Low Fat Kampung Fried Rice

Savor the wholesome flavors of tradition with this Low Fat Kampung Fried Rice, a lighter take on a beloved Malaysian classic. Packed with the nutty goodness of cooked brown rice and lean protein from skinless chicken breast and egg whites, this dish delivers a satisfying yet healthy meal. Fresh vegetables like carrots, green beans, and a kick of red chili add vibrant colors and textures, while light soy sauce and fish sauce infuse the rice with a savory, umami depth. Cooked quickly in just a tablespoon of vegetable oil, this low-fat version retains all the fragrant allure of Kampung Fried Rice with a fraction of the calories. Perfect for meal preps or a guilt-free indulgence, serve it with crisp cucumber slices and juicy tomato wedges for a refreshing finishing touch. Ready in under 40 minutes, this recipe is a must-try for those seeking a nutritious spin on a comforting favorite.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 3 cups cooked brown rice
• 200 grams skinless chicken breast
• 2 large egg whites
• 1 tablespoon vegetable oil
• 3 cloves garlic cloves
• 2 small shallots
• 1 large red chili
• 1 medium carrot
• 100 grams green beans
• 2 tablespoons light soy sauce
• 1 teaspoon fish sauce
• 2 stalks spring onions
• 0.5 teaspoon black pepper
• 0.5 medium cucumber
• 1 medium tomato

Directions

Step 1

Finely chop the garlic cloves and shallots. Slice the red chili thinly, and set aside.

Step 2

Dice the chicken breast into small, bite-sized pieces.

Step 3

Cut the carrot into small cubes and trim the green beans into 1-inch pieces. Chop the spring onions thinly, keeping the green and white parts separate.

Step 4

Heat the vegetable oil in a large non-stick pan or wok over medium heat.

Step 5

Add the garlic and shallots to the pan, stirring until they become fragrant and lightly golden, about 1-2 minutes.

Step 6

Add the diced chicken to the pan. Stir-fry until the chicken is cooked through, about 4-5 minutes.

Step 7

Make a well in the center of the pan, and pour in the egg whites, cooking them until scrambled. Stir them into the chicken mixture.

Step 8

Add the sliced red chili, carrot, and green beans to the pan. Stir-fry for another 2-3 minutes until the vegetables start to soften.

Step 9

Lower the heat slightly, add the cooked brown rice, and mix well with the chicken and vegetables.

Step 10

Stir in the light soy sauce, fish sauce, and white parts of the spring onions, mixing everything thoroughly.

Step 11

Season the rice with black pepper to taste, and adjust seasoning if needed.

Step 12

Serve the fried rice hot, garnished with the chopped green parts of the spring onion.

Step 13

On the side, place thinly sliced cucumber and wedges of tomato for a refreshing complement to the spicy and savory rice.

Nutrition Facts

Serving size	(1420.2g)

Amount per serving	% Daily Value*
Calories	1408.8

Total Fat 26.5g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat 10.8g
Cholesterol 164.4mg	0%
Sodium 5888.0mg	0%
Total Carbohydrate 198.1g	0%
Dietary Fiber 19.3g	0%
Total Sugars 26.4g
Protein 94.3g	0%

Vitamin D 0IU	0%
Calcium 202.8mg	0%
Iron 9.0mg	0%
Potassium 1868.2mg	0%

*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.

Source of Calories

Fat: 16.9%

Protein: 26.8%

Carbs: 56.3%