Low Sodium Prawn Fried Rice
Dive into a healthier take on a classic favorite with this Low Sodium Prawn Fried Rice recipe. Perfectly balancing bold flavors and mindful seasoning, this dish combines tender prawns, fluffy jasmine rice, and vibrant veggies like carrots, peas, and green onions for a nutrient-packed meal. Infused with garlic, ginger, and a touch of low sodium soy sauce, every bite bursts with savory goodness while keeping salt intake in check. The use of coconut and toasted sesame oil adds depth to the dish, while lime wedges provide a refreshing citrusy finish. Ready in just 35 minutes, this easy, one-pan recipe is ideal for busy weeknights or satisfying meal prep. Whether you're focusing on healthier eating or simply love a good stir-fry, this version of prawn fried rice will leave you feeling both nourished and delighted.
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Recipe Information
Ingredients
- 250 grams prawns, peeled and deveined
- 3 cups cold cooked jasmine rice
- 1 large egg, lightly beaten
- 1 medium carrot, finely diced
- 0.5 cup frozen peas
- 3 stalks green onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons low sodium soy sauce
- 2 tablespoons coconut oil
- 1 teaspoon toasted sesame oil
- 0.25 teaspoon ground black pepper
- 4 pieces lime wedges for serving
Instructions
Heat 1 tablespoon of coconut oil in a large pan or wok over medium heat.
Add the prawns and cook for 2-3 minutes until they start turning pink. Remove prawns from the pan and set aside.
In the same pan, add the remaining tablespoon of coconut oil. Pour in the beaten egg and scramble until just set, then remove and set aside with the prawns.
Add minced garlic, grated ginger, and diced carrot to the pan; stir-fry for 2-3 minutes until the carrot is tender.
Add the peas to the pan and stir-fry for another minute.
Increase the heat to high, add the cold cooked rice and break up any clumps with a spatula.
Stir in the low sodium soy sauce and sesame oil, mixing well to ensure the rice is well coated.
Return the cooked prawns and scrambled egg to the pan, stirring everything together for another 2 minutes.
Add ground black pepper and half of the chopped green onions, stirring to combine.
Serve the fried rice hot, garnished with the remaining green onions and lime wedges on the side.
Nutrition Facts
Calories |
1717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 658 mg | 219% | |
| Sodium | 1539 mg | 67% | |
| Total Carbohydrate | 243.2 g | 88% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 9.2 g | ||
| Protein | 91.8 g | 184% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 258 mg | 20% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1556 mg | 33% | |
*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.
