Vegetable Fried Rice

Dysphagia-friendly vegetable fried race in a white bowl

This easy-to-make side will help keep mealtime fresh for those on dysphagia diets.

INGREDIENTS

SLIDER 1 SERVING 6 SERVINGS 12 SERVING
THICK & EASY® IDDSI Level 4 Pureed Rice, thawed
Item: 114400		 1/2 cup 3 cups 1 1/2 quarts
Soy Sauce (regular or low sodium) 1 tsp 2 Tbsp 1/4 cup
Toasted Sesame Oil 1/4 tsp 1 1/2 tsp 1 Tbsp
Black pepper dash 1/8 tsp 1/4 tsp
Onion Powder dash 1/4 tsp 1/2 tsp
Garlic Powder dash 1/8 tsp 1/4 tsp
THICK & EASY® Pureed Bulk Carrots, thawed
Item: 34332
OR
Shaped Pureed Carrots Portion, thawed
Item: 39312		 1/2 oz (1 Tbsp) 1/3 cup + 1 Tbsp or 1-3 oz portion 3/4 cup or 2-3 oz portions
THICK & EASY® Pureed Bulk Peas
Item: 38561
OR
Shaped Pureed Peas Portion, thawed
Item: 12705		 1/2 oz (1 Tbsp) 1/3 cup + 1 Tbsp or 1-3 oz portion 3/4 cup or 2-3 oz portions
Pureed Eggs, heated (optional) 1/4 oz (about 2 tsp) 1 1/2 oz (about 1/4 cup) 3 oz (about 1/2 cup)
Soy Sauce (regular or low sodium) for garnish As needed for garnish As needed for garnish As needed for garnish

DIRECTIONS

  1. Heat Thick & Easy® IDDSI Level 4 Pureed Rice to 165°F per package instructions.
  2. Add soy sauce, toasted sesame oil, onion powder, garlic powder and pepper and stir well. Hold at 135°F or higher for service.
  3. Heat the Thick & Easy® Pureed Bulk vegetables (Carrots & Peas) or Pureed Shaped Carrot & Pea Portions to 165°F per package instructions. (Add a small amount of Thick & Easy® Instant Food & Beverage Thickener if bulk vegetables seem too thin.)

TO SERVE

  1. Portion ½ cup of pureed rice mixture onto plate or bowl. (Use a handheld ricer to achieve more realistic rice appearance)
  2. Portion ½ oz (about 1 Tbsp each) of pureed peas and pureed carrots on top of rice. If desired, use a piping bag to distribute the vegetables on top of rice in a random pattern.
  3. Portion the pureed eggs (if desired) on top of rice in a random pattern.
  4. Garnish with a drizzle of soy sauce, if desired.

NUTRITION INFORMATION

Serving Size: 1/2 cup pureed rice mixture, 1/2 oz peas, 1/2 oz carrots, 1/4 oz puree egg, 1 tsp additional soy sauce for garnish

Calories: 220

Total Fat: 14g

Saturated Fat: 3g

Trans Fat: 0g

Cholesterol: 30mg

Sodium: 750mg

Total Carbohydrates: 20g

Dietary Fiber: 1g

Total Sugars: 4g

Added Sugars: 0g

Protein: 4g

Vitamin D: 0mg (0% DV)

Calcium: 30mg (2% DV)

Iron: 0.8mg (4% DV)

Potassium: 240mg (6% DV)