Low Sodium Nasi Goreng

Discover the vibrant flavors of Southeast Asia with this Low Sodium Nasi Goreng, a healthier twist on the classic Indonesian fried rice. Packed with hearty brown rice, tender shredded chicken, and an array of colorful vegetables like carrots, red bell pepper, and green beans, this dish is seasoned with low sodium soy sauce and fish sauce, striking the perfect balance of savory and tangy. Fluffy scrambled eggs and a punch of fresh lime juice elevate the dish, while garnishings of crisp cucumber slices, juicy tomato wedges, crushed unsalted peanuts, and aromatic cilantro add irresistible texture and brightness. Ideal for those watching their sodium intake, this easy-to-make one-pan wonder is both nutritious and satisfying. Perfect as a quick weeknight meal or an exotic dish to impress guests, this recipe is your ticket to guilt-free indulgence.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Brown rice
• 4 cups Water
• 2 tablespoons Sesame oil
• 3 cloves Garlic, minced
• 2 medium Shallots, finely chopped
• 1 medium Carrots, julienned
• 1 medium Red bell pepper, sliced
• 1 cup Green beans, chopped
• 1 cup Cooked chicken breast, shredded
• 2 tablespoons Low sodium soy sauce
• 1 tablespoon Fish sauce, low sodium
• 1 tablespoon Lime juice
• 0.5 teaspoons Black pepper
• 2 Eggs
• 2 Spring onions, chopped
• 1 Cucumber, thinly sliced
• 1 Tomato, wedges
• 0.25 cup Unsalted peanuts, crushed
• 0.5 cup Cilantro, chopped

Directions

Step 1

Begin by cooking the brown rice. In a pot, combine 2 cups of brown rice with 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes or until the rice is cooked through and water is absorbed. Once done, fluff with a fork and let it cool slightly.

Step 2

In a large wok or skillet, heat 2 tablespoons of sesame oil over medium-high heat. Add the minced garlic and chopped shallots, sautéing for 2-3 minutes until fragrant and the shallots are translucent.

Step 3

Add the julienned carrots, sliced red bell pepper, and chopped green beans. Stir-fry for about 5-7 minutes until the vegetables begin to soften but still retain some crunch.

Step 4

Push the veggies to one side of the wok and add the shredded chicken. Stir well to mix with the vegetables.

Step 5

Pour in the cooled brown rice, and stir everything together until well combined.

Step 6

In a small bowl, mix the low sodium soy sauce, low sodium fish sauce, lime juice, and black pepper. Pour this mixture over the rice and stir to ensure all the ingredients are evenly coated.

Step 7

Push the rice to one side of the wok again, then crack two eggs into the empty side. Scramble them quickly and, once cooked, mix into the rice.

Step 8

Stir in the chopped spring onions, allowing them to wilt slightly.

Step 9

Remove the wok from the heat and transfer the Nasi Goreng to a serving platter.

Step 10

Garnish with thinly sliced cucumber, tomato wedges, crushed unsalted peanuts, and chopped cilantro before serving.

Nutrition Facts

Serving size	(2570.5g)

Amount per serving	% Daily Value*
Calories	1665.0

Total Fat 66.1g	0%
Saturated Fat 12.4g	0%
Polyunsaturated Fat 11.7g
Cholesterol 574.8mg	0%
Sodium 2133.3mg	0%
Total Carbohydrate 155.8g	0%
Dietary Fiber 28.5g	0%
Total Sugars 28.1g
Protein 120.8g	0%

Vitamin D 84.8IU	0%
Calcium 459.7mg	0%
Iron 14.9mg	0%
Potassium 3022.8mg	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: 35.0%

Protein: 28.4%

Carbs: 36.6%