This better-for-you version of chicken fried rice is made with tender chicken, crisp veggies, fluffy rice, and savory flavor—all while keeping it low salt and sodium-conscious. It’s a great option for salt-restricted or kidney-friendly diets. With just one pan and simple steps, it’s an easy weeknight dinner packed with flavor without added salt.

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Table of Contents

Ingredients Needed

3 cups cooked jasmine or brown rice: preferably leftover, for best texture
½ lb chicken breast: diced, no added salt
2 tbsp unsalted butter or olive oil: divided
1½ cups frozen peas and carrots: no salt added
½ yellow onion: diced
2 green onions: chopped
2 cloves garlic: finely minced
2 eggs: beaten
2 tbsp coconut aminos or homemade low sodium soy sauce substitute
1 tbsp toasted sesame oil: for flavor
Black pepper: optional, to taste

How To Make Low Sodium Chicken Fried Rice

Cook the Chicken:
Heat ½ tablespoon butter in a large skillet or wok over medium-high heat. Add the chicken and a little black pepper (no salt). Cook for about 6–7 minutes until cooked through. Set aside on a plate.

Cook the Veggies:
Add 1 tablespoon butter to the same pan. Add diced onion, peas, and carrots. Sauté for about 4 minutes until soft. Add garlic and cook 1 more minute.

Scramble the Eggs:
Push the veggies to one side of the pan. On the empty side, scramble the eggs until fully cooked.

Add Rice and Chicken:
Add remaining ½ tablespoon butter to the pan. Stir in the rice, cooked chicken, and green onions. Pour in coconut aminos or low sodium soy sauce substitute. Mix well.

Let it Crisp:
Let the rice sit undisturbed for 1 minute so it crisps slightly. Stir and repeat once more to get that classic fried rice texture.

Finish with Sesame Oil:
Turn off heat and drizzle with sesame oil. Stir to combine and serve hot.

Recipe Tips

Use no-salt-added peas and carrots to keep it low sodium
Let rice sit for a minute or two to get that classic “fried” texture
Use coconut aminos for a much lower sodium soy sauce alternative
Scramble the eggs in the same pan for easy cleanup and better flavor
Add salt-free seasoning blend if more flavor is needed

How to Store & Reheat

Room Temperature: Do not leave out more than 1 hour
Fridge: Store in airtight container up to 3 days
Freezer: Freeze portions up to 2 months. Reheat in skillet with a splash of water or in microwave

Nutrition Facts (Per Serving – Approximate)

Calories: 376
Sodium: 130mg
Protein: 22g
Fat: 14g
Carbs: 39g
Fibre: 4g
Sugar: 3g

FAQs

How do you make chicken fried rice low sodium?
Use no-salt-added ingredients like fresh chicken and veggies, and swap soy sauce for coconut aminos or homemade low sodium soy sauce.

Can I use leftover rice?
Yes, day-old rice works best because it’s dry and gives a better fried texture.

What is a low sodium soy sauce substitute?
Mix water, vinegar, molasses, and garlic powder for a simple homemade version. Or use coconut aminos, which are very low in sodium.

Can I add more veggies?
Yes! Try chopped bell peppers, cabbage, or mushrooms—all low sodium and delicious.

Is this recipe good for heart health?
Yes, it’s low in salt and made with whole ingredients, making it heart-friendly and sodium-conscious.

Try More Recipes:

Low Sodium Chicken Fried Rice Recipe

Recipe by Emma

A quick, savory meal that’s full of flavor without added salt—perfect for low sodium cooking and heart-healthy eating.

Course: DinnerCuisine: AmericanDifficulty: Easy

0.0 from 0 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

376

kcal

Total time

minutes

Ingredients

3 cups cooked jasmine or brown rice
½ lb chicken breast, diced (no salt added)
2 tbsp unsalted butter or olive oil, divided
½ yellow onion, diced
½ yellow onion, diced
½ yellow onion, diced
2 green onions, chopped
2 cloves garlic, minced
2 eggs, beaten
2 tbsp coconut aminos or low sodium soy sauce substitute
1 tbsp toasted sesame oil
Black pepper to taste

Directions

Heat ½ tbsp butter in pan, cook chicken with black pepper, then remove
Add 1 tbsp butter, cook onion, peas, carrots 4 minutes; add garlic, cook 1 minute
Push veggies aside, scramble eggs on the other side
Add last ½ tbsp butter, stir in rice, chicken, green onions, and sauce
Let rice crisp up for 1 minute without stirring
Stir, crisp again, turn off heat
Add sesame oil, stir, and serve