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 vibrant scramble of fluffy egg whites and crisp-tender vegetables tossed in a savory ginger-soy glaze, served over nutty brown rice with a drizzle of toasted sesame oil.

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NUTRITION

429kcal
Protein
35.6g
Fat
9g
Carbs
50.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Liquid Egg Whites

0.75 cup Cooked Brown Rice

1 cup Broccoli Florets

0.5 cup Sugar Snap Peas

0.5 cup Sliced Red Bell Pepper

1.5 teaspoons Toasted Sesame Oil

1 tablespoon Coconut Aminos

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PREPARATION

  • 1

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

  • 2

    Add the minced garlic and ginger, sautéing for thirty seconds until fragrant.

  • 3

    Toss in the broccoli, snap peas, and red bell pepper, stir-frying for three to four minutes until crisp-tender.

  • 4

    Push the vegetables to the outer edges of the pan and pour the liquid egg whites into the center.

  • 5

    Let the egg whites sit for thirty seconds, then gently scramble until fully cooked and opaque.

  • 6

    Stir in the cooked brown rice and coconut aminos, tossing everything together until heated through.

  • 7

    Garnish with optional green onions or red pepper flakes before serving.

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 vibrant scramble of fluffy egg whites and crisp-tender vegetables tossed in a savory ginger-soy glaze, served over nutty brown rice with a drizzle of toasted sesame oil.

NUTRITION

429kcal
Protein
35.6g
Fat
9g
Carbs
50.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Liquid Egg Whites

0.75 cup Cooked Brown Rice

1 cup Broccoli Florets

0.5 cup Sugar Snap Peas

0.5 cup Sliced Red Bell Pepper

1.5 teaspoons Toasted Sesame Oil

1 tablespoon Coconut Aminos

PREPARATION

  • 1

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

  • 2

    Add the minced garlic and ginger, sautéing for thirty seconds until fragrant.

  • 3

    Toss in the broccoli, snap peas, and red bell pepper, stir-frying for three to four minutes until crisp-tender.

  • 4

    Push the vegetables to the outer edges of the pan and pour the liquid egg whites into the center.

  • 5

    Let the egg whites sit for thirty seconds, then gently scramble until fully cooked and opaque.

  • 6

    Stir in the cooked brown rice and coconut aminos, tossing everything together until heated through.

  • 7

    Garnish with optional green onions or red pepper flakes before serving.