick frying pan or wok, heat 2 tablespoons of olive oil over medium-high heat.
Add the minced garlic and sauté for 1 minute until fragrant, making sure not to burn the garlic.
Add the chopped onion, diced green bell pepper, and julienned carrot to the pan. Stir-fry for 5 minutes or until the vegetables begin to soften.
Transfer the cooled rice to the pan, along with the remaining 1 tablespoon of olive oil.
Spread the rice evenly across the pan and allow it to cook undisturbed for about 5 minutes until the bottom becomes crispy and golden brown.
Gently stir the rice and vegetables, incorporating the crispy bits from the bottom.
Pour in the low sodium soy sauce and sprinkle with ground black pepper, stirring well to coat the rice evenly.
Continue to cook for another 2-3 minutes, allowing the soy sauce to infuse and slightly caramelize the rice.
Remove from heat and stir in the sliced green onions.
Transfer the crispy rice to a serving dish and garnish with toasted sesame seeds before serving.
Nutrition Facts
Calories |
820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1218 mg | 53% | |
| Total Carbohydrate | 87.1 g | 32% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 7.6 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 736 mg | 16% | |
*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.
