Low Sodium Arroz Frito (Fried Rice)

Delight your taste buds with this flavorful and healthy twist on a classic takeout favorite—Low Sodium Arroz Frito (Fried Rice). This vibrant dish combines fluffy long-grain white rice with colorful veggies like carrots, peas, and red bell pepper, all stir-fried to perfection in aromatic garlic and ginger. Crafted with home cooks in mind, it swaps high-sodium sauces for a lighter low-sodium soy sauce, ensuring bold flavor without compromising health. Scrambled eggs add a hearty touch, while fragrant sesame oil and a sprinkle of green onions bring a delicious finishing note. Ready in just 40 minutes, this easy, heart-healthy fried rice is perfect as a standalone meal or a versatile side dish. A guilt-free take on comfort food that’s big on taste and low on sodium!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 cups long-grain white rice
• 4 cups water
• 3 tablespoons vegetable oil
• 2 pieces large eggs
• 2 cloves garlic, minced
• 1 medium carrot, finely diced
• 1 cup green peas, frozen
• 1 small red bell pepper, diced
• 3 stalks green onions, sliced
• 1 teaspoon fresh ginger, grated
• 3 tablespoons low-sodium soy sauce
• 1 teaspoon sesame oil
• 0.5 teaspoon black pepper, freshly ground

Directions

Step 1

Begin by cooking the rice: Rinse 2 cups of long-grain white rice under cold water until the water runs clear. Place the rice in a pot with 4 cups of water and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes. Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork and cool completely before using.

Step 2

While the rice is cooling, prepare your vegetables: mince 2 cloves of garlic, finely dice a medium carrot, dice a small red bell pepper, slice 3 green onion stalks, and grate 1 teaspoon of fresh ginger.

Step 3

In a large non-stick skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Beat 2 large eggs and pour them into the pan. Scramble the eggs lightly and cook until just set. Remove them from the pan and set aside.

Step 4

Add the remaining 2 tablespoons of vegetable oil to the skillet. Add the minced garlic and grated ginger, and sauté for 30 seconds until fragrant.

Step 5

Add the diced carrot, frozen green peas, and diced red bell pepper. Stir-fry the vegetables for about 3-4 minutes, until they start to tenderize.

Step 6

Add the cooled rice to the skillet, breaking up any clumps with a spatula. Stir-fry for another 3-4 minutes, until the rice is heated through.

Step 7

Return the cooked eggs to the skillet. Pour over 3 tablespoons of low-sodium soy sauce and 1 teaspoon of sesame oil. Add 0.5 teaspoon of freshly ground black pepper. Mix everything thoroughly to combine and heat for another 2 minutes.

Step 8

Finally, sprinkle the sliced green onions over the rice, giving it one last stir. Remove from heat and serve warm.

Nutrition Facts

Serving size	(1975.7g)

Amount per serving	% Daily Value*
Calories	1374.9

Total Fat 65.5g	0%
Saturated Fat 11.1g	0%
Polyunsaturated Fat 31.2g
Cholesterol 372mg	0%
Sodium 2055.0mg	0%
Total Carbohydrate 162.5g	0%
Dietary Fiber 15.4g	0%
Total Sugars 17.1g
Protein 40.3g	0%

Vitamin D 80IU	0%
Calcium 284.4mg	0%
Iron 12.5mg	0%
Potassium 1150.7mg	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: 42.1%

Protein: 11.5%

Carbs: 46.4%