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    1. About Kidney Disease
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    Find a Dialysis Center

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      1. About Kidney Disease
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      1. Home
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      3. Recipes
      4. Egg Fried Rice Recipe

      Egg Fried Rice

      Low Sodium Low Potassium Low Phosphorus Low Protein Diabetes-Friendly Heart Healthy Vegetarian Dairy-Free Gluten-Free No Shellfish Nut-Free Asian Lunch Dinner

      Egg Fried Rice

      Low Sodium Low Potassium Low Phosphorus Low Protein Diabetes-Friendly Heart Healthy Vegetarian Dairy-Free Gluten-Free No Shellfish Nut-Free Asian Lunch Dinner
      Serves 10 (1 serving = ½ cup)
      Prep time: 10 minutes
      Total time: 10 minutes

      Description

      A delicious, easy-to-make Asian-inspired dish for those who are always on the go. This egg fried rice recipe combines scrambled eggs, rice, green onions, peas and bean sprouts for a filling and satisfying meal that’s perfect for vegetarians.

      Directions

      1. Combine the sesame oil, eggs and egg whites in a small bowl. Stir well and set aside.
      2. Heat canola oil in a large nonstick skillet over medium-high heat.
      3. Add egg mixture and stir-fry until done.
      4. Add bean sprouts and green onions. Stir-fry for 2 minutes.
      5. Add rice and peas. Continue to stir-fry until heated thoroughly.
      6. Season with black pepper and serve immediately.

      Contributed by: Murray Randall, Berwyn, Illinois.

      Nutrition Per Serving

      • Calories137 cal
      • Total Fat4 g
      • Saturated Fat1 g
      • Trans Fat0 g
      • Cholesterol37 mg
      • Sodium38 mg
      • Carbohydrates21 g
      • Protein5 g
      • Phosphorus67 mg
      • Potassium89 mg
      • Dietary Fiber1.3 g
      • Calcium20 mg
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      Ingredients

      • 2 teaspoons dark sesame oil
      • 2 eggs
      • 2 egg whites
      • 1 tablespoon canola oil
      • 1 cup bean sprouts
      • ⅓ cup green onions, chopped
      • 4 cups cooked rice, cold
      • 1 cup frozen peas, thawed
      • ¼ teaspoon ground black pepper

      Ingredients

      • 2 teaspoons dark sesame oil
      • 2 eggs
      • 2 egg whites
      • 1 tablespoon canola oil
      • 1 cup bean sprouts
      • ⅓ cup green onions, chopped
      • 4 cups cooked rice, cold
      • 1 cup frozen peas, thawed
      • ¼ teaspoon ground black pepper
      • 2 teaspoons dark sesame oil
      • 2 eggs
      • 2 egg whites
      • 1 tablespoon canola oil
      • 1 cup bean sprouts
      • ⅓ cup green onions, chopped
      • 4 cups cooked rice, cold
      • 1 cup frozen peas, thawed
      • ¼ teaspoon ground black pepper

      Description

      A delicious, easy-to-make Asian-inspired dish for those who are always on the go. This egg fried rice recipe combines scrambled eggs, rice, green onions, peas and bean sprouts for a filling and satisfying meal that’s perfect for vegetarians.

      Directions

      1. Combine the sesame oil, eggs and egg whites in a small bowl. Stir well and set aside.
      2. Heat canola oil in a large nonstick skillet over medium-high heat.
      3. Add egg mixture and stir-fry until done.
      4. Add bean sprouts and green onions. Stir-fry for 2 minutes.
      5. Add rice and peas. Continue to stir-fry until heated thoroughly.
      6. Season with black pepper and serve immediately.

      Contributed by: Murray Randall, Berwyn, Illinois.

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