Low Sodium Nasi Goreng
Transform your weeknight dinners with this flavorful and heart-healthy Low Sodium Nasi Goreng—a lighter twist on the classic Indonesian fried rice. Crafted with wholesome brown rice, vibrant vegetables like julienned carrots and crunchy green beans, and tender shredded chicken, this recipe brings bold flavors without the excess salt. A zesty sauce made with low sodium soy sauce, low sodium fish sauce, and a splash of lime juice infuses every grain with a tangy umami kick. Topped with fresh garnishes like cucumber slices, tomato wedges, crushed unsalted peanuts, and fragrant cilantro, this dish is as stunning as it is satisfying. Perfect for anyone seeking a low-sodium option without sacrificing taste, this quick and balanced meal comes together in just under an hour and serves four. Ideal for healthy cooking enthusiasts, fans of Asian cuisine, or those looking to reduce sodium without compromising on flavor!
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Recipe Information
Ingredients
- 2 cups Brown rice
- 4 cups Water
- 2 tablespoons Sesame oil
- 3 cloves Garlic, minced
- 2 medium Shallots, finely chopped
- 1 medium Carrots, julienned
- 1 medium Red bell pepper, sliced
- 1 cup Green beans, chopped
- 1 cup Cooked chicken breast, shredded
- 2 tablespoons Low sodium soy sauce
- 1 tablespoon Fish sauce, low sodium
- 1 tablespoon Lime juice
- 0.5 teaspoons Black pepper
- 2 Eggs
- 2 Spring onions, chopped
- 1 Cucumber, thinly sliced
- 1 Tomato, wedges
- 0.25 cup Unsalted peanuts, crushed
- 0.5 cup Cilantro, chopped
Instructions
Begin by cooking the brown rice. In a pot, combine 2 cups of brown rice with 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes or until the rice is cooked through and water is absorbed. Once done, fluff with a fork and let it cool slightly.
In a large wok or skillet, heat 2 tablespoons of sesame oil over medium-high heat. Add the minced garlic and chopped shallots, sautéing for 2-3 minutes until fragrant and the shallots are translucent.
Add the julienned carrots, sliced red bell pepper, and chopped green beans. Stir-fry for about 5-7 minutes until the vegetables begin to soften but still retain some crunch.
Push the veggies to one side of the wok and add the shredded chicken. Stir well to mix with the vegetables.
Pour in the cooled brown rice, and stir everything together until well combined.
In a small bowl, mix the low sodium soy sauce, low sodium fish sauce, lime juice, and black pepper. Pour this mixture over the rice and stir to ensure all the ingredients are evenly coated.
Push the rice to one side of the wok again, then crack two eggs into the empty side. Scramble them quickly and, once cooked, mix into the rice.
Stir in the chopped spring onions, allowing them to wilt slightly.
Remove the wok from the heat and transfer the Nasi Goreng to a serving platter.
Garnish with thinly sliced cucumber, tomato wedges, crushed unsalted peanuts, and chopped cilantro before serving.
Nutrition Facts
Calories |
414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 532 mg | 23% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 7.6 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 137 mg | 11% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 788 mg | 17% | |
*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.
