Rice, pasta and breads
Veggie Fried Rice
Recipe provided by DaVita patient, Charlean, and submitted by DaVita renal dietitian, Lisa from California.
Portions: 4
Serving size: 1/4 portion of Veggie Fried Rice
Ingredients
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4 cups cooked white rice
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2 tablespoons reduced-sodium soy sauce
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2 tablespoons light brown sugar
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2 tablespoons unseasoned rice vinegar
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1 tablespoon fresh ginger, grated
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1 tablespoon peanut oil
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1 carrot, cut into matchstick-size strips
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1 cup snow peas, cut into thirds
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2 cups bean sprouts
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4 scallions (white and light green parts), thinly sliced
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4 eggs, lightly beaten
Preparation
- Combine soy sauce, sugar, vinegar and ginger in a small bowl; set aside.
- Heat the oil in a large nonstick skillet or wok over medium-high heat.
- Add the carrots and stir-fry for 2 minutes.
- Add the snow peas, bean sprouts and 1 tablespoon of the soy sauce mixture. Stir-fry until the vegetable are almost tender but still crisp, about 2 minutes. Transfer to a bowl.
- Return skillet to medium heat and add remaining sauce mixture, rice and scallions.
- Cook until warmed through, about 1 minute.
- Make a large space in the center of the rice and pour the eggs into it.
- Scramble the eggs with a spatula until set.
- Stir eggs into rice. Add vegetables and stir. Serve hot.
Nutrients per serving
- Calories: 330
- Protein: 13 g
- Carbohydrates: 49 g
- Fat: 9 g
- Cholesterol: 212 mg
- Sodium: 390 mg
- Potassium: 397 mg
- Phosphorus: 211 mg
- Calcium: 87 mg
- Fiber: 3.5 g
Renal and Renal Diabetic Food Choices
- 1 meat
- 3 starch
- 1 vegetable, medium potassium
Carbohydrate Choices
- 3
Helpful Hints
- Recipe works best with cooked rice that has been refrigerated.
- For a complete meal add 2 cups of cooked chicken or shrimp.
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