Vegetable Fried Rice

Appropriate for CKD, Dialysis, Diabetes

Serves 12;
serving size 1/2 cup

Ingredients

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

Directions

  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!

Analysis

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.