Vegetable Fried Rice

I LOVE Chinese food! But MSG, soy sauce and its salty (flavorful) friends pack a huge sodium punch. Thanks to Faux Soy Sauce, garlic and ginger, this salt free veggie fried rice has authentic taste without the health hazard. Add some scrambled egg, chopped nuts, cooked chicken or shrimp for added flavor and heft.

Serves 4.

SODIUM CONTENT: 20.6 mg per serving


2 T. vegetable oil
1 c. diced onion (1 small onion)
1 c. sliced carrot (about 2-3 carrots, peeled)
2 c. sugar snap peas or snow pea pods
1 T. minced garlic (3 cloves)
2 t. minced ginger
4 c. cooked rice
1/4 c. Faux Soy Sauce (see recipe below)
1/2 t. freshly ground black pepper

FAUX SOY SAUCE (adapted from Dick Logue’s Soy Sauce Substitute):
1/4 c. Grandma’s Original Unsulphered Molasses
3 T. rice wine or white vinegar
1 T. water
1 t. very-low-sodium or sodium-free beef bouillon granules
1/4 t. ground white or black pepper


To make the faux soy sauce, combine ingredients in a small saucepan and warm over low heat. Remove from heat, measure out 1/4 c. of the mixture and set aside. Store the remaining sauce in a small airtight container and refrigerate until use.

Heat oil in a wok over high. When oil begins to sizzle, add vegetables, garlic and ginger and cook, stirring, 5 minutes. Add rice, faux soy sauce and black pepper and cook, stirring, another 5 minutes. Remove from heat and serve immediately.

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