NUTRITION

SERVINGS

INGREDIENTS

2 Large Eggs

1/4 cup Egg Whites

1/2 cup Cooked Jasmine Rice

1/2 cup Shelled Edamame

1 tsp Toasted Sesame Oil

1 tsp Coconut Aminos

1 tbsp Sliced Green Onions

PREPARATION

• 1

  Cook the jasmine rice according to package instructions or reheat pre-cooked rice until steaming.

• 2

  Steam the shelled edamame in a small amount of water or in a steamer basket until tender and bright green.

• 3

  Whisk the whole eggs and egg whites together in a small bowl until the mixture is uniform and slightly frothy.

• 4

  Heat a non-stick skillet over medium-low heat and lightly coat with a tiny drop of oil if necessary.

• 5

  Pour the egg mixture into the skillet and stir constantly with a silicone spatula, using a slow folding motion to create a silky, soft-scrambled texture.

• 6

  Remove the eggs from the heat while they still look slightly wet, as they will finish cooking on the plate.

• 7

  Place the warm jasmine rice in a bowl and top with the scrambled eggs and steamed edamame.

• 8

  Drizzle the entire bowl with toasted sesame oil and coconut aminos, then garnish with fresh sliced green onions.