Low Sodium Pineapple Fried Rice
Elevate your dinner game with this vibrant Low Sodium Pineapple Fried Rice recipe, a perfect balance of sweet, savory, and fresh flavors! Featuring fluffy jasmine rice, juicy pineapple chunks, colorful veggies, and crunchy unsalted cashews, this dish is infused with ginger, garlic, and a splash of low-sodium soy sauce for a health-conscious twist on a classic favorite. A quick stir-fry technique ensures bold flavors while keeping prep and cook times minimal at just 50 minutes. Garnished with fresh cilantro and served with lime wedges, this crowd-pleasing recipe is ideal for a wholesome, weeknight meal that doesn’t skimp on flavor. Great for vegetarians and those watching their sodium intake, it’s a must-try dish that delivers on taste, nutrition, and vibrant presentation!
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Recipe Information
Ingredients
- 2 cups Jasmine rice
- 4 cups Water
- 1 cup Pineapple chunks (fresh or canned, rinsed if canned)
- 0.5 cup Low-sodium vegetable broth
- 1 medium Carrot, diced
- 1 medium Red bell pepper, diced
- 0.5 cup Frozen peas, thawed
- 3 stalks Green onions, finely sliced
- 2 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 0.5 cup Unsalted cashews
- 2 tablespoons Soy sauce (low sodium or sodium-free)
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil
- 1 whole Lime, cut into wedges
- 0.25 cup Cilantro, chopped
Instructions
Rinse the jasmine rice under cold water until the water runs clear. In a medium pot, combine the rice with 4 cups of water. Bring to a boil over medium heat, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the rice is tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant.
Add the diced carrot and red bell pepper to the skillet. Stir-fry for 3-4 minutes until slightly tender.
Add the pineapple chunks, frozen peas, and unsalted cashews to the skillet. Stir-fry for an additional 2 minutes to heat the pineapple through.
Push the vegetables to the side of the skillet and add the remaining tablespoon of vegetable oil to the cleared space. Add the cooked jasmine rice, stirring to combine with the vegetables.
Pour the low-sodium vegetable broth and soy sauce over the rice mixture, stirring constantly to coat evenly. Stir-fry for an additional 5-6 minutes, ensuring the rice is heated through and slightly crispy.
Remove from heat and stir in the sliced green onions.
Drizzle with sesame oil and mix gently to combine.
Garnish the fried rice with fresh cilantro and serve with lime wedges on the side for squeezing over the top. Enjoy warm!
Nutrition Facts
Calories |
1588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.0 g | 87% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 477 mg | 21% | |
| Total Carbohydrate | 223.1 g | 81% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 42.9 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1988 mg | 42% | |
*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.
