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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A healthier version of your favorite take-out rice! Tasty and easy to put together. Ingredients:
3 cups cooked brown rice |
2 egg whites, scrambled |
1 egg, scrambled |
1 tablespoon oil |
1/2 onion, chopped |
2 garlic cloves, diced |
5 scallions, chopped, whites and greens separated |
1/2 cup carrot, shredded |
cooking spray |
1 cup edamame, ready-to-eat shelled |
2 tablespoons low sodium soy sauce (tamari for gluten free, (or more) |
salt and fresh pepper |
Directions:
1. Whisk eggs and egg whites, season with salt and pepper. In a hot wok, spray a little oil and cook the eggs. When cooked, remove from pan and set aside.
2. Let the wok get really hot. Add oil and cook onions, scallion whites, carrots and garlic for about 30-60 seconds, careful not to burn. Add brown rice and stir well a few minutes to heat through. Add cooked egg along with soy sauce, scallion greens and edamame, mixing well for about 3-4 minutes.
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