Festive Egg Scramble. Recipe submitted by the DaVita dietitian team. Yield: 8 portions. Serving size: 1/2 cup. Ingredients.

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Kimberly Claire Pope
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1 Festive Egg Scramble Recipe submitted by the DaVita dietitian team. Yield: 8 portions Serving size: 1/2 cup Ingredients 3-1/2 cups low cholesterol egg product 1/2 cup onion, chopped fine 1/2 cup red bell pepper, chopped fine 1/2 cup green bell pepper, chopped fine 1 teaspoon black pepper 2 tablespoons margarine 1. Combine egg product, onion, bell peppers and black pepper in a bowl. 2. Melt margarine in a skillet. Add egg mixture and cook until eggs are set. Stir often to prevent sticking. 3. Serve hot or place in warmer until ready to serve. Calories: 92 Protein: 11 g Carbohydrate: 5 g Fat: 3 g Cholesterol: 0 mg Sodium: 190 mg Potassium: 148 mg Phosphorus: 82 mg Calcium: 39 mg Fiber: 0.4 g Renal and renal diabetic food choices 1-1/2 meat 1/2 vegetable, low potassium

2 Helpful hints Low cholesterol egg product is available refrigerated or frozen. Best choices for kidney patients are brands lowest in sodium without added soy or milk products. Nutrient calculations are based on frozen Morningstar Egg Scramblers German Pancakes Recipe submitted by the DaVita Dietitian Team. Portions: 10 Serving size: 2 pancakes Ingredients 2/3 cup all-purpose white flour 2 tablespoons sugar 4 large eggs 1 cup nondairy creamer 1/4 teaspoon vanilla extract 1. In a medium bowl, combine flour and sugar. Add eggs and blend well with a whisk. 2. Add nondairy creamer and vanilla extract. Beat until smooth. 3. Pour 3 tablespoons batter into a heated 8" or 10" nonstick skillet, sprayed with nonstick cooking spray. Tilt pan quickly to spread batter. Cook until pancake is brown on underside (about 45 seconds; edges will begin to dry). Flip pancake and brown the other side. Continue until all the batter is used. 4. Fold or roll thin pancakes and serve with fruit spread, jam or syrup. If desired, add one tablespoon ricotta or cream cheese for a filling. Calories: 105 Protein: 3.0 g Carbohydrate: 12 g Fat: 4 g Cholesterol: 85 mg Sodium: 42 mg

3 Potassium: 46 mg Phosphorus: 58 mg Calcium: 13 mg Fiber: 0.2 g 1 starch 1/2 fat 1 Helpful Hints If you have diabetes, use fruit spread or sugar-free syrup as topping. Nutrient analysis does not include toppings. See chart below for selections. Topping Calories PRO, Carb, g Sodium, mg Potassium, mg Phosphorus, g mg fruit spread, tbsp jam, 2 tbsp table syrup, tbsp syrup, sugar free, 2 tbsp cream cheese, tbsp ricotta cheese, 2 tbsp Great-Way-to-Start-Your-Day Bagel Recipe from DaVita patient Gretchen and submitted by DaVita dietitian Arlene from California. Portions: 2 Serving size:1/2 bagel with toppings

4 Ingredients 1 bagel (2 ounce size) 2 tablespoons cream cheese 2 tomato slices, 1/4" thick 2 red onion slices 1 teaspoon low-sodium lemon pepper seasoning 1. Slice bagel and toast until golden brown. 2. Spread cream cheese over each bagel half. Place onion slice and tomato slice on top and sprinkle with lemon pepper. Calories: 134 Protein: 5 g Carbohydrate: 19 g Fat: 6 g Cholesterol: 15 mg Sodium: 219 mg Potassium: 162 mg Phosphorus: 50 mg Calcium: 9 mg Fiber: 1.6 g 1 starch 1/2 vegetable, medium potassium 1 fat 1 Helpful Hints For variety try different types of bagels and flavored cream cheese. Some brands of lemon pepper contain salt. Check the ingredients and select a brand without salt.

