Sugar-Free Kampung Fried Rice
Inject flavor and health-conscious convenience into your weeknight meals with this Sugar-Free Kampung Fried Rice—an aromatic twist on the beloved Southeast Asian classic. Packed with nutrient-rich veggies like baby bok choy, carrots, and long beans, plus tender diced chicken and fluffy scrambled eggs, this recipe delivers bold, satisfying flavors without relying on added sugar. Seasoned with soy sauce, garlic, and a kick of fresh red chili, each bite is a harmonious blend of savory and subtly spicy goodness. Ready in just 35 minutes, it’s perfect for busy families or quick solo lunches. Serve warm with a squeeze of lime for a refreshing citrus finish that ties it all together. Ideal for anyone seeking sugar-free fried rice recipes or healthy twists on kampung-style cuisine!
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Recipe Information
Ingredients
- 4 cups cooked jasmine rice
- 150 grams boneless skinless chicken breast
- 2 pieces large egg
- 2 pieces red chili
- 1 piece large onion
- 3 cloves garlic cloves
- 100 grams baby bok choy
- 1 piece carrot
- 100 grams long beans
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 3 tablespoons cooking oil
- 1 piece lime
Instructions
Dice the chicken breast into small bite-sized pieces and season with a pinch of salt and pepper.
Finely chop the red chili and garlic. Slice the onion, carrot, and long beans. Roughly chop the baby bok choy.
Heat one tablespoon of cooking oil in a large wok or skillet over medium-high heat.
Add the diced chicken pieces to the wok and stir-fry until they are browned and cooked through, approximately 3-4 minutes. Remove and set aside.
In the same wok, add another tablespoon of oil. Crack the eggs into the wok and scramble them until fully cooked, then set aside with the chicken.
Add the remaining tablespoon of oil to the wok. Sauté the garlic, onion, and chili for about 1-2 minutes until fragrant.
Add the carrot and long beans to the wok, stir-frying for about 2-3 minutes until they are tender but still crisp.
Return the cooked chicken and scrambled eggs to the wok. Add the baby bok choy and continue to stir-fry for another minute.
Stir in the cooked jasmine rice, breaking up any lumps with the spatula. Add the soy sauce, salt, and pepper, mixing thoroughly to coat the rice evenly.
Cook the fried rice for another 2-3 minutes, ensuring everything is well combined and hot.
Serve the Sugar-Free Kampung Fried Rice with a wedge of lime on the side. Squeeze the lime juice over the rice just before eating for a burst of freshness.
Nutrition Facts
Calories |
1954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.6 g | 76% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 3873 mg | 168% | |
| Total Carbohydrate | 267.0 g | 97% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 14.1 g | ||
| Protein | 85.8 g | 172% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 417 mg | 32% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1936 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.
