Quick Egg Fried Rice with Crispy Vegetables

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

Quick Egg Fried Rice with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Quick Egg Fried Rice with Crispy Vegetables

Savor a vibrant twist on a classic dish where fluffy brown rice meets savory scrambled eggs and a medley of crispy, colorful vegetables. Enhanced with a touch of firm tofu for an extra protein boost, this dish brings together a satisfying crunch with a warm and comforting flavor perfect for any meal of the day.

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NUTRITION

452kcal
Protein
33.5g
Fat
15.9g
Carbs
43.8g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

2 egg whites

1/2 cup cooked brown rice

1/4 cup green peas

1/4 cup shelled edamame

1/2 cup diced red bell pepper

1/2 cup diced carrots

1/4 cup diced firm tofu

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PREPARATION

  • 1

    Prepare all ingredients by dicing the red bell pepper, carrots, and firm tofu; measure the peas, edamame, and cooked brown rice.

  • 2

    Whisk the eggs and egg whites in a small bowl with a pinch of salt and pepper.

  • 3

    Heat a non-stick skillet or wok over medium-high heat and lightly coat with a splash of cooking spray or a small amount of oil.

  • 4

    Pour in the egg mixture and scramble until just set. Remove the scrambled eggs from the pan and set aside.

  • 5

    In the same pan, add the diced carrots and red bell pepper. Sauté for about 2 minutes until they start to soften and become crispy.

  • 6

    Add the peas, edamame, and diced tofu into the pan, stirring gently for another 2 minutes until heated through.

  • 7

    Stir in the cooked brown rice and add the scrambled eggs back into the pan, mixing all the ingredients until well combined and heated throughout.

  • 8

    Adjust seasoning with salt and pepper as needed, and serve hot.

Quick Egg Fried Rice with Crispy Vegetables

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

Quick Egg Fried Rice with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Quick Egg Fried Rice with Crispy Vegetables

Savor a vibrant twist on a classic dish where fluffy brown rice meets savory scrambled eggs and a medley of crispy, colorful vegetables. Enhanced with a touch of firm tofu for an extra protein boost, this dish brings together a satisfying crunch with a warm and comforting flavor perfect for any meal of the day.

NUTRITION

452kcal
Protein
33.5g
Fat
15.9g
Carbs
43.8g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

2 egg whites

1/2 cup cooked brown rice

1/4 cup green peas

1/4 cup shelled edamame

1/2 cup diced red bell pepper

1/2 cup diced carrots

1/4 cup diced firm tofu

PREPARATION

  • 1

    Prepare all ingredients by dicing the red bell pepper, carrots, and firm tofu; measure the peas, edamame, and cooked brown rice.

  • 2

    Whisk the eggs and egg whites in a small bowl with a pinch of salt and pepper.

  • 3

    Heat a non-stick skillet or wok over medium-high heat and lightly coat with a splash of cooking spray or a small amount of oil.

  • 4

    Pour in the egg mixture and scramble until just set. Remove the scrambled eggs from the pan and set aside.

  • 5

    In the same pan, add the diced carrots and red bell pepper. Sauté for about 2 minutes until they start to soften and become crispy.

  • 6

    Add the peas, edamame, and diced tofu into the pan, stirring gently for another 2 minutes until heated through.

  • 7

    Stir in the cooked brown rice and add the scrambled eggs back into the pan, mixing all the ingredients until well combined and heated throughout.

  • 8

    Adjust seasoning with salt and pepper as needed, and serve hot.