Low Sodium Vegetable Fried Rice
Elevate your weeknight meals with this easy and healthy Low Sodium Vegetable Fried Rice, a flavorful twist on the classic dish. Made with wholesome ingredients like nutrient-packed brown rice, vibrant fresh vegetables including carrots, broccoli, and bell peppers, and seasoned with aromatic garlic, ginger, and low-sodium tamari, this recipe is ideal for those seeking a heart-healthy, low-sodium option without compromising on taste. Ready in just 30 minutes, this versatile dish can be customized with optional scrambled eggs for added protein or made vegan by skipping them entirely. Perfect as a satisfying main course or a lighter side dish, this fried rice recipe is sure to become a go-to favorite for quick, nutritious meals.
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Recipe Information
Ingredients
- 3 cups Cooked brown rice
- 1 cup Carrots, diced
- 1 cup Green peas, fresh or frozen
- 1 cup Broccoli florets, chopped
- 1 medium Red bell pepper, diced
- 3 stalks Green onions, sliced
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 3 tablespoons Low-sodium tamari or no-sodium soy sauce alternative
- 1 tablespoon Sesame oil
- 1 tablespoon Olive oil
- 2 large Eggs (optional, omit for vegan)
- Black pepper (to taste)
Instructions
Prepare all ingredients by dicing the vegetables, slicing green onions, and grating ginger. Ensure the rice is cooked and cooled before starting.
Heat a large skillet or wok over medium heat. Add olive oil followed by the diced carrots, broccoli, and red bell pepper. Stir-fry for 3-4 minutes until the vegetables begin to soften.
Add the green peas, garlic, and ginger. Stir-fry for another 2 minutes until aromatic.
If using eggs, push the vegetables to the side of the skillet. Crack the eggs into the empty space, scramble them, and cook until set. Mix the eggs with the vegetables.
Add the cooked brown rice to the skillet, breaking it up with a spatula to remove any clumps.
Drizzle the low-sodium tamari or no-sodium soy sauce alternative and sesame oil over the rice. Stir to combine thoroughly and heat through for 3-4 minutes.
Remove from heat, sprinkle the sliced green onions over the rice, and season with freshly ground black pepper to taste.
Serve warm as a main dish or side, and enjoy!
Nutrition Facts
Calories |
1402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2405 mg | 105% | |
| Total Carbohydrate | 206.7 g | 75% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 23.5 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 264 mg | 20% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2232 mg | 47% | |
*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.
