Low Sodium Veggie Fried Rice

Elevate your weeknight meals with this flavorful and heart-healthy Low Sodium Veggie Fried Rice! Packed with wholesome ingredients like fiber-rich brown rice, vibrant carrots, bell peppers, and protein-packed optional eggs, this dish is a delicious way to enjoy classic fried rice with a healthy twist. Fresh garlic and ginger add aromatic depth, while a touch of low sodium soy sauce or coconut aminos keeps the sodium in check without sacrificing bold umami flavor. This quick and easy recipe, ready in just 30 minutes, is perfect for meal prep, and the customizable veggie mix makes it a great option for using up what’s in your fridge. Serve as a satisfying main course or a nutrient-packed side dish—complete with a sprinkle of green onions and fresh cilantro for a burst of color and flavor!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 3 cups Cooked and cooled brown rice
• 2 tablespoons Olive oil
• 3 cloves Garlic, minced
• 1 teaspoon Fresh ginger, grated
• 1 medium Carrot, diced
• 1 medium Bell pepper, diced (any color)
• 0.5 cup Frozen peas
• 3 stalks Green onion, sliced
• 3 tablespoons Low sodium soy sauce or coconut aminos
• 1 teaspoon Toasted sesame oil
• 2 large Eggs, beaten (optional for vegetarian version)
• 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
• 0.25 teaspoon Black pepper

Directions

Step 1

Prepare 3 cups of cooked brown rice ahead of time, ensuring it is fully cooled. This helps achieve the best texture for fried rice.

Step 2

Heat a large skillet or wok over medium-high heat and add 1 tablespoon of olive oil.

Step 3

If using eggs, pour the beaten eggs into the skillet and scramble them until fully cooked. Remove the eggs from the skillet and set aside.

Step 4

Add another tablespoon of olive oil to the skillet. Add the minced garlic and grated ginger. Sauté for 30 seconds until fragrant.

Step 5

Stir in the diced carrots and bell peppers. Cook for 3-4 minutes until they start to soften.

Step 6

Add the frozen peas and cook for another 2 minutes, stirring frequently.

Step 7

Push the vegetables to one side of the skillet and add the cooked rice to the other side. Spread the rice out in an even layer and allow it to heat for 2-3 minutes without stirring.

Step 8

Drizzle the low sodium soy sauce or coconut aminos and toasted sesame oil over the rice. Stir everything together, incorporating the vegetables evenly with the rice.

Step 9

Return the cooked scrambled eggs to the skillet (if using) and mix well. Season with black pepper to taste.

Step 10

Garnish with sliced green onions and chopped cilantro, if desired. Serve immediately and enjoy!

Nutrition Facts

Serving size	(1084.9g)

Amount per serving	% Daily Value*
Calories	1281.3

Total Fat 49.0g	0%
Saturated Fat 9.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 370mg	0%
Sodium 1720.6mg	0%
Total Carbohydrate 172.6g	0%
Dietary Fiber 20.4g	0%
Total Sugars 15.3g
Protein 38.1g	0%

Vitamin D 80IU	0%
Calcium 210.9mg	0%
Iron 7.6mg	0%
Potassium 1308.4mg	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: 34.4%

Protein: 11.9%

Carbs: 53.8%