Low Sodium Nasi Goreng Kampung
Savor the wholesome flavors of *Low Sodium Nasi Goreng Kampung*, a healthier twist on the classic Indonesian fried rice. This guilt-free version combines nutty brown rice with tender diced chicken, fresh shrimp, and an array of vibrant vegetables like carrots and green beans for a nutritious, low-sodium feast. The aromatic blend of kaffir lime leaves, garlic, shallots, and bird’s eye chilies infuses every bite with irresistible spice and zest, while a light seasoning of low sodium soy sauce and lime juice keeps it heart-friendly without compromising flavor. Perfectly scrambled eggs and a touch of ground white pepper round out this dish, which is quick to prepare in under 40 minutes and ideal for busy weeknight dinners. Serve it hot with a garnish of fresh lime wedges for a meal that’s as satisfying as it is healthy! Keywords: low sodium nasi goreng, Indonesian fried rice recipe, healthy fried rice, kampung style fried rice, quick dinner idea, Asian low sodium recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups Brown rice, cooked and cooled
- 1 cup Skinless chicken breast, diced
- 8 count Fresh shrimp, peeled and deveined
- 3 cloves Garlic, minced
- 2 large Shallots, thinly sliced
- 4 leaves Kaffir lime leaves, thinly sliced
- 2 units Bird's eye chilies, finely chopped
- 1 medium Carrot, julienned
- 1 cup Green beans, cut into 1-inch pieces
- 2 stalks Green onion, sliced
- 2 tablespoons Low sodium soy sauce
- 1 tablespoon Lime juice
- 0.5 teaspoon Ground white pepper
- 2 tablespoons Vegetable oil
- 2 units Eggs
Instructions
Heat 1 tablespoon of vegetable oil in a large wok over medium-high heat.
Scramble the eggs until just set, then remove from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok and stir-fry the garlic, shallots, and bird's eye chilies until fragrant.
Add the diced chicken breast and cook until no longer pink. Then add the shrimp and stir-fry until they turn pink, about 2-3 minutes.
Add the carrot and green beans, stir-frying until they are just tender.
Stir in the cooked brown rice, making sure to break up any clumps, and mix until well combined.
Add the kaffir lime leaves and reserved scrambled eggs to the rice mixture.
Season with low sodium soy sauce, lime juice, and ground white pepper. Stir well to ensure the rice is evenly coated.
Finally, toss in the sliced green onions and stir-fry for another 1-2 minutes.
Serve hot, garnished with additional lime wedges if desired.
Nutrition Facts
Calories |
1700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 801 mg | 267% | |
| Sodium | 1697 mg | 74% | |
| Total Carbohydrate | 173.0 g | 63% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 14.1 g | ||
| Protein | 139.4 g | 279% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 383 mg | 29% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2265 mg | 48% | |
*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.
