Low Fat Spicy Fried Red Rice

Elevate your mealtime with this vibrant and healthy Low Fat Spicy Fried Red Rice recipe, a guilt-free twist on a classic favorite. Featuring nutrient-packed red rice as its base, this dish delivers bold flavors from aromatic garlic, ginger, and green chilies, paired with colorful vegetables like bell peppers, carrots, and green beans. A splash of low-sodium soy sauce and a kick of sriracha add just the right amount of heat, while a drizzle of fresh lemon juice ties everything together with a zesty finish. Perfectly balanced for those seeking a low-fat, high-flavor option, this easy-to-follow recipe is ready in just 35 minutes, making it an ideal choice for quick weeknight dinners or meal prep. Serve it as a satisfying vegetarian main or a spicy, wholesome side dish.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Red rice
• 2 cups Water
• 1 teaspoon Vegetable oil (preferably avocado or olive oil)
• 3 cloves Garlic
• 1 teaspoon Ginger
• 2 pieces Green chilies
• 0.5 cup Red bell pepper
• 0.5 cup Carrot
• 0.5 cup Green beans
• 2 tablespoons Soy sauce (low sodium)
• 1 tablespoon Sriracha
• 0.25 teaspoon Ground black pepper
• 0.25 teaspoon Salt
• 2 stalks Green onions
• 2 tablespoons Cilantro (optional)
• 1 teaspoon Lemon juice

Directions

Step 1

Rinse the red rice thoroughly under cold water until the water runs clear.

Step 2

In a medium saucepan, combine the red rice and 2 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and let simmer for 20-25 minutes or until the rice is cooked and the water is fully absorbed. Fluff with a fork and set aside.

Step 3

While the rice is cooking, finely chop the garlic, ginger, and green chilies. Dice the red bell pepper, carrot, and green beans into small bite-sized pieces. Slice the green onions and chop the cilantro, if using.

Step 4

Heat 1 teaspoon of vegetable oil in a large nonstick skillet or wok over medium heat.

Step 5

Add the garlic, ginger, and green chilies to the skillet. Sauté for 1-2 minutes until fragrant.

Step 6

Add the diced red bell pepper, carrot, and green beans to the skillet. Stir-fry the vegetables for 4-5 minutes until they are tender-crisp.

Step 7

Reduce the heat to low and stir in the cooked red rice. Mix well to combine with the vegetables.

Step 8

Add the soy sauce, sriracha, ground black pepper, and salt. Stir well to evenly coat the rice and vegetables in the sauce. Cook for 2-3 minutes, allowing the flavors to blend.

Step 9

Stir in the green onions and cilantro, if using, and cook for an additional 1 minute.

Step 10

Remove the skillet from heat and drizzle the rice with lemon juice for a bright, fresh finish.

Step 11

Serve hot as a main dish or as a flavorful side dish.

Nutrition Facts

Serving size	(1020.5g)

Amount per serving	% Daily Value*
Calories	896.3

Total Fat 10.1g	0%
Saturated Fat 0.8g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 2166.3mg	0%
Total Carbohydrate 180.3g	0%
Dietary Fiber 16.9g	0%
Total Sugars 12.6g
Protein 24.5g	0%

Vitamin D 0IU	0%
Calcium 134.3mg	0%
Iron 6.7mg	0%
Potassium 971.6mg	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: 10.0%

Protein: 10.8%

Carbs: 79.2%