Egg White Vegetable Stir-Fry with Brown Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White Vegetable Stir-Fry with Brown Rice

YOUR SOLIN GENERATED RECIPE

Egg White Vegetable Stir-Fry with Brown Rice

A light and savory breakfast stir-fry that brings together fluffy egg whites, crisp vegetables, and nutty brown rice in a harmoniously flavored Asian-inspired blend. This dish delivers balanced textures and subtle umami notes perfect for starting your morning energized.

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NUTRITION

301kcal
Protein
28.2g
Fat
6.2g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (approx. 198g)

1/2 cup cooked brown rice (approx. 100g)

1 medium red bell pepper

1/2 cup sliced mushrooms

1 cup fresh spinach

1/2 cup bean sprouts

1 tsp olive oil

1 tsp low-sodium soy sauce

1 tsp minced fresh ginger

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PREPARATION

  • 1

    Heat the olive oil in a nonstick skillet over medium-high heat.

  • 2

    Add minced ginger and stir briefly until fragrant.

  • 3

    Add sliced red bell pepper, mushrooms, spinach, and bean sprouts to the skillet. Stir-fry the vegetables for 3-4 minutes until they just begin to soften.

  • 4

    Pour in the egg whites, stirring gently to combine with the vegetables, and cook until the egg whites are set, about 3-4 minutes. Season lightly with a pinch of salt if desired.

  • 5

    Add the cooked brown rice to the pan and drizzle in the low-sodium soy sauce, tossing to evenly combine and heat through.

  • 6

    Continue stirring for an additional minute to allow flavors to meld, then remove from heat and serve immediately.

Egg White Vegetable Stir-Fry with Brown Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White Vegetable Stir-Fry with Brown Rice

YOUR SOLIN GENERATED RECIPE

Egg White Vegetable Stir-Fry with Brown Rice

A light and savory breakfast stir-fry that brings together fluffy egg whites, crisp vegetables, and nutty brown rice in a harmoniously flavored Asian-inspired blend. This dish delivers balanced textures and subtle umami notes perfect for starting your morning energized.

NUTRITION

301kcal
Protein
28.2g
Fat
6.2g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

6 egg whites (approx. 198g)

1/2 cup cooked brown rice (approx. 100g)

1 medium red bell pepper

1/2 cup sliced mushrooms

1 cup fresh spinach

1/2 cup bean sprouts

1 tsp olive oil

1 tsp low-sodium soy sauce

1 tsp minced fresh ginger

PREPARATION

  • 1

    Heat the olive oil in a nonstick skillet over medium-high heat.

  • 2

    Add minced ginger and stir briefly until fragrant.

  • 3

    Add sliced red bell pepper, mushrooms, spinach, and bean sprouts to the skillet. Stir-fry the vegetables for 3-4 minutes until they just begin to soften.

  • 4

    Pour in the egg whites, stirring gently to combine with the vegetables, and cook until the egg whites are set, about 3-4 minutes. Season lightly with a pinch of salt if desired.

  • 5

    Add the cooked brown rice to the pan and drizzle in the low-sodium soy sauce, tossing to evenly combine and heat through.

  • 6

    Continue stirring for an additional minute to allow flavors to meld, then remove from heat and serve immediately.