Low Sodium Combination Fried Rice

Elevate your fried rice game with this flavorful and heart-healthy Low Sodium Combination Fried Rice, a perfect weeknight meal packed with vibrant ingredients and bold flavors. This recipe swaps traditional white rice for nutrient-rich brown rice, paired with tender chicken, succulent shrimp, and a colorful medley of vegetables like carrots, peas, and red bell peppers. Seasoned with aromatic garlic, fresh ginger, and a splash of low sodium soy sauce, this dish achieves big flavor without the extra salt. The addition of scrambled eggs and a drizzle of sesame oil ties everything together for a satisfying, protein-packed one-pan dinner. Ready in under an hour, this easy fried rice recipe is a wholesome and delicious way to enjoy your favorite takeout classic at home!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups brown rice
• 4 cups water
• 1 piece boneless skinless chicken breast
• 8 ounces shrimp, peeled and deveined
• 1 medium carrot, diced
• 1 cup frozen peas
• 3 pieces green onions, sliced
• 1 medium red bell pepper, diced
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 3 tablespoons low sodium soy sauce
• 2 pieces egg, beaten
• 2 tablespoons sesame oil
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil

Directions

Step 1

Rinse the brown rice under cold water. In a medium-sized pot, bring 4 cups of water to a boil, add the rice, and reduce the heat to low. Cover and simmer for about 40 minutes or until the rice is tender and water is absorbed. Let it cool once done.

Step 2

While the rice is cooking, dice the chicken breast into small bite-sized pieces and season them with a little black pepper.

Step 3

In a large non-stick skillet or wok, heat 2 tablespoons of olive oil over medium heat. Add the chicken pieces and cook until they are fully cooked and golden brown, about 6-8 minutes. Remove the chicken from the pan and set aside.

Step 4

In the same pan, add the shrimp and sauté until pink and cooked through, about 4 minutes. Remove the shrimp and set aside with the chicken.

Step 5

Add the sesame oil to the pan, then add the diced carrots and red bell pepper. Sauté for 5 minutes until slightly softened.

Step 6

Add the garlic and ginger to the vegetables, and stir-fry for an additional 2 minutes until fragrant.

Step 7

Push the vegetables to one side of the pan and pour in the beaten eggs. Scramble them in the pan until fully cooked, then mix them with the vegetables.

Step 8

Add the cooled rice to the pan and stir everything together.

Step 9

Pour the low sodium soy sauce over the rice mixture and add the frozen peas. Stir-fry everything for an additional 5 minutes until the peas are heated through and the rice is well mixed.

Step 10

Return the cooked chicken and shrimp to the pan. Add the sliced green onions and gently toss to combine everything evenly.

Step 11

Cook for another 2-3 minutes until everything is heated through. Adjust the seasoning if necessary, serve hot.

Nutrition Facts

Serving size	(2351.4g)

Amount per serving	% Daily Value*
Calories	1810.5

Total Fat 79.1g	0%
Saturated Fat 14.5g	0%
Polyunsaturated Fat 14.4g
Cholesterol 945.0mg	0%
Sodium 2518.4mg	0%
Total Carbohydrate 139.7g	0%
Dietary Fiber 21.3g	0%
Total Sugars 19.2g
Protein 141.2g	0%

Vitamin D 80IU	0%
Calcium 403.6mg	0%
Iron 10.8mg	0%
Potassium 2443.8mg	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: 38.8%

Protein: 30.8%

Carbs: 30.4%