Heart-Healthy Kampung Fried Rice

Elevate your mealtime with this Heart-Healthy Kampung Fried Rice, a guilt-free twist on a beloved classic. Packed with nourishing ingredients like fiber-rich brown rice, tender skinless chicken breast, and a vibrant medley of vegetables—red bell pepper, broccoli, carrots, and peas—this dish is as wholesome as it is scrumptious. Flavored with aromatic garlic, onion, and reduced-sodium soy sauce, and lightly sautéed in heart-friendly olive oil, it delivers big on taste while supporting your well-being. Protein-packed eggs and a finishing touch of fresh cilantro and spring onions bring extra zest to every bite. Squeeze a lime wedge over this quick and nutritious stir-fry to brighten the flavors. Ready in just 35 minutes, this recipe is perfect for busy weeknights, serving up to 4 with ease. Enjoy a healthier take on a comforting favorite!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 cups Brown rice, cooked and cooled
• 2 tablespoons Olive oil
• 3 cloves Garlic, minced
• 1 medium Onion, finely chopped
• 1 medium Red bell pepper, diced
• 2 medium Carrots, diced
• 1 cup Broccoli florets
• 0.5 cup Frozen peas
• 1 cup Skinless chicken breast, diced
• 3 tablespoons Reduced-sodium soy sauce
• 2 large Eggs
• 2 stalks Spring onions, chopped
• 0.25 cup Fresh cilantro, chopped
• 1 whole Lime, cut into wedges
• 0.5 teaspoon Black pepper

Directions

Step 1

Heat 1 tablespoon of olive oil in a large non-stick skillet or wok over medium-high heat.

Step 2

Add the diced chicken breast and cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove chicken from the skillet and set aside.

Step 3

In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic and chopped onion until fragrant, about 2 minutes.

Step 4

Add the diced red bell pepper, carrots, and broccoli florets to the skillet. Stir-fry for 3-4 minutes until vegetables are slightly tender.

Step 5

Return the cooked chicken to the skillet, and add the frozen peas, mixing well with the other vegetables.

Step 6

Push the ingredients to one side of the skillet to make room for the eggs. Crack the eggs into the skillet and scramble them until fully cooked, then mix them into the vegetables and chicken.

Step 7

Add the cooled brown rice to the skillet, stirring until well combined with the meat and vegetables.

Step 8

Drizzle the reduced-sodium soy sauce over the rice mixture and season with black pepper. Stir everything together thoroughly.

Step 9

Sprinkle the chopped spring onions and cilantro over the fried rice before serving.

Step 10

Serve hot with lime wedges on the side to squeeze over the fried rice for added freshness and flavor.

Nutrition Facts

Serving size	1508.7 grams (1508.7g)

Amount per serving	% Daily Value*
Calories	1540

Total Fat 51.70g	66%
Saturated Fat 10.90g	55%
Polyunsaturated Fat 2.70g
Cholesterol 574mg	191%
Sodium 1986mg	86%
Total Carbohydrate 156.80g	57%
Dietary Fiber 26.50g	95%
Total Sugars 24.60g
Protein 113.90g	228%

Vitamin D 113IU	565%
Calcium 354mg	27%
Iron 12mg	66%
Potassium 2563mg	55%

*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: 30.1%

Protein: 29.4%

Carbs: 40.5%