5 Shrimp and Asparagus Linguini Recipe submitted by DaVita renal dietitian Rachel from Illinois. Portions: 4 Serving size: 1-1/2 cups Ingredients one 8-ounce box of linguini 2 tablespoons olive oil 1-3/4 cups asparagus 1/2 cup butter 2 garlic cloves, minced 3 ounces cream cheese 2 tablespoons fresh parsley, chopped 3/4 teaspoon dried basil 2/3 cup boiling water or dry white wine 1/2 pound peeled, cooked shrimp 1. Preheat oven to 350 F. 2. Cook linguini as directed, in boiling water until tender but omit the salt. Drain. 3. Place asparagus on a baking sheet. Dribble 2 tablespoons of olive oil over asparagus and bake for 7 to 8 minutes, until tender. 4. Remove from oven and transfer to a plate. Once cool, cut asparagus into medium-sized pieces. 5. In a large skillet melt 1/2-cup butter with minced garlic. 6. Stir in cream cheese and mix as it melts. 7. Stir in parsley and basil. Simmer for 5 minutes. Mix in boiling water or dry white wine and stir until sauce is smooth. 8. Add cooked shrimp and asparagus. Stir and heat until evenly warm. 9. Toss cooked pasta with sauce and serve. Calories: 580 Protein: 21 g Carbohydrates: 43 g Fat: 36 g Cholesterol: 188 mg

6 Sodium: 170 mg Potassium: 402 mg Phosphorus: 225 mg Calcium: 81 mg Fiber: 2.4 g Renal Food Choices 2 meat 2-1/2 starch 1 vegetable, medium potassium 5 fat 3 Helpful Hints Pasta can be prepared with low-fat or fat-free cream cheese. Most grocery stores have cooked and peeled frozen shrimp that work great in this pasta. Dry white wine in place of water adds extra flavor. 1/2-pound asparagus yields approximately 1-3/4 cups. Shrimp Fried Rice Recipe submitted by DaVita dietitian Jennifer from California. Portions: 4 Serving size: 1 cup Ingredients 3 tablespoons canola or peanut oil, divided use 1/2 cup small shrimp, pre-cooked, frozen 3/4 cup onion, diced 3/4 teaspoon black pepper (divided use) 1 garlic clove, minced 1 tablespoon fresh ginger, minced 3 tablespoons scallions, chopped 1 cup frozen peas and carrots 2 tablespoons canola or peanut oil

7 4 eggs, beaten 4 cups white long-grain rice, cooked and cooled 1/4 teaspoon salt 1. Preheat a large non-stick skillet over medium-high heat. Add 1 tablespoon of oil. 2. Add onion and 1/2 teaspoon black pepper and cook until onion is tender, about 2 minutes. 3. Add the garlic, ginger and scallions and stir for about 1 minute. 4. Add shrimp and stir frequently until heated. 5. Add peas and carrots and stir until heated. Place shrimp and vegetable mixture into a large covered bowl. 6. Return skillet to the heat and add 2 tablespoons oil. Pour eggs into the skillet and scramble until done. Remove eggs to the bowl with shrimp and vegetables. 7. Return skillet to heat and add 1 tablespoon oil. Add rice and stir to heat and coat with oil. 8. Season rice with salt and pepper and let rice sit in skillet without stirring for about 2 minutes. 9. Stir rice and add the shrimp, vegetables and eggs. Serve hot. Calories: 421 Protein: 16 g Carbohydrate: 53 g Fat: 16 g Cholesterol: 244 mg Sodium: 271 mg Potassium: 285 mg Phosphorus: 218 mg Calcium: 71 mg Fiber: 2.5 g 1-1/2 meat 3 starch 1/2 vegetable, low potassium 1 fat 3 Helpful Hints Possible substitutions:

8 o leftover chicken or 1/2-cup diced tofu for the shrimp o 1/4 teaspoon garlic powder or 1 teaspoon minced garlic for garlic clove o 1/2 teaspoon ground ginger for fresh ginger 2 scallions yield approximately 3 tablespoons chopped. Use Jasmine rice to add extra flavor. For a higher protein diet, shrimp may be increased. Sour Cream Apple Bread Recipe created by DaVita patient, Chef Ronald, and submitted by DaVita dietitian Maryam from Minnesota. Portions: 10 Serving size: 1/10 loaf Ingredients nonstick cooking spray 1-2/3 cups all-purpose flour 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/2 cup granulated sugar 1/4 cup canola oil 2 egg whites 1/3 cup applesauce 2/3 cup reduced-fat sour cream 1 Granny Smith apple, peeled and cut into 1/4" pieces (about 1 cup) 1/2 cup confectioner s sugar 6 tablespoons water 1. Preheat oven to 350 F. 2. Coat 8-1/2" x 4-3/4" loaf pan with cooking spray. 3. Combine flour, baking powder, baking soda, ground cinnamon and salt. Set aside for later use. 4. At medium speed, beat granulated sugar and oil until combined. 5. Beat in egg whites, applesauce and flour mixture until combined. 6. Stir in sour cream and apples until combined.

