Vegetable Fried Rice

Appropriate for CKD, Dialysis, Diabetes

Serves 12;
serving size 1/2 cup


2 Tablespoons canola oil
1 Tablespoon minced ginger
1 Tablespoon minced garlic
¼ white onion, diced
¼ teaspoon red pepper flakes
⅓ cup diced carrots
⅓ cup frozen corn kernels, defrosted
¼ cup frozen peas, defrosted
½ red bell pepper, chopped
4 cups cooked long-grain white rice (example: jasmine rice), cooled
¼ teaspoon ground pepper
1 Tablespoon reduced sodium soy sauce
1 large egg, beaten
4 scallions, chopped
¼ cup cilantro, minced


  1. Heat oil in a large sauté pan or wok.
  2. Add carrots, garlic, ginger, onion, and red pepper flakes. Cook approximately 1 minute.
  3. Add bell pepper, corn, and peas. Cook for 1 minute.
  4. Add rice, pepper, and soy sauce. Cook for 2 minutes.
  5. Add scrambled egg and cook egg thoroughly.
  6. Toss in scallions and cilantro.
  7. Reserve some scallions and cilantro for garnish.
  8. Enjoy!


Calories 110, protein 2.6 g, total fat 3 g, carbohydrates 18g, sodium 58 mg, potassium 83 mg, phosphorus 45 mg

This recipe was submitted by Denon Stacy, MS, RD, LD.