Low Sodium Vegetable and Chicken Fried Rice
Savor the perfect balance of flavor and health with this Low Sodium Vegetable and Chicken Fried Rice. Packed with tender bites of lean chicken breast, vibrant vegetables like carrots, peas, and green onions, and hearty brown rice, this lighter twist on a takeout favorite is as nutritious as it is satisfying. Flavored with aromatic garlic, a hint of ground white pepper, and a splash of low sodium soy sauce, this dish delivers all the deliciousness without the excess salt. A quick scramble of eggs adds richness, while a touch of sesame oil provides a subtle nutty finish. Ready in just 35 minutes, this wholesome one-pan meal is perfect for busy weeknights or meal prep. Serve it warm and enjoy a guilt-free fried rice that's sure to impress!
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Ingredients
- 3 cups Cooked brown rice
- 1 pound Chicken breast (boneless, skinless)
- 1 cup Carrots (diced)
- 1 cup Frozen peas (thawed)
- 4 stalks Green onion (sliced)
- 2 tablespoons Low sodium soy sauce
- 1.5 tablespoons Sesame oil
- 3 cloves Garlic (minced)
- 2 large Eggs
- 0.25 teaspoons Ground white pepper
- 1 tablespoon Olive oil
Directions
Step 1
Prepare all ingredients by dicing the chicken, carrots, and green onions ahead of time. Ensure the rice is cooked and cooled for best results.
Step 2
Heat 1 tablespoon of olive oil in a large skillet or wok over medium heat. Add the diced chicken and cook for 5-7 minutes, stirring occasionally, until fully cooked and no longer pink. Remove the chicken from the skillet and set it aside on a plate.
Step 3
In the same skillet, heat 1 tablespoon of sesame oil over medium heat. Add the minced garlic and diced carrots, cooking for 3-4 minutes until the carrots begin to soften.
Step 4
Push the carrots and garlic to one side of the skillet. Crack the eggs into the empty space and scramble them, stirring constantly, until they begin to set.
Step 5
Combine the scrambled eggs with the carrots and garlic. Add the cooled brown rice to the skillet, breaking up any clumps, and stir everything together.
Step 6
Drizzle the rice mixture with 2 tablespoons of low sodium soy sauce and sprinkle with 1/4 teaspoon of ground white pepper. Toss to coat evenly.
Step 7
Add the cooked chicken back into the skillet, along with the thawed peas and sliced green onions. Cook for an additional 3-4 minutes, stirring frequently to combine and heat everything through.
Step 8
Finish with 1/2 tablespoon of sesame oil for added flavor. Taste and adjust seasonings if needed, keeping the low-sodium focus in mind.
Step 9
Serve warm and enjoy your low sodium vegetable and chicken fried rice!
Nutrition Facts
| Serving size | (1713.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2229.9 |
| Total Fat 67.9g | 0% |
| Saturated Fat 14.5g | 0% |
| Polyunsaturated Fat 12.3g | |
| Cholesterol 757.6mg | 0% |
| Sodium 2995.9mg | 0% |
| Total Carbohydrate 210.5g | 0% |
| Dietary Fiber 28.4g | 0% |
| Total Sugars 26.3g | |
| Protein 186.8g | 0% |
| Vitamin D 141.0IU | 0% |
| Calcium 305.7mg | 0% |
| Iron 14.4mg | 0% |
| Potassium 3317.5mg | 0% |
Source of Calories