Sugar-Free Sweet and Sour Rice

Elevate your weeknight dinners with Sugar-Free Sweet and Sour Rice, a vibrant, guilt-free twist on a classic favorite. This wholesome recipe features nutty brown rice topped with a medley of crisp, colorful vegetables—carrots, bell peppers, and zucchini—infused with the tangy-sweet flavors of pineapple, ginger, and garlic. The secret lies in the easy-to-make, sugar-free sauce, thickened naturally with cornstarch and brightened with tamari and rice vinegar, creating the perfect balance of bold flavors without added sugars. Ready in just under an hour, this delicious dish is vegan-friendly, low-sodium, and packed with fresh ingredients, making it both nutritious and satisfying. Garnish with sesame seeds and green onions for a touch of elegance, and serve it as a light, flavorful main course the whole family will love.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Brown rice
• 2 cups Water
• 1 cup Pineapple chunks (unsweetened, with juice reserved)
• 3 tablespoons Rice vinegar
• 2 tablespoons Tamari or low-sodium soy sauce
• 1.5 tablespoons Tomato paste (unsweetened)
• 1 teaspoon Fresh ginger, grated
• 2 cloves Fresh garlic, minced
• 1 medium Carrot, thinly sliced
• 1 medium Red bell pepper, chopped
• 1 medium Green bell pepper, chopped
• 1 small Zucchini, sliced into half moons
• 1 tablespoon Cornstarch
• 2 tablespoons Water (for cornstarch slurry)
• 1 tablespoon Sesame oil
• 2 stalks Green onions, chopped (optional, for garnish)
• 1 teaspoon Sesame seeds (optional, for garnish)

Directions

Step 1

Rinse the brown rice under cold water to remove excess starch. In a medium saucepan, combine 1 cup of rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes until the water is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 10 minutes.

Step 2

While the rice is cooking, prepare the sauce. In a small bowl, mix the reserved juice from the pineapple chunks (approximately 1/4 cup), rice vinegar, tamari or soy sauce, tomato paste, grated ginger, and minced garlic. Stir until well combined and set aside.

Step 3

In a small saucepan, create the cornstarch slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of water until smooth. Gradually whisk this into the prepared sauce mixture. Heat the sauce over medium heat, stirring occasionally, until it thickens. Remove from heat and set aside.

Step 4

Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the carrots and stir-fry for 3 minutes. Then, add the red and green bell peppers, zucchini, and pineapple chunks. Stir-fry for another 5 minutes until the vegetables are tender but still crisp.

Step 5

Pour the sweet and sour sauce over the vegetables in the skillet. Stir to coat the vegetables evenly and simmer for 2 minutes to meld the flavors together.

Step 6

To serve, divide the cooked rice among four bowls or plates. Top each portion with the sweet and sour vegetable mixture. Garnish with chopped green onions and sesame seeds, if desired.

Step 7

Enjoy your Sugar-Free Sweet and Sour Rice as a wholesome, flavorful meal!

Nutrition Facts

Serving size	(1587.2g)

Amount per serving	% Daily Value*
Calories	693.1

Total Fat 19.1g	0%
Saturated Fat 2.9g	0%
Polyunsaturated Fat 5.8g
Cholesterol 0mg	0%
Sodium 1503.7mg	0%
Total Carbohydrate 120.7g	0%
Dietary Fiber 17.8g	0%
Total Sugars 47.7g
Protein 17.7g	0%

Vitamin D 0IU	0%
Calcium 215.1mg	0%
Iron 5.1mg	0%
Potassium 1863.4mg	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: 23.7%

Protein: 9.8%

Carbs: 66.5%