NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.5 cup egg whites

0.5 cup cooked brown rice

0.5 cup shelled edamame

0.5 cup diced carrots

0.5 cup frozen peas

2 cloves garlic

1 tsp grated ginger

2 whole green onions

0 tsp toasted sesame oil

1 tbsp tamari

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp avocado oil

PREPARATION

• 1

  In a small mixing bowl, whisk together the large eggs and egg whites with the sea salt and black pepper until well combined.

• 2

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

• 3

  Pour the egg mixture into the skillet and scramble gently until just set, then remove the eggs from the pan and set aside on a plate.

• 4

  In the same skillet, add the diced carrots and shelled edamame, sautéing for about 3-4 minutes until the carrots begin to soften.

• 5

  Stir in the minced garlic, grated ginger, and frozen peas, cooking for 1 minute until the aromatics are fragrant.

• 6

  Add the chilled cooked brown rice to the pan, using a spatula to break up any large clumps, and stir-fry with the vegetables for 3 minutes.

• 7

  Return the scrambled eggs to the skillet and drizzle the tamari and toasted sesame oil over the mixture.

• 8

  Toss everything together for another minute to ensure the rice is coated and heated through.

• 9

  Remove from heat, garnish with thinly sliced green onions, and serve immediately.