9 7. Spread mixture evenly in loaf pan. Bake 50 to 55 minutes or until toothpick inserted into the center comes out clean. 8. Cool on rack 20 minutes. Remove from pan and let cool. 9. Mix confectioner s sugar and water. Drizzle over loaf. Slice into 10 portions. Calories: 135 Protein: 3 g Carbohydrate: 24 g Fat: 3 g Cholesterol: 6 mg Sodium: 139 mg Potassium: 74 mg Phosphorus: 48 mg Calcium: 42 mg Fiber: 1.0 g 1 starch 1/2 fruit, low potassium 1/2 high calorie 1-1/2 Helpful Hints Make several loaves and freeze one for later. Use pasteurized, liquid egg whites instead of fresh egg whites if desired. 1/3 cup of All Whites brand 100% liquid egg whites replaces 2 egg whites. Southern-style Cornbread--Low Phosphorus Recipe created exclusively for DaVita.com by DaVita dietitian Sara, RD, CSR, CDE, from California. Portions: 18 Serving size: 2" square or 1/18th of recipe

10 Ingredients 1 tablespoon vegetable oil 1-3/4 cups all-purpose white corn meal 3 cups all-purpose white flour 1/4 cup sugar or Splenda sugar substitute 1 envelope Fleishmann s Rapid Rise yeast 1 teaspoon salt 4 tablespoons unsalted butter, melted 1/2 cup nondairy creamer 1 cup water 2 large eggs 1. Grease a 12" skillet with oil and set on a warm stove. 2. Combine corn meal, 1 cup flour, sugar, yeast and salt in a large bowl. 3. Heat butter in microwave for seconds to melt. In a seperate container, heat nondairy creamer and water to F. Add melted butter. 4. Stir liquid mixture into dry mixture and beat with an electric mixer on high speed for 2 minutes. Add eggs and beat an additional 1-2 minutes at high speed. 5. Gradually add remaining flour and keep stirring to form a stiff batter. 6. Move batter to greased skillet and form to fit. Pat top with oil, cover with a towel and let rise in a warm place for 45 minutes. 7. Bake for 30 minutes at 375 F or until top is golden brown. Calories: 185 Protein: 4 g Carbohydrate: 30 g Fat: 5 g Cholesterol: 31 mg Sodium: 141 mg Potassium: 62 mg Phosphorus: 52 mg Calcium: 8 mg Fiber: 1.6 g 2 starch 1 fat

11 2 Helpful hints Making yeast bread was once a time consuming project. Fleishmann s Rapid Rise yeast reduces preparation steps and rising time. The batter in this recipe can be prepared in 15 to 20 minutes. Total time from start to table is only 1-1/2 hours! Temperature is very important in making yeast bread. Use a food thermometer to check liquid temperature F. When rising, keep dough covered in a warm, draft-free place. Why make yeast cornbread? All breads require a leavening agent to rise properly. Baking soda is high in sodium, baking powder is high in sodium and phosphorus, and cream of tartar is high in potassium. In comparison, yeast is very low in all these elements. Compare on the chart below: Minerals Content of Leavening Agents Used in Baking Breads Leavening Agent Sodium Potassium Phosphorus Calcium 1 teaspoon (mg) (mg) (mg) (mg) Baking powder-aluminum sulfate Baking powder-phosphate Baking powder-low sodium Baking soda Cream of tartar Bakers active dry yeast (1 pkg) Spanish Rice Recipe adapted from ikidney.com and submitted by DaVita dietitian Heather from Georgia. Portions: 6 Serving size: 1/2 cup Ingredients 1/2 cup chopped onion 1/2 cup chopped green pepper 1 tablespoon olive oil 1 cup rice, uncooked 1 teaspoon garlic powder 1/2 teaspoon chili powder

