Low Sodium Kampung Fried Rice
Discover the irresistible flavors of Low Sodium Kampung Fried Rice, a healthier twist on the classic Malaysian favorite. Packed with nutrient-rich brown rice, tender chicken breast, and vibrant vegetables like carrots, green beans, and red bell peppers, this recipe is perfect for a balanced meal. Instead of traditional high-sodium sauces, it uses low sodium soy sauce to deliver bold savory notes without compromising on heart health. Quick to prepare in under 35 minutes, this dish is stir-fried to perfection in olive oil and finished with a touch of ground black pepper, fresh cilantro, and a squeeze of lime for a refreshing zing. Perfect for busy weeknights or meal prep, this wholesome fried rice is sure to be a crowd-pleaser. Keywords: low sodium fried rice, healthy kampung fried rice, Malaysian fried rice recipe, brown rice stir-fry, easy weeknight dinner.
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Recipe Information
Ingredients
- 2 cups Brown rice, cooked and cooled
- 200 grams Boneless, skinless chicken breast
- 2 large Eggs
- 1 medium Carrot, diced
- 100 grams Green beans, chopped
- 1 medium Red bell pepper, diced
- 1 small Onion, finely chopped
- 2 cloves Garlic, minced
- 3 tablespoons Low sodium soy sauce
- 2 tablespoons Olive oil
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Cilantro, chopped (optional)
- 4 pieces Lime wedges
Instructions
Dice the chicken breast into small cubes and set aside.
In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat.
Add the cubed chicken to the skillet and stir-fry until fully cooked, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 2-3 minutes.
Push the onions and garlic to the side of the skillet. Crack the eggs into the skillet, scrambling and cooking until they just set.
Add the diced carrot, green beans, and red bell pepper to the skillet. Stir-fry the vegetables for about 3 minutes until they start to soften.
Return the cooked chicken to the skillet. Add the cooled cooked rice, and mix everything thoroughly.
Pour the low sodium soy sauce over the rice mixture and sprinkle with ground black pepper. Stir well to ensure even distribution of the soy sauce.
Continue stir-frying the rice mixture for another 3-5 minutes, until everything is heated through.
Remove the skillet from heat and garnish with chopped cilantro, if using.
Serve hot with lime wedges on the side for an extra zest.
Nutrition Facts
Calories |
1334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 542 mg | 181% | |
| Sodium | 2089 mg | 91% | |
| Total Carbohydrate | 126.6 g | 46% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 15.3 g | ||
| Protein | 94.2 g | 188% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 238 mg | 18% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1778 mg | 38% | |
*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.
