Sugar-Free Cantonese Fried Rice
Elevate your weeknight dinner game with this healthy and flavorful Sugar-Free Cantonese Fried Rice! A lighter twist on the classic takeout dish, this recipe features tender jasmine rice, juicy diced chicken breast, vibrant frozen peas and carrots, and fluffy scrambled eggs, all brought together with a subtle sesame aroma. With no added sugar and reduced-sodium soy sauce, it's a wholesome option that doesn’t skimp on bold, savory flavors. Perfectly stir-fried for a delightful sizzle, this dish is ready in just 45 minutes and makes a satisfying meal for the entire family. Garnished with fresh green onions and seasoned to perfection, this Cantonese-style fried rice is a guilt-free indulgence packed with both taste and nutrition.
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Recipe Information
Ingredients
- 2 cups Jasmine rice
- 4 cups Water
- 1 cup Chicken breast, diced
- 2 large Eggs
- 1 cup Frozen peas
- 1 medium Carrot, diced
- 3 stalks Green onion, chopped
- 2 cloves Garlic, minced
- 3 tablespoons Soy sauce, reduced sodium
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse the jasmine rice under cold water until the water runs clear. Combine rice and water in a medium pot, bring to a boil, then cover and reduce the heat to low, cooking for 15 minutes or until rice is tender and water is absorbed. Fluff the rice with a fork and let cool slightly.
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the diced chicken breast and cook until golden brown and fully cooked for about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same skillet, heat another tablespoon of vegetable oil. Crack the eggs into the skillet and scramble until fully cooked. Break into small pieces with a spatula and then remove from the pan. Set aside.
Add sesame oil to the skillet over medium heat. Sauté minced garlic until fragrant, about 30 seconds. Then add diced carrot and frozen peas, cooking for 3-4 minutes until the vegetables are just tender.
Return the cooked chicken and scrambled eggs to the skillet. Add the cooked rice, soy sauce, salt, and black pepper. Stir well to combine all ingredients, and ensure even coating of the soy sauce over the rice.
Increase the heat to high, stirring constantly for another 3-4 minutes, allowing the rice to sizzle slightly for added texture and flavor. Toss in chopped green onions in the last minute of cooking.
Taste and adjust seasoning if necessary, then serve hot.
Nutrition Facts
Calories |
1671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 584 mg | 195% | |
| Sodium | 3271 mg | 142% | |
| Total Carbohydrate | 165.5 g | 60% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 13.1 g | ||
| Protein | 112.5 g | 225% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 305 mg | 23% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1833 mg | 39% | |
*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.