12 1/4 cup low sodium tomato puree 2 cups water 1. In skillet, sauté onions and green pepper in olive oil until softened. 2. Add rice to skillet, stirring constantly until rice is lightly browned. 3. Add garlic powder, chili powder, tomato puree and water to skillet. Cover and simmer on low heat until rice is tender and water is absorbed, about 15 to 20 minutes. Calories: 134 Protein: 1 g Carbohydrates: 25 g Fat: 3 g Cholesterol: 0 mg Sodium: 7 mg Potassium: 139 mg Phosphorus: 52 mg Calcium: 7 mg Fiber: 1.1 g 1 starch 1 vegetable, medium potassium 1/2 fat 1-1/2 Spicy Corn Bread Recipe adapted from R & D Laboratories newsletter and submitted by DaVita dietitian Heather from Georgia. Portions: 8 Serving size: one 2 x 4 piece Ingredients

13 1 cup all-purpose white flour 1 cup plain cornmeal 1 tablespoon sugar 2 teaspoon baking powder 1 teaspoon chili powder 1/4 teaspoon black pepper 1 cup rice milk, unenriched 1 egg 1 egg white 2 tablespoons canola oil 1/2 cup scallions, finely chopped 1/4 cup carrots, finely grated 1 garlic clove, minced 1. Preheat oven to 400 F. 2. In large mixing bow, combine flour, cornmeal, sugar, baking powder, chili powder and pepper. Stir to combine. 3. Add rice milk, egg, egg white and oil to dry ingredients and stir just until moistened. 4. Gently stir scallions, carrots and garlic into cornbread mixture. 5. Pour batter into an 8 -square baking pan which been coated with nonstick cooking spray. 6. Bake for 25 to 30 minutes, until top starts to turn golden brown. Cut into eight 2 x 4 pieces. Calories: 188 Protein: 5 g Carbohydrate: 31 g Fat: 5 g Cholesterol: 26 mg Sodium: 155 mg Potassium: 100 mg Phosphorus: 81 mg Calcium: 84 mg Fiber: 2.0 g 2 starch 1/2 fat 2

14 Helpful Hints For variation, try onion instead of scallions and red bell pepper instead of carrots. Spicy Lemon Pasta Recipe from "Cooking for David: A Culinary Dialysis Cookbook" by Sara Colman RD, CDE and Dorothy Gordon BS, RN. Submitted by DaVita dietitian Sara from California. Servings2 Serving size 2/3 cup Ingredients 2 teaspoons margarine 1/4 cup chopped onion 1/4 cup chopped celery 1/4 cup chopped green bell pepper 3/4 cup hot cooked pasta 2 tablespoons fresh lemon juice 1 teaspoon lemon zest 1 teaspoon Mrs. Dash onion herb seasoning Melt margarine in a nonstick frying pan and sauté onion, celery, and green bell pepper. Stir into hot pasta. Mix lemon juice, lemon zest, and Mrs. Dash herb seasoning. Add to hot pasta and stir. Serve. Calories: 114 Protein: 3 g Carbohydrate: 19 g Fat: 3g Cholesterol: 0 mg Sodium: 148 mg

15 Potassium: 135 mg Phosphorus: 42 mg Calcium: 17 mg Fiber: 1.7 g Dialysis, Diabetic Dialysis and pre-dialysis Food Choices 1 starch 1 vegetable, low potassium 1/2 fat Steamed Semolina Idlis Recipe created by the mother of DaVita dialysis patient Aditya from California and submitted by DaVita dietitian Shawna from California. Portions: 4 Serving size: 3 idlis Ingredients 2 tablespoons vegetable oil 1/2 teaspoon mustard seeds 1 cup semolina (rava) 1/4 cup yogurt 3/4 cup water 1/4 teaspoon salt 1/4 teaspoon baking soda 1 green chili pepper, chopped 1/2 teaspoon ginger, chopped 1 tablespoon of ghee 1/2 cup cabbage, chopped 1/4 cup carrots, chopped 1/4 cup peas 1. Heat oil in a pan and add the mustard seeds. When seeds splutter add semolina and brown until it becomes light gold. Remove from heat and cool. 2. Mix yogurt, water, salt, baking soda, green chili and ginger into a smooth batter. 3. Grease idli molds lightly with a small amount of ghee.

