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This low sodium vegetable stir fry is high in fiber and low in saturated fat and sodium. Serve with extra protein or eat on its own! Hope you enjoy ♥️.
recipe (makes 3 servings)
- cook 1 cup of brown rice according to package instructions
- to a large saucepan over medium heat add 1 tbsp sesame seed oil, 1 tbsp fresh ginger, and 1 tbsp minced garlic
- add 1.5 lbs of any plain frozen stir fry vegetables of your choice (without seasoning or sauce)
- next add 2 tbsp coconut aminos and 1 tsp low sodium soy sauce
- cover and cook for 5-8 minutes, stirring occasionally
- heat a small pan with olive oil spray
- crack 1 egg into a small mixing bowl and whisk
- pour egg onto pan and cover, let cook for 2-3 mins, and then flip in the sides so the egg is square-shaped
- plate starting with 1/3 cup brown rice, then add stir fry veggies, and lastly the scrambled egg
- drizzle with 1/4 tsp low sodium soy sauce, a pinch of toasted sesame seeds and red pepper flakes, and enjoy!
nutrition per serving: 250 calories, 6g protein, 31g carbohydrates, 7g fat, 1g saturated fat, 6g fiber, 330mg sodium