Low Sodium Kimchi Fried Rice
Dive into the irresistible flavors of *Low Sodium Kimchi Fried Rice*, a healthier take on the beloved Korean-inspired dish. This recipe balances bold, tangy notes from low sodium kimchi and kimchi juice with a colorful medley of vegetables like crispy carrots, sweet peas, and fragrant green onions. Scrambled eggs and jasmine rice come together in a sizzling wok, absorbing the earthy richness of sesame oil and a hint of low sodium soy sauce for perfectly seasoned, guilt-free indulgence. Finished with a sprinkle of toasted sesame seeds, this quick and easy meal is perfect for anyone seeking a lower sodium option without compromising taste. Ready in under 35 minutes, it’s a wholesome, flavorful one-pan wonder that’s ideal for weeknight dinners or make-ahead lunches!
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Recipe Information
Ingredients
- 3 cups cooked jasmine rice
- 1 cup low sodium kimchi
- 2 tablespoons kimchi juice
- 1 tablespoon low sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 2 large eggs
- 1 carrot, diced
- 2 green onion, chopped
- 0.5 cup frozen peas
- 2 cloves fresh garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon toasted sesame seeds
- 0.25 teaspoon ground black pepper
Instructions
Begin by preparing all your ingredients: dice the carrot, chop the green onions, mince the garlic, and grate the ginger.
In a large pan or wok, heat 1 tablespoon of vegetable oil over medium heat. Once hot, add the diced carrot and sauté for about 2-3 minutes until slightly softened.
Add the minced garlic and grated ginger to the carrots. Sauté for another minute until fragrant.
Move the vegetables to the side of the pan. Crack the eggs into the pan, scramble them until fully cooked, and mix them with the vegetables.
Add the frozen peas to the pan and stir to combine, cooking for an additional 1 minute to defrost the peas.
Add the cooked rice to the pan and mix well with the vegetables and scrambled eggs.
Pour in the low sodium kimchi and kimchi juice, evenly distributing throughout the rice. Stir-fry everything for about 3-4 minutes, ensuring the rice is heated through.
Drizzle the low sodium soy sauce and sesame oil over the rice mixture and stir well to combine all flavors.
Add the chopped green onions and ground black pepper to the rice, mixing thoroughly. Stir-fry everything for another 2-3 minutes to blend flavors.
Once done, transfer the kimchi fried rice to a serving bowl and sprinkle the toasted sesame seeds on top for garnish.
Serve the low sodium kimchi fried rice hot and enjoy this healthy and flavorful dish!
Nutrition Facts
Calories |
1405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1335 mg | 58% | |
| Total Carbohydrate | 216.0 g | 79% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 17.4 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 480 mg | 37% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1912 mg | 41% | |
*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.
