Serving Size:
1-1/2 cups

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein


  • 3/4 cup onion
  • 1 garlic clove
  • 1 tablespoon fresh ginger root
  • 3 tablespoons scallions
  • 5 tablespoons peanut oil
  • 3/4 teaspoon black pepper
  • 1/2 cup small pre-cooked, frozen shrimp
  • 1 cup frozen peas and carrots
  • 4 eggs, beaten
  • 4 cups white long-grain rice, cooked and cooled
  • 1/4 teaspoon salt


  1. Dice onion and chop scallions. Mince garlic and ginger root.
  2. Preheat 1 tablespoon of oil in a large non-stick skillet over medium-high heat.
  3. Add onion and 1/2 teaspoon black pepper and cook until onion is tender, about 2 minutes.
  4. Add the garlic, ginger and scallions and stir for about 1 minute.
  5. Add shrimp and stir frequently until heated.
  6. Add peas and carrots and stir until heated. Place shrimp and vegetable mixture into a large covered bowl.
  7. Return skillet to the heat and add 2 tablespoons oil. Pour eggs into the skillet and scramble until done. Remove eggs to the bowl with shrimp and vegetables. 
  8. Return skillet to heat and add 1 tablespoon oil. Add 4 cups cooked rice and stir to heat and coat with oil.
  9. Season rice with salt and pepper and let rice sit in skillet without stirring for about 2 minutes.
  10. Stir rice and add the shrimp, vegetables and eggs. Serve hot.

Helpful hints

  • Possible substitutions:
    • leftover chicken or 1/2-cup diced tofu for the shrimp
    • 1/4 teaspoon garlic powder or 1 teaspoon minced garlic for garlic clove
    • 1/2 teaspoon ground ginger for fresh ginger
    • 1 tablespoon reduced-sodium soy sauce for 1/4 teaspoon salt
  • 2 scallions yield approximately 3 tablespoons chopped.
  • Jasmine rice adds extra flavor.
  • For a higher protein diet, increase shrimp.

Nutrients per serving

Calories 421

Protein 16 g

Carbohydrates 53 g

Fat 16 g

Cholesterol 244 mg

Sodium 271 mg

Potassium 285 mg

Phosphorus 218 mg

Calcium 71 mg

Fiber 2.5 g

Renal and renal diabetic food choices

  • 1-1/2 meat
  • 3-1/3 starch
  • 1/2 vegetable, low potassium
  • 1 fat

Carbohydrate choices


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