Low Sodium Fried Rice with Sausage
Elevate your weeknight dinners with this hearty and flavorful Low Sodium Fried Rice with Sausage! This wholesome twist on a classic takeout favorite features nutty brown rice cooked to perfection in low sodium chicken broth, combined with savory chicken sausage, vibrant veggies, and a hint of garlic and ginger for an aromatic boost. Scrambled eggs and a splash of low sodium soy sauce unite the ingredients in perfect harmony, while green onions add a fresh, zesty finish. Quick to prepare in under an hour and bursting with nutrition, this dish is ideal for those looking to reduce sodium without sacrificing big bold flavors. Perfect as a satisfying main dish or a healthy side, it’s a crowd-pleaser you’ll return to time and time again.
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Ingredients
- 2 cups brown rice
- 2.5 cups low sodium chicken broth
- 8 ounces low sodium chicken sausage
- 2 tablespoons olive oil
- 2 large egg
- 1 cup frozen peas
- 1 medium carrot
- 1 medium bell pepper
- 3 stalks green onion
- 2 cloves garlic
- 1 teaspoon ginger
- 3 tablespoons low sodium soy sauce
- 0.25 teaspoon black pepper
Directions
Step 1
Rinse the brown rice under cold water and drain well.
Step 2
In a medium saucepan, bring the low sodium chicken broth to a boil. Add the rinsed rice, cover, reduce the heat to low, and simmer for 25-30 minutes, or until the rice is tender and all the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
Step 3
Slice the low sodium chicken sausage into small pieces. Dice the carrot and bell pepper into small cubes. Mince the garlic and finely chop the green onions.
Step 4
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sausage pieces and cook for 4-5 minutes, stirring occasionally, until browned and cooked through. Remove the sausage from the skillet and set aside.
Step 5
In the same skillet, add another tablespoon of olive oil and sauté the garlic and ginger for 30 seconds, until fragrant. Add the diced carrot and bell pepper, and cook for 3-4 minutes until the vegetables are tender.
Step 6
Push the vegetables to one side of the skillet. Crack the eggs into the empty side and scramble them until fully cooked, then mix with the vegetables.
Step 7
Return the cooked sausage to the skillet along with the cooked rice and frozen peas. Pour in the low sodium soy sauce and sprinkle with black pepper. Stir well to combine all ingredients and heat through, about 3-4 minutes.
Step 8
Garnish with chopped green onions and serve hot.
Nutrition Facts
| Serving size | (1809.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1539.4 |
| Total Fat 67.1g | 0% |
| Saturated Fat 14.8g | 0% |
| Polyunsaturated Fat 6.7g | |
| Cholesterol 599.1mg | 0% |
| Sodium 4075.7mg | 0% |
| Total Carbohydrate 140.5g | 0% |
| Dietary Fiber 21.2g | 0% |
| Total Sugars 18.8g | |
| Protein 90.4g | 0% |
| Vitamin D 107.5IU | 0% |
| Calcium 298.5mg | 0% |
| Iron 11.0mg | 0% |
| Potassium 2449.1mg | 0% |
Source of Calories