Savory Egg and Veggie Stir-Fried Brown Rice

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

Savory Egg and Veggie Stir-Fried Brown Rice

YOUR SOLIN GENERATED RECIPE

Savory Egg and Veggie Stir-Fried Brown Rice

Enjoy a hearty, satisfying bowl of stir-fried brown rice with a medley of crisp vegetables and a protein boost from eggs. This dish combines the nutty flavor of brown rice with the vibrant textures of broccoli, red bell pepper, and carrots, all brought together with a savory blend of garlic and low-sodium soy sauce.

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NUTRITION

549kcal
Protein
34.4g
Fat
21.9g
Carbs
56.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked Brown Rice (150g)

3 whole Eggs (150g)

2 Egg Whites (66g)

1 cup chopped Broccoli (90g)

0.5 cup chopped Red Bell Pepper (75g)

0.25 cup julienned Carrot (25g)

1 clove Garlic

1 tbsp Low Sodium Soy Sauce (16g)

1 tsp Sesame Oil (5g)

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PREPARATION

  • 1

    Heat the sesame oil in a large non-stick skillet or wok over medium heat.

  • 2

    Add the minced garlic and sauté until fragrant, about 30 seconds.

  • 3

    Add the chopped broccoli, red bell pepper, and julienned carrot. Stir-fry for 3-4 minutes until the vegetables begin to soften but still retain some crunch.

  • 4

    Push the vegetables to the side of the skillet and pour in the beaten eggs (made with 3 whole eggs and 2 egg whites). Let them set slightly before gently scrambling them, mixing with the vegetables as they cook.

  • 5

    Once the eggs are mostly cooked, add the cooked brown rice to the skillet. Drizzle with low sodium soy sauce and toss everything together.

  • 6

    Continue stir-frying for another 2-3 minutes until the rice is heated through and well-combined with the vegetables and eggs.

  • 7

    Taste and adjust seasoning if needed, then serve immediately.

Savory Egg and Veggie Stir-Fried Brown Rice

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

Savory Egg and Veggie Stir-Fried Brown Rice

YOUR SOLIN GENERATED RECIPE

Savory Egg and Veggie Stir-Fried Brown Rice

Enjoy a hearty, satisfying bowl of stir-fried brown rice with a medley of crisp vegetables and a protein boost from eggs. This dish combines the nutty flavor of brown rice with the vibrant textures of broccoli, red bell pepper, and carrots, all brought together with a savory blend of garlic and low-sodium soy sauce.

NUTRITION

549kcal
Protein
34.4g
Fat
21.9g
Carbs
56.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked Brown Rice (150g)

3 whole Eggs (150g)

2 Egg Whites (66g)

1 cup chopped Broccoli (90g)

0.5 cup chopped Red Bell Pepper (75g)

0.25 cup julienned Carrot (25g)

1 clove Garlic

1 tbsp Low Sodium Soy Sauce (16g)

1 tsp Sesame Oil (5g)

PREPARATION

  • 1

    Heat the sesame oil in a large non-stick skillet or wok over medium heat.

  • 2

    Add the minced garlic and sauté until fragrant, about 30 seconds.

  • 3

    Add the chopped broccoli, red bell pepper, and julienned carrot. Stir-fry for 3-4 minutes until the vegetables begin to soften but still retain some crunch.

  • 4

    Push the vegetables to the side of the skillet and pour in the beaten eggs (made with 3 whole eggs and 2 egg whites). Let them set slightly before gently scrambling them, mixing with the vegetables as they cook.

  • 5

    Once the eggs are mostly cooked, add the cooked brown rice to the skillet. Drizzle with low sodium soy sauce and toss everything together.

  • 6

    Continue stir-frying for another 2-3 minutes until the rice is heated through and well-combined with the vegetables and eggs.

  • 7

    Taste and adjust seasoning if needed, then serve immediately.