Vegetable Fried Rice

Diet and nutritionDiet and meal planningGluten-free dietCKD diet
A colorful, vegetable-packed fried rice with ginger, garlic, and a touch of soy sauce. Suitable for low-sodium and low-potassium diets.
Meal TypeDinner, Lunch, Side dish 
DietsDairy free, Low phosphorus, Low potassium, Low sodium, Nut free, Vegetarian 
Ingredients
Yield:
Serves 12
  • 1 tablespoon raw ginger root, minced
  • 4 medium spring onions or scallions
  • ¼ tsp ground black pepper
  • ¼ cup chopped onion
  • ⅓ cup chopped carrots
  • ½ cup chopped red bell pepper
  • 1 large whole egg
  • ¼ cup peas, frozen
  • ¼ cup cilantro, fresh
  • ⅓ cup sweet yellow corn kernels, fresh or frozen
  • 4 cup white rice
  • ¼ teaspoon red pepper flakes
  • 2 tablespoon canola oil
  • 1 tablespoon garlic
  • 1 tablespoon soy sauce, lite
Vegetable Fried Rice
Directions
Prep: 30 min, Cook: 10 min, Total: 40 min
  1. Prepare rice according to package directions to make 4 cups. When cooked, heat oil in a large saute pan or wok.
  2. Add diced carrots, minced garlic, minced ginger, onion, and red pepper flakes. Cook approximately 1 minute.
  3. Add bell pepper, corn, and peas. Cook for approximately 1 minute.
  4. Add rice, pepper, and soy sauce. Cook for approximately 2 minutes.
  5. Add scrambled egg and cook eggs thoroughly.
  6. Toss in sliced scallions and cilantro.
  7. Reserve some scallions and cilantro for garnish.
Nutritional Information
  • Calories 109
  • Carbohydrates 17.9 g
  • Dietary Fiber 1 g
  • Protein 2.4 g
  • Fat 3.1 g
  • Saturated Fat 0.3 g
  • Sodium 61.4 mg
  • Potassium 73.3 mg
  • Calcium 14.2 mg
  • Phosphorus 42.4 mg