Low Sodium Crispy Rice

Get ready to elevate your side dishes with this flavorful Low Sodium Crispy Rice recipe! This dish combines perfectly cooked jasmine rice with a medley of colorful vegetables—like onion, green bell pepper, and julienned carrot—stir-fried to perfection. The low sodium soy sauce adds a savory depth without overwhelming your salt intake, while a golden, crispy layer of rice brings a satisfying crunch to every bite. Garnished with fresh green onions and toasted sesame seeds, this recipe is packed with vibrant textures and flavors. Quick to prepare with simple pantry staples, it's an irresistible, healthier twist on the classic crispy rice recipe. Serve it as a standalone vegetarian dish or pair it with your favorite protein for a complete, wholesome meal!

Nutriscore Rating: 69/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup jasmine rice
• 1.5 cups water
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 0.5 medium onion, finely chopped
• 0.5 medium green bell pepper, diced
• 1 medium carrot, julienned
• 2 tablespoons low sodium soy sauce
• 0.5 teaspoon ground black pepper
• 2 whole green onions, sliced
• 1 tablespoon sesame seeds, toasted

Directions

Step 1

Rinse the rice under cold water until the water runs clear to remove excess starch.

Step 2

In a medium saucepan over high heat, combine the rice with 1.5 cups of water and bring to a boil.

Step 3

Once boiling, reduce the heat to low, cover, and simmer for about 18 minutes or until the water is absorbed and the rice is cooked through.

Step 4

Remove the cooked rice from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork and allow it to cool completely.

Step 5

In a large non-stick frying pan or wok, heat 2 tablespoons of olive oil over medium-high heat.

Step 6

Add the minced garlic and sauté for 1 minute until fragrant, making sure not to burn the garlic.

Step 7

Add the chopped onion, diced green bell pepper, and julienned carrot to the pan. Stir-fry for 5 minutes or until the vegetables begin to soften.

Step 8

Transfer the cooled rice to the pan, along with the remaining 1 tablespoon of olive oil.

Step 9

Spread the rice evenly across the pan and allow it to cook undisturbed for about 5 minutes until the bottom becomes crispy and golden brown.

Step 10

Gently stir the rice and vegetables, incorporating the crispy bits from the bottom.

Step 11

Pour in the low sodium soy sauce and sprinkle with ground black pepper, stirring well to coat the rice evenly.

Step 12

Continue to cook for another 2-3 minutes, allowing the soy sauce to infuse and slightly caramelize the rice.

Step 13

Remove from heat and stir in the sliced green onions.

Step 14

Transfer the crispy rice to a serving dish and garnish with toasted sesame seeds before serving.

Nutrition Facts

Serving size	(856.1g)

Amount per serving	% Daily Value*
Calories	820.1

Total Fat 47.4g	0%
Saturated Fat 7.4g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 1218.1mg	0%
Total Carbohydrate 87.1g	0%
Dietary Fiber 7.2g	0%
Total Sugars 7.6g
Protein 13.3g	0%

Vitamin D 0IU	0%
Calcium 223.8mg	0%
Iron 3.8mg	0%
Potassium 736.2mg	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: 51.5%

Protein: 6.4%

Carbs: 42.1%