Name: Veggie Fried Rice
Cook time: 4 min
Yield: 4

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Portions:
4

Serving Size:
1/4 recipe

Diet Types:

CKD non-dialysis
Dialysis

Ingredients

1 tablespoon fresh ginger root
1 cup snow peas
1 medium carrot
4 scallions
2 tablespoons reduced-sodium soy sauce
2 tablespoons light brown sugar
2 tablespoons unseasoned rice vinegar
1 tablespoon peanut oil
4 cups white rice, cooked
2 cups bean sprouts
4 large eggs

Preparation

Grate ginger root. Cut snow peas into thirds and cut carrot into matchstick-size strips. Thinly slice scallions.
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, cooked rice and scallions.
Cook until warmed through, about 1 minute.
Lightly beat the eggs. 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.

Helpful hints

Recipe works best with cooked rice that has been refrigerated.
For a higher protein meal add 2 cups of cooked chicken, shrimp or tofu.

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

Submitted by: Recipe provided by DaVita patient, Charlean, and submitted by DaVita renal dietitian, Lisa from California.

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