Low Sodium Egg Fried Rice
Transform your weeknight dinner routine with this flavorful and heart-healthy Low Sodium Egg Fried Rice. Perfectly cooked jasmine rice is tossed with fluffy scrambled eggs, vibrant vegetables like carrots, green peas, and green onions, and seasoned with a hint of fresh ginger, garlic, and low sodium soy sauce. This quick and comforting recipe comes together in just 25 minutes, using simple pantry staples and fresh ingredients to deliver bold flavors without the added salt. Lightly drizzled with sesame oil for a nutty finish, it's an easy one-pan meal you'll want to make again and again. Ideal for anyone seeking a low sodium alternative to traditional takeout, this dish serves up deliciousness with every bite.
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Recipe Information
Ingredients
- 3 cups cooked jasmine rice
- 2 units large eggs
- 1 tablespoon fresh ginger, minced
- 2 units garlic cloves, minced
- 1 medium carrot, finely diced
- 0.5 cup green peas (frozen or fresh)
- 3 units green onions, chopped
- 2 tablespoons low sodium soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 0.25 teaspoon black pepper
Instructions
Begin by prepping all your ingredients. Mince the garlic and ginger, dice the carrot, and chop the green onions.
In a medium bowl, beat the eggs until well mixed. Set aside.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat.
Pour the beaten eggs into the skillet and scramble until fully cooked, then remove from the pan and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add minced garlic and ginger, stir-frying for 30-45 seconds until fragrant.
Add the diced carrot to the skillet and stir-fry for about 2 minutes until slightly softened.
Stir in the peas and cook for another 1 minute.
Add the cold, cooked jasmine rice to the skillet, breaking up any clumps with a spatula. Cook for about 3-4 minutes, stirring occasionally.
Return the scrambled eggs to the skillet, mixing them into the rice evenly.
Drizzle the low sodium soy sauce and sesame oil over the rice. Stir everything well to combine.
Add the chopped green onions and black pepper, give it a final stir, and cook for another minute.
Remove from heat and serve warm. Enjoy your Low Sodium Egg Fried Rice!
Nutrition Facts
Calories |
1394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.4 g | 67% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1353 mg | 59% | |
| Total Carbohydrate | 196.9 g | 72% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 9.6 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 246 mg | 19% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1116 mg | 24% | |
*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.
