Low Sodium Vegetable and Shrimp Fried Rice
Elevate the classic fried rice with this health-conscious twist on Low Sodium Vegetable and Shrimp Fried Rice. Packed with tender shrimp, vibrant veggies like red bell peppers and a peas-and-carrots mix, and nutty day-old brown rice, this dish is a flavor-packed, low sodium alternative to traditional takeout favorites. Infused with aromatic garlic, fresh ginger, and a touch of sesame oil, every bite delivers bold, satisfying tastes without sacrificing nutrition. Using low sodium soy sauce and reduced sodium broth ensures guilt-free indulgence, while quick cooking techniques make this recipe ideal for busy weeknights. Perfect for families seeking a wholesome, delicious meal, this dish comes together in just 35 minutes and serves four generously.
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Recipe Information
Ingredients
- 3 cups Cooked brown rice (preferably day-old)
- 10 ounces Cooked shrimp, deveined and peeled
- 2 tablespoons Low sodium soy sauce
- 1 tablespoon Sesame oil
- 2 tablespoons Canola oil
- 2 large Eggs
- 1 cup Frozen peas and carrots mix
- 1 medium Red bell pepper, diced
- 2 stalks Green onions, sliced
- 2 cloves Garlic cloves, minced
- 1 teaspoon Fresh ginger, minced
- 0.25 teaspoon Crushed red pepper flakes (optional, for heat)
- 2 tablespoons Reduced sodium chicken or vegetable broth
- 0.25 teaspoon Ground black pepper
Instructions
Prepare all your ingredients before starting. Dice the bell pepper, slice green onions, and mince garlic and ginger.
Heat 1 tablespoon of canola oil in a large skillet or wok over medium heat. Crack the eggs into the pan and scramble them until cooked. Remove the eggs from the pan and set aside.
Add the remaining 1 tablespoon of canola oil and 1 tablespoon of sesame oil to the skillet. Increase the heat to medium-high. Add the minced garlic and ginger, and sauté for 30 seconds until fragrant.
Add the diced red bell pepper and the frozen peas and carrots mix. Stir-fry for 3-4 minutes until the vegetables are tender and heated through.
Push the vegetables to one side of the skillet and add the shrimp to the empty space. Cook for 2-3 minutes until pink and opaque, flipping halfway through.
Add the cooked brown rice to the skillet, followed by the low sodium soy sauce and reduced sodium broth. Toss everything together and stir-fry for 3-4 minutes, ensuring the rice is evenly coated with the sauce and heated through.
Stir in the scrambled eggs, green onions, and crushed red pepper flakes (if using). Sprinkle with black pepper to taste.
Remove from heat and serve immediately. Enjoy your low sodium vegetable and shrimp fried rice!
Nutrition Facts
Calories |
1651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.3 g | 79% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 13.0 g | ||
| Cholesterol | 926 mg | 309% | |
| Sodium | 2275 mg | 99% | |
| Total Carbohydrate | 173.4 g | 63% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 18.9 g | ||
| Protein | 108.5 g | 217% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 343 mg | 26% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2090 mg | 44% | |
*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.
