Low Sodium Sweet and Sour Rice

Discover the perfect balance of flavor and nutrition with this Low Sodium Sweet and Sour Rice recipe, a healthier twist on a beloved classic. Featuring fluffy brown rice, vibrant bell peppers, sweet pineapple chunks, and a tangy homemade sauce made with low-sodium soy sauce, rice vinegar, and honey, this dish delivers all the sweet and sour goodness you crave—without the extra salt. Lightly stir-fried with garlic, ginger, and a touch of sesame oil, it’s a wholesome, colorful meal that’s ready in just 35 minutes. Ideal for weeknight dinners, this one-pan recipe is low in sodium yet bursting with bold flavors, making it a family-friendly favorite. Serve it warm, garnished with fresh scallions, for a satisfying vegetarian entrée or a flavorful side dish. Perfect for anyone looking to enjoy sweet-and-sour flavors in a low-sodium, nutrient-packed package!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 cups cooked brown rice
• 1 cup pineapple chunks (unsweetened, canned or fresh)
• 1 medium, diced red bell pepper
• 1 medium, diced green bell pepper
• 1 medium, julienned carrots
• 1 medium, diced white or yellow onion
• 3 tablespoons rice vinegar
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon honey
• 2 tablespoons unsweetened tomato paste
• 1 tablespoon cornstarch
• 1 cup water
• 2 cloves, minced garlic
• 1 teaspoon, grated ginger
• 1 teaspoon sesame oil
• 2 stalks, sliced (for garnish) scallions

Directions

Step 1

In a small bowl, mix the rice vinegar, low-sodium soy sauce, honey, and unsweetened tomato paste. Set aside.

Step 2

In another small bowl, whisk the cornstarch with water until fully dissolved. Set aside as the thickening agent for the sauce.

Step 3

Heat a large skillet or wok over medium heat and add the sesame oil.

Step 4

Add the minced garlic and grated ginger to the skillet and sauté for 1 minute until fragrant.

Step 5

Add the diced onion, red bell pepper, green bell pepper, and carrots to the skillet. Stir-fry for 5-7 minutes, or until the vegetables become tender-crisp.

Step 6

Add the pineapple chunks to the skillet and stir to combine.

Step 7

Pour the vinegar-soy sauce mixture over the vegetables and pineapple, and bring the mixture to a gentle simmer.

Step 8

Once simmering, slowly stir in the cornstarch-water mixture to thicken the sauce. Continue cooking for 1-2 more minutes until the sauce coats the vegetables evenly.

Step 9

Add the cooked brown rice to the skillet and gently toss to combine with the sauce and vegetables.

Step 10

Taste and adjust sweetness or acidity if needed by adding more honey or rice vinegar.

Step 11

Remove from heat, garnish with sliced scallions, and serve warm.

Nutrition Facts

Serving size	(1510.4g)

Amount per serving	% Daily Value*
Calories	1022.4

Total Fat 19.3g	0%
Saturated Fat 3.2g	0%
Polyunsaturated Fat 7.4g
Cholesterol 0mg	0%
Sodium 1873.6mg	0%
Total Carbohydrate 199.1g	0%
Dietary Fiber 21.1g	0%
Total Sugars 62.2g
Protein 22.9g	0%

Vitamin D 0IU	0%
Calcium 174.9mg	0%
Iron 6.8mg	0%
Potassium 1913.7mg	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: 16.4%

Protein: 8.6%

Carbs: 75.0%