Low Sodium Sweet and Sour Rice
Savor the perfect harmony of tangy and sweet with this Low Sodium Sweet and Sour Rice recipe, a nutritious twist on a classic Asian-inspired dish. Made with wholesome cooked brown rice, vibrant bell peppers, juicy pineapple chunks, and crunchy carrots, this recipe is full of fresh, colorful ingredients that are both healthy and satisfying. The flavorful sauce, crafted from low-sodium soy sauce, rice vinegar, honey, and unsweetened tomato paste, is thickened just right with cornstarch for a luscious coating over the stir-fried veggies and rice. Enhanced with ginger, garlic, and a splash of sesame oil, this dish delivers bold taste without the extra sodium. Ready in just 35 minutes, it’s perfect for a weeknight dinner or meal prep. Garnish with scallions for a pop of freshness and serve warm for a guilt-free take on sweet and sour perfection!
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Recipe Information
Ingredients
- 2 cups cooked brown rice
- 1 cup pineapple chunks (unsweetened, canned or fresh)
- 1 medium, diced red bell pepper
- 1 medium, diced green bell pepper
- 1 medium, julienned carrots
- 1 medium, diced white or yellow onion
- 3 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 2 tablespoons unsweetened tomato paste
- 1 tablespoon cornstarch
- 1 cup water
- 2 cloves, minced garlic
- 1 teaspoon, grated ginger
- 1 teaspoon sesame oil
- 2 stalks, sliced (for garnish) scallions
Instructions
In a small bowl, mix the rice vinegar, low-sodium soy sauce, honey, and unsweetened tomato paste. Set aside.
In another small bowl, whisk the cornstarch with water until fully dissolved. Set aside as the thickening agent for the sauce.
Heat a large skillet or wok over medium heat and add the sesame oil.
Add the minced garlic and grated ginger to the skillet and sauté for 1 minute until fragrant.
Add the diced onion, red bell pepper, green bell pepper, and carrots to the skillet. Stir-fry for 5-7 minutes, or until the vegetables become tender-crisp.
Add the pineapple chunks to the skillet and stir to combine.
Pour the vinegar-soy sauce mixture over the vegetables and pineapple, and bring the mixture to a gentle simmer.
Once simmering, slowly stir in the cornstarch-water mixture to thicken the sauce. Continue cooking for 1-2 more minutes until the sauce coats the vegetables evenly.
Add the cooked brown rice to the skillet and gently toss to combine with the sauce and vegetables.
Taste and adjust sweetness or acidity if needed by adding more honey or rice vinegar.
Remove from heat, garnish with sliced scallions, and serve warm.
Nutrition Facts
Calories |
1022 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1874 mg | 81% | |
| Total Carbohydrate | 199.1 g | 72% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 62.2 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 175 mg | 13% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1914 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.
