Nutrients per serving

  • Calories  186
  • Protein  18 g
  • Carbohydrates  4 g
  • Fat  20 g
  • Cholesterol  234 mg
  • Sodium  326 mg
  • Potassium  346 mg
  • Phosphorus  192 mg
  • Calcium  50 mg
  • Fiber  0.8 g

Egg Fu Yung with Pork

Renal dietitian Elaine shares her kidney-friendly version of Egg Fu yung. Much lower in sodium than the take-out version but still full of flavor.

Diet types:

  • CKD non-dialysis
  • Dialysis
  • Diabetes


Recipe submitted by DaVita renal dietitian Elaine from Nevada.

Portions: 4     Serving size: 1/4th omelet plus 1/4 cup sauce

Ingredients

  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 1 cup reduced-sodium chicken broth
  • 2 teaspoons sesame oil
  • pinch of cayenne
  • pinch of black pepper
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon paprika
  • 4 large eggs
  • 2 egg whites
  • 1/2 cup celery, finely sliced
  • 1/4 cup yellow onion, finely sliced
  • 1/4 cup mushrooms, finely sliced
  • 1/2 cup fresh bean sprouts
  • 1 cup cooked pork or chicken, diced
  • 3 tablespoons canola oil
  • 1/4 cup scallions, chopped

Preparation

  1. Mix the cornstarch and water until lump-free.
  2. Heat the chicken broth to a simmer, then whisk the cornstarch mixture into the chicken broth. Cook, simmering until thickened.
  3. Take off heat, stir in sesame oil, cayenne, black pepper, onion powder, garlic powder and paprika.  Set aside.
  4. Crack eggs; whisk together with additional egg whites. Add finely sliced vegetables, bean sprouts and meat.
  5.  Heat 3 tablespoons oil in a wok or large fry pan.  Pour in egg mixture and cook until eggs are set and lightly browned on bottom. Flip and cook until bottom side is lightly browned. Remove from heat.
  6. Divide into 4 portions, place on a plate and spoon egg fu yung sauce over the top. Sprinkle with scallions and enjoy.

Renal and renal diabetic food choices

  • 2-1/2 meat
  • 1 vegetable, low potassium
  • 1 fat

Carbohydrate choices

0

Helpful hints

  • Egg Fu Yung is a Chinese omelet topped with a corn starch thickened sauce. This version is much lower in sodium compared to a traditional recipe or restaurant dish.
  • Four ounces raw pork or chicken yields approximately 1 cup cooked.
  • Stir cornstarch mixture immediately before pouring into chicken broth.
 

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What's everyone saying?

2 Comments | Average User Rating:

Egg Fu Yung with Pork

rogirl803 says:

2

WAY too much work for the "it's ok" response from my husband.

Mar. 23, 2014, 8:42 AM - Inappropriate review?

Egg Fu Yung with Pork

photorose says:

5

Sounds good, I make Egg Fu Young all them time as I felt it was kidney frendly. Mine is minus the mushrooms and garlic as hubby doesn't like either but I plan to print this out for future. Thanks.

Oct. 29, 2012, 3:46 PM - Inappropriate review?

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