Low Sodium Vegetable and Shrimp Fried Rice

Elevate your weeknight dinners with this Low Sodium Vegetable and Shrimp Fried Rice recipe—a healthier twist on a takeout classic that's bursting with flavor and color. Made with nutrient-rich brown rice, tender shrimp, and a vibrant medley of peas, carrots, and bell peppers, this fried rice delivers on taste without the excess sodium. Aromatic garlic, ginger, and a splash of low sodium soy sauce infuse the dish with bold, savory notes, while a hint of sesame oil adds nutty depth. Quick to prepare and ready in just 35 minutes, this dish is ideal for busy days and makes a satisfying, well-balanced meal for the whole family. Perfect for those watching their sodium intake, this recipe is proof that delicious doesn't have to mean unhealthy! Serve as is or pair with a fresh side salad for an extra boost of greens.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 3 cups Cooked brown rice (preferably day-old)
• 10 ounces Cooked shrimp, deveined and peeled
• 2 tablespoons Low sodium soy sauce
• 1 tablespoon Sesame oil
• 2 tablespoons Canola oil
• 2 large Eggs
• 1 cup Frozen peas and carrots mix
• 1 medium Red bell pepper, diced
• 2 stalks Green onions, sliced
• 2 cloves Garlic cloves, minced
• 1 teaspoon Fresh ginger, minced
• 0.25 teaspoon Crushed red pepper flakes (optional, for heat)
• 2 tablespoons Reduced sodium chicken or vegetable broth
• 0.25 teaspoon Ground black pepper

Directions

Step 1

Prepare all your ingredients before starting. Dice the bell pepper, slice green onions, and mince garlic and ginger.

Step 2

Heat 1 tablespoon of canola oil in a large skillet or wok over medium heat. Crack the eggs into the pan and scramble them until cooked. Remove the eggs from the pan and set aside.

Step 3

Add the remaining 1 tablespoon of canola oil and 1 tablespoon of sesame oil to the skillet. Increase the heat to medium-high. Add the minced garlic and ginger, and sauté for 30 seconds until fragrant.

Step 4

Add the diced red bell pepper and the frozen peas and carrots mix. Stir-fry for 3-4 minutes until the vegetables are tender and heated through.

Step 5

Push the vegetables to one side of the skillet and add the shrimp to the empty space. Cook for 2-3 minutes until pink and opaque, flipping halfway through.

Step 6

Add the cooked brown rice to the skillet, followed by the low sodium soy sauce and reduced sodium broth. Toss everything together and stir-fry for 3-4 minutes, ensuring the rice is evenly coated with the sauce and heated through.

Step 7

Stir in the scrambled eggs, green onions, and crushed red pepper flakes (if using). Sprinkle with black pepper to taste.

Step 8

Remove from heat and serve immediately. Enjoy your low sodium vegetable and shrimp fried rice!

Nutrition Facts

Serving size	(1468.8g)

Amount per serving	% Daily Value*
Calories	1651.3

Total Fat 61.3g	0%
Saturated Fat 9.1g	0%
Polyunsaturated Fat 13.0g
Cholesterol 925.6mg	0%
Sodium 2274.6mg	0%
Total Carbohydrate 173.4g	0%
Dietary Fiber 23.0g	0%
Total Sugars 18.9g
Protein 108.5g	0%

Vitamin D 82IU	0%
Calcium 343.3mg	0%
Iron 11.0mg	0%
Potassium 2090.2mg	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: 32.9%

Protein: 25.8%

Carbs: 41.3%