Low Sodium Fried Rice
A low sodium fried rice recipe that renal-friendly and packed with flavor.
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Servings: 6 servings
Calories: 97kcal
Ingredients
- 4 cups cauliflower rice frozen
- 2 cloves garlic pressed or minced
- 1 small yellow onion finely chopped (about 1 cup)
- 1/2 cup frozen peas
- 1/2 cup carrots cubed
- 1/2 cup purple cabbage shredded
- 2 eggs beaten
- 1 tablespoon sesame oil
- 2 tablespoons Coconut Aminos
- 1 tablespoon Rice Vinegar
- 1 tablespoon light brown sugar
- 1 tablespoon fresh ginger root
- Pinch red pepper flakes
Toppings (Optional):
- 3 stalks green onions chopped
- Orange zest
Instructions
- Heat a large wok (or skillet) over medium heat and drizzle in sesame oil. Add garlic, onion, peas, carrots, and cabbage and saute until tender, about 2 minutes.
- Meanwhile in a small bowl, whisk together Coconut Aminos, rice vinegar, brown sugar, ginger and red pepper flakes; set aside.
- Slide veggie mixture to one side of the wok and add in the beaten eggs, scrambling until cooked through and then incorporate with the veggies.
- Stir in cauliflower "rice" and pour the soy sauce mixture over top, mixing well. Cook for an additional 5-6 minutes, until cauliflower is soft and tender. Note, if you want to reduce the cooking time, you can thaw the rice before hand.
- Top with green onions and a little orange zest and enjoy!
Nutrition
Serving: 0.66cup | Calories: 97kcal | Carbohydrates: 12g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 166mg | Potassium: 346mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2097IU | Vitamin C: 44mg | Calcium: 44mg | Iron: 1mg
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