Low Sodium Kampung Fried Rice

Transform your weeknight dinners with a healthy twist on a Malaysian classic—Low Sodium Kampung Fried Rice. This guilt-free, flavorful dish combines hearty brown rice, tender stir-fried chicken, and a medley of vibrant vegetables, including carrots, green beans, and red bell peppers, all seasoned with low sodium soy sauce and a hint of ground black pepper. Using olive oil and omitting traditional, sodium-heavy seasonings ensures a heart-healthy option without compromising on taste. Perfectly balanced with scrambled eggs and a burst of fresh lime juice, this quick 35-minute recipe is ideal for busy families seeking a nutritious and satisfying meal. Garnish with cilantro for added freshness and serve hot for a comforting, wholesome experience.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 cups Brown rice, cooked and cooled
• 200 grams Boneless, skinless chicken breast
• 2 large Eggs
• 1 medium Carrot, diced
• 100 grams Green beans, chopped
• 1 medium Red bell pepper, diced
• 1 small Onion, finely chopped
• 2 cloves Garlic, minced
• 3 tablespoons Low sodium soy sauce
• 2 tablespoons Olive oil
• 0.5 teaspoons Ground black pepper
• 2 tablespoons Cilantro, chopped (optional)
• 4 pieces Lime wedges

Directions

Step 1

Dice the chicken breast into small cubes and set aside.

Step 2

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

Step 3

Add the cubed chicken to the skillet and stir-fry until fully cooked, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 2-3 minutes.

Step 5

Push the onions and garlic to the side of the skillet. Crack the eggs into the skillet, scrambling and cooking until they just set.

Step 6

Add the diced carrot, green beans, and red bell pepper to the skillet. Stir-fry the vegetables for about 3 minutes until they start to soften.

Step 7

Return the cooked chicken to the skillet. Add the cooled cooked rice, and mix everything thoroughly.

Step 8

Pour the low sodium soy sauce over the rice mixture and sprinkle with ground black pepper. Stir well to ensure even distribution of the soy sauce.

Step 9

Continue stir-frying the rice mixture for another 3-5 minutes, until everything is heated through.

Step 10

Remove the skillet from heat and garnish with chopped cilantro, if using.

Step 11

Serve hot with lime wedges on the side for an extra zest.

Nutrition Facts

Serving size	(1155.4g)

Amount per serving	% Daily Value*
Calories	1333.8

Total Fat 49.3g	0%
Saturated Fat 10.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 542mg	0%
Sodium 2088.9mg	0%
Total Carbohydrate 126.6g	0%
Dietary Fiber 17.3g	0%
Total Sugars 15.3g
Protein 94.2g	0%

Vitamin D 92IU	0%
Calcium 238.4mg	0%
Iron 8.2mg	0%
Potassium 1778.1mg	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: 33.4%

Protein: 28.4%

Carbs: 38.2%