Low Sodium Fried Rice
Yield: 3 3/4 cup servings
Materials
- 1 tsp canola oil
- 6 oz boneless skinless chicken thighs
- 1 1/2 cups leftover brown rice bonus to make it with low sodium broth
- 1 cup carrots, peeled & diced
- 3/4 cup frozen peas
- 1/2 cup onion, diced
- 1/2 cup green onions, chopped save some for garnish
- 2 fresh garlic gloves, minced or 1/4 tsp garlic powder
- 2 tsp fresh ginger, grated or minced or 1/2 tsp ground ginger
- 1 egg
- 2 tbsp coconut aminos
- 2 tsp rice vinegar
- Low-sodium hot sauce optional
Instructions
- Heat a large skillet over medium-high heat and add the oil.
- Dice your chicken or preferred protein and cook in the skilled for 6-8 minutes or until fully cooked. Remove from the pan and set aside.
- Add cooked rice, diced carrots, peas and chopped onions to the skillet. Cover and cook for 5 minutes, stirring occasionally.
- Stir in green onions, garlic and ginger. Push the rice mixture to the edges of the skillet, creating a space in the center.
- Crack an egg into the center and scramble until fully cooked, then mix it into the rice.
- Return the cooked chicken or protein to the pan. Add coconut aminos, rice vinegar, and hot sauce to taste. Stir well to combine everything evenly.
- Try serving it with quick pickled cucumbers! Recipe on my site!
Notes
Notes & Nutrition Information
- You can use frozen or low sodium canned mixed vegetables, just make sure to drain and rinse canned products.
- Nutrition per serving: 347 calories, 8g fat, 2g saturated fat, 155 mg cholesterol, 334 mg sodium, 44g carbohydrates, 6g fiber, 0g added sugar, 24g protein, 528 mg potassium, 321 mg phosphorus, 40 mg oxalate