Low Sodium Veggie Fried Rice
Savor the bold, savory flavors of this Low Sodium Veggie Fried Rice—a healthier take on a beloved classic! Made with nutrient-rich brown rice, vibrant veggies like carrots, bell peppers, and peas, and a dash of low sodium soy sauce or coconut aminos, this recipe keeps dinnertime both delicious and heart-friendly. Enhanced with aromatic garlic, fresh ginger, and a touch of toasted sesame oil, this quick and easy stir-fry is ready in just 30 minutes from start to finish. Perfect as a wholesome side dish or a satisfying vegetarian main, you can customize it with optional scrambled eggs or garnish with fresh cilantro for a zesty finish. Whether you're watching your sodium intake or simply looking for a lighter alternative to traditional fried rice, this recipe is sure to impress your taste buds!
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Recipe Information
Ingredients
- 3 cups Cooked and cooled brown rice
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 1 medium Carrot, diced
- 1 medium Bell pepper, diced (any color)
- 0.5 cup Frozen peas
- 3 stalks Green onion, sliced
- 3 tablespoons Low sodium soy sauce or coconut aminos
- 1 teaspoon Toasted sesame oil
- 2 large Eggs, beaten (optional for vegetarian version)
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- 0.25 teaspoon Black pepper
Instructions
Prepare 3 cups of cooked brown rice ahead of time, ensuring it is fully cooled. This helps achieve the best texture for fried rice.
Heat a large skillet or wok over medium-high heat and add 1 tablespoon of olive oil.
If using eggs, pour the beaten eggs into the skillet and scramble them until fully cooked. Remove the eggs from the skillet and set aside.
Add another tablespoon of olive oil to the skillet. Add the minced garlic and grated ginger. Sauté for 30 seconds until fragrant.
Stir in the diced carrots and bell peppers. Cook for 3-4 minutes until they start to soften.
Add the frozen peas and cook for another 2 minutes, stirring frequently.
Push the vegetables to one side of the skillet and add the cooked rice to the other side. Spread the rice out in an even layer and allow it to heat for 2-3 minutes without stirring.
Drizzle the low sodium soy sauce or coconut aminos and toasted sesame oil over the rice. Stir everything together, incorporating the vegetables evenly with the rice.
Return the cooked scrambled eggs to the skillet (if using) and mix well. Season with black pepper to taste.
Garnish with sliced green onions and chopped cilantro, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 1721 mg | 75% | |
| Total Carbohydrate | 172.6 g | 63% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 15.3 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 211 mg | 16% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1308 mg | 28% | |
*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.
