Low Sodium Fried Rice Recipe
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Jump to RecipeThis low sodium fried rice recipe is a quick and easy side dish – made with cooked rice, fresh or frozen vegetables, eggs, and a savory sauce.
It’s inexpensive and versatile, and can be made in just 20 minutes!
Want more low sodium rice recipes? Try our low sodium rice pilaf, low sodium cilantro lime rice, or our low sodium chicken and rice casserole!
Rice is one of our favorite low sodium pantry staples! It’s inexpensive, easy to find, and has 0mg sodium. And it’s a blank slate – it’ll take on whatever flavors you add to it (like low sodium sweet and sour sauce or low sodium teriyaki sauce), so makes a great side dish for any protein!
This fried rice recipe is especially good if you have leftover rice in the refrigerator. Melt some unsalted butter in a wok or large pan, add garlic vegetables, and some spices, and toss in the rice and fry away.
You can mix this recipe up by adding a variety of veggies to vegetarian fried rice, but green onions, peas, and carrots are my favorites. I also love to crack an egg in the wok too, for a little flavor and added protein
Why This Recipe Works
- It’s easy, cooks of any skill level can make this recipe.
- This fried rice is a great alternative to take out (which can be loaded with salt and perservatives).
- Versatile – add your favorite veggies or spices in.
- Add your favorite protein! You can add in low sodium grilled chicken, tofu, or even sliced low sodium steak.
Low Sodium Side Dishes
Instead of tossing that old leftover rice, transform it! The beauty of this recipe is that it actually tasted better with leftover white or brown rice, rather than fresh.
You’ll save money by not throwing away food, and have a fantastic and flavorful side dish or main entrée ready in about 15 minutes.
Browse all our low sodium side dish recipes to find your next favorite!
Ingredients You’ll Need
See the recipe card below for a full list of instructions and ingredient amounts!
- Leftover Rice: You can use any variety you have – white rice, brown rice, jasmine rice, or basmati rice!
- Unsalted Butter
- Sesame Oil: The sesame oil gives the perfect toasty flavor to the rice. Toasted sesame oil is traditional in a lot of Asian dishes, and will give this fried rice the perfect flavor.
- Onion: for flavor and crunch
- Fresh garlic
- Peas & Carrots: I used a frozen bagged mix for this recipe
- Ginger: fresh ginger is a great way to add flavor to any recipe!
- Eggs: Cooked right in the wok for a little extra protein.
- Low sodium soy sauce or substitute – I like this version which has the lowest sodium content per tablespoon)
How To Make This Recipe
- In a wok or large pan, melt the unsalted butter and add the sesame oil over medium heat. Add the onion, garlic, and ginger and sauté for 4 to 5 minutes until veggies have softened.
- Move the veggie mix over to one side of the wok, and add the peas and carrots. Sauté for another 4 minutes. Then move all ingredients to the same side of the pan.
- Crack the eggs, and stir with a wooden spoon to scramble them. Add the sriracha to the eggs. Continue to scramble and scrape the bottom of the wok for 2 to 3 minutes until eggs are completely cooked.
- Now, add the rice and stir all ingredients together to combine well. Add the low sodium soy sauce and green onions. Juice the lemon over the fried rice and stir.
- Taste and adjust seasoning as needed. Serve and garnish with extra green onions if desired!
Recipe FAQs
This low sodium fried rice recipe has about 120mg of sodium per 1-cup serving of fried rice, as it’s made with low sodium ingredients. If you are at a restaurant, the sodium content will depend on the ingredients they use – always ask the restaurant if they can provide nutritional information before ordering.
Common vegetables to add are carrots, peas, peppers, and green onions, but you can add any veggies you like. Broccoli, spinach, and zucchini are great low-sodium options as well. I like to use frozen mixed vegetables, which are a great option if you don’t have fresh.
No, most plain or toasted sesame oils have 0-20mg of sodium per servings. It adds a rich and savory flavor to the fried rice without increasing the salt content, making it a great add-in, and giving the rice a similar flavor to take out.
Yes! Fried rice often tastes better when made with day-old rice. You can cook the rice in advance and store it in the fridge to use for your fried rice the next day.
More Low Salt Side Dish Ideas
- Low Sodium Pad Thai Noodles
- Low Sodium Grilled Vegetables
- Salt-Free Pico De Gallo Salsa
- Low Sodium Baked Potato Recipe
- Low Sodium Honey Baked Carrots
Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more easy low sodium recipes.
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Low Sodium Fried Rice
Equipment
- Wok or Large Pan
Ingredients
- 4 cups cooked rice
- 2 tablespoons unsalted butter
- 1 tablespoon toasted sesame oil
- 1 cup sweet onion chopped
- 4 cloves garlic minced
- 1 inch knob ginger minced
- 1.5 cups frozen peas & carrots blend
- 2 eggs
- 1 tablespoon low sodium sriracha
- 1 teaspoon low sodium soy sauce
- 4 green onions sliced
- 1 lemon juiced
Instructions
- In a wok or large pan, melt the unsalted butter and add the sesame oil over medium heat. Add the onion, garlic, and ginger and sauté for 4 to 5 minutes until veggies have softened.
- Move the veggie mix over to one side of the wok, and add the peas and carrots. Sauté for another 4 minutes. Then move all ingredients to the same side of the pan.
- Crack the eggs, and stir with a wooden spoon to scramble them. Add the sriracha to the eggs. Continue to scramble and scrape the bottom of the wok for 2 to 3 minutes until eggs are completely cooked.
- Now, add the rice and stir all ingredients together to combine well. Add the low sodium soy sauce and green onions. Juice the lemon over the fried rice and stir.
- Taste and adjust seasoning as needed. Serve and garnish with extra green onions if desired!
Notes
Recipe Size
This recipe makes ~6 1-cup servings. The nutritional information above is estimated for one 1-cup serving. I used a low sodium soy sauce with 150mg per teaspoon in my calculations above. Your sodium content will vary based on the ingredients you use in your kitchen.Nutrition
*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
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Very economical yet just as good as take out
Great with orange chicken
I love it
I made this yesterday and it was very good. These recipes don’t have a ton of ingredients and simple to prepare. Thank you.
Super tasty and delish