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Recipe tags: Asian, Budget, Chinese, Egg, One dish meal, Stir-fry, Vegetarian
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Recipe tags: Asian, Budget, Chinese, Egg, One dish meal, Stir-fry, Vegetarian
Rice, pasta and breads
Vegetarian Egg Fried Rice
Recipe submitted by DaVita renal dietitian June from
Portions: 6
Serving size: 1 cup
Ingredients
- 4 cups cooked rice
- 6 eggs (or use 1-1/2 cups low-cholesterol egg substitute), beaten
- 3 tablespoons canola oil
- 2 cloves garlic, minced
- 1 cup yellow onion, diced
- 1/2 cup green peas
- 1 cup extra firm tofu, diced
- 1 cup fresh carrots, sliced
- 1 tablespoon fresh ginger root, grated
- 1/4 teaspoon dry mustard
- 1 tablespoon low-sodium soy sauce
- 1/2 cup cilantro, chopped
- 1/2 cup green onions, chopped
Preparation
- Sauté beaten eggs in a skillet like an omelet.
- Chop cooked eggs into pieces and set aside.
- Heat oil in skillet over moderate heat.
- Stir in garlic, yellow onions, peas, tofu, carrots, ginger and dry mustard.
- When carrots are softened, add rice, pieces of chopped eggs and soy sauce. Mix, and turn off heat.
- Stir in cilantro and green onions.
Nutrients per serving
- Calories: 343
- Protein: 15 g
- Carbohydrate: 37 g
- Fat: 15 g
- Cholesterol: 212 mg
- Sodium: 238 mg
- Potassium: 350 mg
- Phosphorus: 230 mg
- Calcium: 83 mg
- Fiber: 3.2 g
Renal and Renal Diabetic Food Choices
- 1-1/2 meat
- 2 starch
- 1 vegetable, medium potassium
- 1 fat
Carbohydrate Choices
- 2-1/2
Helpful Hints
- Basmati rice has a better glycemic profile than other types of white rice. It is also lower in phosphorus than brown rice.
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