Egg Fried Rice
- Yield: 4
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Serving: 4, Serves four
Nutrition facts (per portion)
- Calories: 116kcals
- Carbohydrate Content: 11.2g
- Fat Content: 5.6g
- Protein Content: 5.11g
- Serving Size: 79g
- Salt : 0.1g
- Potassium: 75.27mg/ 1.93 mmol
- Phosphate: 67.65mg
Egg Fried Rice
Ingredients
- sesame oil - 1 teaspoon
- sunflower oil - 1 tablespoon
- eggs - 2, large
- black pepper - ¼ teaspoon
- spring onions - 4 (4 x 10g) finely chopped
- white rice - 150g (6oz) cold, cooked
Instructions
- Combine the sesame oil and eggs, whisk and set aside.
- Heat the sunflower oil in a large frying pan or wok.
- Add the egg mixture and stir-fry until softly scrambled.
- Add the rice and stir until heated.
- Before serving mix in the spring onions and black pepper.
Per portion
- this dish provides 1/2 protein exchanges from the meat/fish/chicken/eggs group
1/2 protein exchange from the bread/cereal/rice group
1/8 of a vegetable exchange. - Check your daily allowances to see if you have enough remaining for this dish.
Some advice from the Kidney (Renal) Dietitians:
‘You may need to reduce the portion of meat, chicken, fish, egg or vegetarian protein in your main meal to account for this if you have been advised to lower your protein intake.’