16 4. Sprinkle some of the cabbage, carrot and peas into each mold. Top with the batter and steam for 15 minutes. 5. Serve hot. Make 12 idlis. Calories: 228 Protein: 7 g Carbohydrate: 32 g Fat: 8 g Cholesterol: 3 mg Sodium: 237 mg Potassium: 160 mg Phosphorus: 96 mg Calcium: 48 mg Fiber: 2.8 g 2 starch 1/2 vegetable, medium potassium 1 fat 2 Helpful Hints Use batter immediately for best results. Curious about unfamiliar ingredients? o Semolina is the starch component of wheat kernels. It is known as farina or Cream of Wheat in the US. o Ghee is clarified butter. Strawberry Bread Recipe submitted by DaVita renal dietitian Gaye from Tennessee. Portions: 20 Serving size: 1 slice

17 Ingredients 3 cups all-purpose white flour 2 cups granulated sugar 1 teaspoon baking soda 1/4 teaspoon ground cinnamon 3/4 teaspoon salt 4 large eggs, well beaten 1 cup canola oil 2-1/2 cups strawberries, finely chopped (fresh or no-sugar-added frozen, thawed and well drained) 1. Preheat oven to 350 F degrees. 2. Mix flour, sugar, baking soda, cinnamon and salt together in a large mixing bowl. Make a well. 3. In a separate bowl, beat eggs. Mix in canola oil. Add strawberries and stir well to combine ingredients. 4. Pour liquid mixture into well of dry ingredients. 5. Use a large spoon and mix by hand until well blended, but do not over mix. 6. Pour into two ungreased 9" x 5" loaf pans. 7. Bake 50 to 60 minutes. 8. Cool on a rack for 15 minutes. 9. Use a knife to loosen the sides of the bread from the loaf pans and remove gently. Finish cooling on a rack. 10. Wrap bread in clear wrap or foil to help keep it fresh. Loaves can be refrigerated. Calories: 254 Protein: 3 g Carbohydrates: 33 g Fat: 12 g Cholesterol: 42 mg Sodium: 157 mg Potassium: 64 mg Phosphorus: 39 mg Calcium: 10 mg Fiber: 0.8 g 1 starch 1/2 fruit, low potassium 1/2 high calorie

18 2 fat 2 Helpful Hints Check if loaves are cooked through by inserting a toothpick down into the center. If it comes out clean, the loaf is done. Refrigeration keeps the berries fresher-tasting in the bread. For diabetics, substitute Splenda Sugar Blend for Baking for sugar and low cholesterol egg product for eggs. 1 slice equals 206 calories, 23 grams carbohydrate, 11 grams fat and 0 mg cholesterol. 2-1/2 cups chopped strawberries is approximately 14 ounces. Vegetable Pilaf Recipe submitted by DaVita dietitian Nilima from California. Portions: 9 Serving size: 1 cup Ingredients 3 cups uncooked white rice 3 tablespoons canola oil 4 pieces cardamom 2 sticks cinnamon 4 whole cloves 1 cup mixed frozen vegetables (corn, green beans, peas, carrots) 6 cups warm water 2 teaspoons crushed green chili s 2 teaspoons crushed ginger 1/4 teaspoon salt 1. In a bowl, wash rice under cold water and pour the water out. Repeat twice. Set aside. 2. Heat a large pan over high heat and add oil, cardamom, cinnamon and cloves. 3. Once the spices begin to change color, add uncooked rice and frozen vegetables to the pan. Stir rice, vegetables and spices together for about 2 minutes.

19 4. Add warm water to the pan. Stir in chili, ginger and salt. 5. When water starts to boil, turn the heat down to low and cover the pan. Cook 20 minutes or until rice is soft and fluffy. 6. Remove from heat and serve. Calories: 257 Protein: 5 g Carbohydrate: 48 g Fat: 5 g Cholesterol: 0 mg Sodium: 134 mg Potassium: 112 mg Phosphorus: 81 mg Calcium: 32 mg Fiber: 2.2 g 3 starch 1 fat 3 Vegetarian Egg Fried Rice Recipe submitted by DaVita renal dietitian June from Florida. Portions: 6 Serving size: 1 cup

20 Ingredients 4 cups cooked rice 6 eggs (or use 1-1/2 cups low-cholesterol egg substitute), beaten 3 tablespoons canola oil 2 cloves garlic, minced 1 cup yellow onion, diced 1/2 cup green peas 1 cup extra firm tofu, diced 1 cup fresh carrots, sliced 1 tablespoon fresh ginger root, grated 1/4 teaspoon dry mustard 1 tablespoon low-sodium soy sauce 1/2 cup cilantro, chopped 1/2 cup green onions, chopped 1. Sauté beaten eggs in a skillet like an omelet. 2. Chop cooked eggs into pieces and set aside. 3. Heat oil in skillet over moderate heat. 4. Stir in garlic, yellow onions, peas, tofu, carrots, ginger and dry mustard. 5. When carrots are softened, add rice, pieces of chopped eggs and soy sauce. Mix, and turn off heat. 6. Stir in cilantro and green onions. Calories: 343 Protein: 15 g Carbohydrate: 37 g Fat: 15 g Cholesterol: 212 mg Sodium: 238 mg Potassium: 350 mg Phosphorus: 230 mg Calcium: 83 mg Fiber: 3.2 g 1-1/2 meat 2 starch 1 vegetable, medium potassium 1 fat

