Low Sodium Fried Rice with Egg
Elevate your weeknight dinners with this quick and flavorful **Low Sodium Fried Rice with Egg**, a healthier twist on the classic takeout favorite. Packed with vibrant vegetables like carrots, red bell peppers, and green peas, this dish boasts a rainbow of colors and fresh flavors. Scrambled eggs add protein and richness, while the low-sodium soy sauce and sesame oil ensure robust taste without the extra salt. Perfectly cooked jasmine rice serves as the foundation, making this hearty recipe ideal for meal prep or serving a hungry crowd. Ready in just 30 minutes, this skillet-fried rice is a gluten-free, budget-friendly option that’s as nutritious as it is satisfying. Garnished with fresh green onions, it’s a must-try for anyone seeking delicious yet wholesome comfort food.
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Recipe Information
Ingredients
- 3 cups Jasmine rice, cooked and cooled
- 2 large Eggs
- 2 tablespoons Vegetable oil
- 1 medium Carrot, finely diced
- 0.5 cup Green peas, frozen and thawed
- 0.5 large Red bell pepper, finely diced
- 2 cloves Garlic, minced
- 3 stalks Green onions, sliced
- 2 tablespoons Low-sodium soy sauce
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Toasted sesame oil
Instructions
Begin by preparing all the ingredients. Finely dice the carrot and red bell pepper. Mince the garlic cloves and slice the green onions.
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Crack the eggs into the skillet and scramble them gently until just set. Remove the scrambled eggs from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the diced carrot and cook for about 2 minutes until slightly softened.
Add the minced garlic and diced red bell pepper to the skillet, and stir-fry for an additional 2 minutes until the vegetables are crisp-tender.
Stir in the thawed green peas and continue to cook for another minute.
Add the cooked and cooled jasmine rice to the skillet. Gently break up any clumps of rice with a spatula and stir-fry for about 3 minutes, allowing it to heat through.
Return the scrambled eggs to the skillet, stirring them into the rice and vegetable mixture.
Pour in the low-sodium soy sauce, ground black pepper, and toasted sesame oil. Toss everything together until well combined and heated through.
Remove from heat and garnish with sliced green onions.
Serve the Low Sodium Fried Rice with Egg warm and enjoy!
Nutrition Facts
Calories |
1605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1198 mg | 52% | |
| Total Carbohydrate | 257.9 g | 94% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 12.9 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 246 mg | 19% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1148 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.
