Low Sodium Chinese Fried Rice Recipes
LOW-SODIUM CHINESE FRIED RICE
BETTER than take-out!!! Flavors blend well and are delicious! The keys to success for this recipe is using COLD rice, otherwise it will be sticky. Also, for good flavor, sesame oil must be used. I have on occasion used either pork or chicken in this recipe which has been finely chopped. We could eat this dish every day!!!
Provided by Seasoned Cook
Categories < 30 Mins
Time 23m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- On low heat place 1 tablespoon of olive oil in large saucepan or wok. Cook beaten egg briefly, breaking into pieces. Remove and set aside.
- Add 2 tablespoons olive to saucepan or wok. Add onions, carrot and peas. Stir-fry for 2 minutes.
- Dissolve chicken bouillon cube in the 2 tablespoons water. Place in pan and add cold rice, garlic powder, soy sauce and sesame oil. Toss lightly to mix well and heat for 3 minutes. Add in egg pieces and mix.
- Additional soy sauce may be added to taste. (One cup of finely chopped pork or chicken pieces may be added.)
- Serve and enjoy!
CHINESE FRIED RICE
This Chinese fried rice has the flavor those other recipes are missing. Tastes like takeout. I want to dedicate this dish to Bergy, whose recipe "AM & B's Indonesian Mehoon" has inspired this dish. Make sure you season your rice with salt before it cooks. Add some butter to the cooking water, as well. Other seasonings should be added before you cook, as well, so it has time to get inside the rice. If you like sesame flavor, add 1 tsp. of it after you add the green onions, but do not use it as a cooking oil because it easily burns.
Provided by PalatablePastime
Categories Chicken
Time 28m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
- Allow wok to cool slightly.
- Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
- Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
- Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
- Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
- Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
- Set out additional soy sauce on the table, if desired.
CHICKEN FRIED RICE (LOW GI)
From the GI diet by Rick Gallop. "Chinese fried rice is generally high in fat and low in protein and fibre. This low-GI version is loaded with chicken and colourful vegetables and won't leave you feeling hungry again soon after eating it." - from his website.
Provided by Canuck Mum
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In saucepan, bring 1 1/4 cups of the chicken stock, rice and salt to boil. Reduce heat to low, cover and cook for 25 minutes or until liquid is absorbed. Fluff with fork and set aside.
- In large non-stick skillet heat sesame oil over medium high heat and cook chicken and mushrooms for about 8 minutes or until chicken is no longer pink. Add green onions, carrot, celery, chickpeas and cooked rice. Cook, stirring for 2 minutes, to combine.
- Add remaining chicken stock and soy sauce and cook for 5 minutes. Add bean sprouts and toss to combine.
Nutrition Facts : Calories 323.1, Fat 4.6, SaturatedFat 0.8, Cholesterol 37.8, Sodium 1350.3, Carbohydrate 48.6, Fiber 6.3, Sugar 4.9, Protein 22.7
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