21 2-1/2 Helpful Hints Basmati rice has a better glycemic profile than other types of white rice. It is also lower in phosphorus than brown rice. Vegetarian Pizza Diet Type: CKD non-dialysis, Dialysis, Diabetes Recipe created exclusively for DaVita.com by DaVita dietitian Sara, RD, CSR, CDE, from California. Yield two 12" pizzas Serving size 1/4 pizza (8 servings) Ingredients 1/2 cup red onion, diced 1/2 cup mushroom pieces 1/2 cup green bell pepper, chopped 1/2 cup pineapple chunks or tidbits 1/2 cup part skim mozzarella cheese, shredded 2 tablespoons grated Parmesan cheese 1 cup Roasted Red Pepper Tomato Sauce (see recipe in "Sauces & Seasonings" section) Easy Pizza Dough (see recipe in Rice, Pasta & Breads" section) 1. Prepare Easy Pizza Dough and Red Pepper Tomato Sauce recipes. 2. Preheat oven to 425º F. 3. Shape pizza dough to make two flat 12" pizza crusts. 4. Spread 1/2 cup Roasted Red Pepper Tomato Sauce over each pizza. 5. Top with red onion, mushrooms, bell pepper and pineapple. 6. Sprinkle mozzarella and Parmesan cheeses on top. 7. Bake at 425º F 12 to 16 minutes until bubbly and browned. Calories: 289 Protein: 8 g

22 Carbohydrate: 37 g Fat: 12 g Cholesterol: 5mg Sodium: 165 mg Potassium: 210 mg Phosphorus: 111 mg Calcium: 74 mg Fiber: 2.2 g 1/2 meat 2 starch 1 vegetable, medium potassium 1 fat 2-1/2 Helpful hints Red pepper tomato sauce and pizza dough can be made in advance and refrigerated or frozen until the day pizza is prepared. To form 12" pizza, turn a medium-sized bowl upside down and dust with flour. Gently stretch dough evenly over outside of the bowl; turn and place on pizza pan. Veggie Fried Rice Recipe provided by DaVita patient, Charlean, and submitted by DaVita renal dietitian, Lisa from California. Portions: 4 Serving size: 1/4 portion of Veggie Fried Rice Ingredients 4 cups cooked white rice 2 tablespoons reduced-sodium soy sauce 2 tablespoons light brown sugar

23 2 tablespoons unseasoned rice vinegar 1 tablespoon fresh ginger, grated 1 tablespoon peanut oil 1 carrot, cut into matchstick-size strips 1 cup snow peas, cut into thirds 2 cups bean sprouts 4 scallions (white and light green parts), thinly sliced 4 eggs, lightly beaten 1. Combine soy sauce, sugar, vinegar and ginger in a small bowl; set aside. 2. Heat the oil in a large nonstick skillet or wok over medium-high heat. 3. Add the carrots and stir-fry for 2 minutes. 4. Add the snow peas, bean sprouts and 1 tablespoon of the soy sauce mixture. Stir-fry until the vegetable are almost tender but still crisp, about 2 minutes. Transfer to a bowl. 5. Return skillet to medium heat and add remaining sauce mixture, rice and scallions. 6. Cook until warmed through, about 1 minute. 7. Make a large space in the center of the rice and pour the eggs into it. 8. Scramble the eggs with a spatula until set. 9. Stir eggs into rice. Add vegetables and stir. Serve hot. Calories: 330 Protein: 13 g Carbohydrates: 49 g Fat: 9 g Cholesterol: 212 mg Sodium: 390 mg Potassium: 397 mg Phosphorus: 211 mg Calcium: 87 mg Fiber: 3.5 g 1 meat 3 starch 1 vegetable, medium potassium 3 Helpful Hints

24 Recipe works best with cooked rice that has been refrigerated. For a complete meal add 2 cups of cooked chicken or shrimp.

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