Veggie Fried Rice

Diet Types:

CKD non-dialysis Diabetes Dialysis

Portions: 4

Serving Size: 1/4 recipe

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 eggs

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

Preparation

  1. Grate ginger root. Cut snow peas into thirds and cut carrot into matchstick-size strips. Thinly slice scallions.
  2. Combine soy sauce, sugar, vinegar and ginger in a small bowl; set aside.
  3. Heat the oil in a large nonstick skillet or wok over medium-high heat.
  4. Add the carrots and stir-fry for 2 minutes.
  5. 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.
  6. Return skillet to medium heat and add remaining sauce mixture, cooked rice and scallions.
  7. Cook until warmed through, about 1 minute.
  8. Lightly beat the eggs. Make a large space in the center of the rice and pour the eggs into it.
  9. Scramble the eggs with a spatula until set.
  10. Stir eggs into rice. Add vegetables and stir. Serve hot.

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 higher protein meal add 2 cups of cooked chicken, shrimp or tofu.

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