Low Sodium Fried Rice with Chicken and Vegetables

Elevate your weeknight meals with this wholesome and flavorful Low Sodium Fried Rice with Chicken and Vegetables! Packed with tender pieces of lean chicken breast, nutrient-rich brown rice, and a vibrant medley of carrots, peas, and green onions, this lightened-up version of a takeout classic delivers bold taste with less salt. Seasoned with low sodium soy sauce, garlic, and a touch of sesame oil, each bite bursts with savory goodness while staying heart-healthy. Perfectly scrambled eggs and a hint of black pepper add an extra layer of texture and flavor, making this dish both satisfying and guilt-free. Ready in just 35 minutes and perfect for meal prepping, this quick and easy fried rice recipe is a delicious way to enjoy a better-for-you comfort food at home.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 cups Cooked brown rice
• 1 pound Boneless, skinless chicken breast
• 1 cup Carrots
• 1 cup Frozen peas
• 4 stalks Green onions
• 2 cloves Garlic
• 2 tablespoons Low sodium soy sauce
• 2 tablespoons Olive oil
• 2 Eggs
• 0.5 teaspoon Black pepper
• 1 teaspoon Sesame oil

Directions

Step 1

Cook the brown rice according to the package instructions, if not already done, and set it aside to cool.

Step 2

Cut the chicken breast into bite-sized pieces and set aside.

Step 3

Peel and dice the carrots into small cubes, and slice the green onions thinly. Mince the garlic cloves finely.

Step 4

In a large nonstick skillet or wok, heat 1 tablespoon of olive oil over medium-high heat.

Step 5

Add the chicken pieces to the skillet and cook until they are browned and cooked through, about 5-7 minutes. Transfer the cooked chicken to a plate.

Step 6

In the same skillet, add the remaining tablespoon of olive oil. Add the carrots and cook for 3-4 minutes until they start to soften.

Step 7

Add the minced garlic, frozen peas, and half of the sliced green onions to the skillet. Cook for another 2-3 minutes.

Step 8

Push the vegetables to one side of the skillet and add the beaten eggs to the cleared side. Scramble the eggs until fully cooked and mix them with the vegetables.

Step 9

Return the chicken to the skillet and add the cooked brown rice.

Step 10

Drizzle the low sodium soy sauce and sesame oil over the mixture. Stir everything together and cook for another 3-4 minutes, allowing the flavors to meld.

Step 11

Season with black pepper and adjust the seasoning if needed. Garnish with the remaining sliced green onions before serving.

Step 12

Serve hot and enjoy your low sodium fried rice with chicken and vegetables.

Nutrition Facts

Serving size	(1364.7g)

Amount per serving	% Daily Value*
Calories	1971.7

Total Fat 72.8g	0%
Saturated Fat 15.2g	0%
Polyunsaturated Fat 10.1g
Cholesterol 757.6mg	0%
Sodium 2519.9mg	0%
Total Carbohydrate 143.0g	0%
Dietary Fiber 20.0g	0%
Total Sugars 17.7g
Protein 178.1g	0%

Vitamin D 104.7IU	0%
Calcium 266.2mg	0%
Iron 12.6mg	0%
Potassium 2726.1mg	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: 33.8%

Protein: 36.7%

Carbs: 29.5%