Low Sodium Fried Rice with Chicken and Vegetables
Elevate your weeknight dinner game with this delicious and healthy recipe for Low Sodium Fried Rice with Chicken and Vegetables! Packed with nutrient-rich ingredients like tender pieces of chicken breast, vibrant carrots, sweet peas, and aromatic garlic, this dish offers all the flavors of classic fried rice without the extra sodium. Using wholesome brown rice and a dash of low sodium soy sauce, it’s an excellent choice for those seeking heart-healthy options. The recipe comes together quickly in under 35 minutes, making it perfect for busy lifestyles. A touch of sesame oil and freshly sliced green onions adds irresistible depth and freshness, while scrambled eggs bring a hearty boost of protein. Perfect for meal prepping or enjoying straight from the skillet, this fuss-free fried rice is a flavorful powerhouse of nutrition.
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Recipe Information
Ingredients
- 2 cups Cooked brown rice
- 1 pound Boneless, skinless chicken breast
- 1 cup Carrots
- 1 cup Frozen peas
- 4 stalks Green onions
- 2 cloves Garlic
- 2 tablespoons Low sodium soy sauce
- 2 tablespoons Olive oil
- 2 Eggs
- 0.5 teaspoon Black pepper
- 1 teaspoon Sesame oil
Instructions
Cook the brown rice according to the package instructions, if not already done, and set it aside to cool.
Cut the chicken breast into bite-sized pieces and set aside.
Peel and dice the carrots into small cubes, and slice the green onions thinly. Mince the garlic cloves finely.
In a large nonstick skillet or wok, heat 1 tablespoon of olive oil over medium-high heat.
Add the chicken pieces to the skillet and cook until they are browned and cooked through, about 5-7 minutes. Transfer the cooked chicken to a plate.
In the same skillet, add the remaining tablespoon of olive oil. Add the carrots and cook for 3-4 minutes until they start to soften.
Add the minced garlic, frozen peas, and half of the sliced green onions to the skillet. Cook for another 2-3 minutes.
Push the vegetables to one side of the skillet and add the beaten eggs to the cleared side. Scramble the eggs until fully cooked and mix them with the vegetables.
Return the chicken to the skillet and add the cooked brown rice.
Drizzle the low sodium soy sauce and sesame oil over the mixture. Stir everything together and cook for another 3-4 minutes, allowing the flavors to meld.
Season with black pepper and adjust the seasoning if needed. Garnish with the remaining sliced green onions before serving.
Serve hot and enjoy your low sodium fried rice with chicken and vegetables.
Nutrition Facts
Calories |
1972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.8 g | 93% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 2520 mg | 110% | |
| Total Carbohydrate | 143.0 g | 52% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 17.7 g | ||
| Protein | 178.1 g | 356% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 266 mg | 20% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2726 mg | 58% | |
*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.
