Asparagus and apple egg-fried rice

Asparagus and apple egg-fried rice
  • Low fat
  • Low phosphate
  • Low potassium
  • Low protein
  • Low salt
  • Vegetarian
  • Main meal
  • 30 minutes or less
Download recipe card

A very quick vegetarian dish, low in salt, protein, potassium and phosphate.

Chef

Frank Dor

Frank Dor

Consultant Transplant Surgeon and Clinical Lead for Transplantation at Imperial College Healthcare NHS Trust

An all-veggie egg fried rice with a tango of asparagus and apple.

Ingredients

300g jasmine rice

2 tablespoons sunflower oil

4 cloves garlic, crushed or chopped

1 inch piece of ginger, finely chopped

1 red onion, chopped

3 spring onions, sliced (separating the white and green parts)

2 medium tomatoes, chopped

220g asparagus, chopped (separating the stalks and tips)

2 apples, cut into cubes

4 eggs, whisked in a bowl

2 tablespoons reduced-salt soy sauce

1 tablespoon sesame oil

1 small handful fresh coriander, roughly chopped

2 chilli peppers (optional), sliced

Method

  1. Step 1

    Prepare all the ingredients, then cook the rice as per the package instructions, however avoid overcooking – you still want a slight bite to the rice. Once ready, drain and set aside.

  2. Step 2

    Heat 1 tablespoon of oil in a large frying pan or wok over a medium heat. Once hot, add the eggs and gently scramble with some black pepper. Set aside in a bowl once cooked.

  3. Step 3

    Heat the frying pan or wok with the remaining oil. Add the garlic and ginger and cook over high heat, stirring constantly, for 1-2 minutes, until fragrant and lightly browned.

  4. Step 4

    Add the red onion, whites of the spring onion and tomatoes. Cook, stirring, for 5 minutes. Add the asparagus stalks and cook, stirring, for 1 minute. Then add the asparagus tips and apple, cooking for another 1-2 minutes.

  5. Step 5

    Add the rice in clumps and then use wooden spoons or spatulas to stir, toss and break up the rice. Fry, constantly stirring, for 3 minutes.

  6. Step 6

    Add the soy sauce, cooked eggs, chopped green parts of the spring onions, and chopped coriander. Toss. Then add the sesame oil, toss, and add sliced chilli pepper, if using. Serve.

Food facts

The rice is the main source of carbohydrate in this recipe, and the value has been provided for those who have been trained in insulin adjustment.

Despite the use of some high potassium ingredients, such as asparagus and tomatoes, this recipe is very low in potassium, when following the quantities in the ingredients, and the serving sizes. Therefore, suitable for those advised to lower potassium in their diet.

This recipe is also low in phosphate, however it does contain some phosphate, mainly provided by the egg, therefore if you have been prescribed a phosphate binder you should take as directed.

This recipe is low in protein, therefore suitable for those advised to eat less protein. If you have been advised to eat more protein, then you could add 200-300g of cooked cod.

Use long-grain rice instead of jasmine rice.

Use a gluten-free soy sauce.

Use brown instead of white rice to provide more fibre.

This dish is best eaten freshly made.