Garden Vegetable Brown Rice Stir-Fry

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

Garden Vegetable Brown Rice Stir-Fry

YOUR SOLIN GENERATED RECIPE

Garden Vegetable Brown Rice Stir-Fry

Sautéed brown rice and crisp garden vegetables tossed with fluffy egg whites and savory coconut aminos for a vibrant, protein-packed lunch.

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NUTRITION

448kcal
Protein
42.2g
Fat
5.3g
Carbs
58.2g

SERVINGS

1 serving

INGREDIENTS

1.25 cup liquid egg whites

0.5 cup cooked brown rice

0.25 cup diced carrots

0.25 cup cut green beans

0.25 cup super sweet corn

0.25 cup green peas

0.25 cup diced yellow onion

0.25 cup diced red bell pepper

0.5 tsp avocado oil

0.25 tsp toasted sesame oil

1 tbsp coconut aminos

0.25 tsp garlic powder

0.25 tsp ground ginger

0.13 tsp sea salt

0.13 tsp black pepper

1 tbsp sliced green onions

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PREPARATION

  • 1

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

  • 2

    Add the diced yellow onion, red bell pepper, and carrots to the pan, sautéing for 3 to 4 minutes until the vegetables begin to soften.

  • 3

    Stir in the green beans, super sweet corn, and green peas, cooking for an additional 2 minutes until vibrant and heated through.

  • 4

    Push the vegetable mixture to the outer edges of the pan to create a well in the center.

  • 5

    Pour the liquid egg whites into the center of the pan and let them sit for 30 seconds before gently scrambling with a spatula until fully set and fluffy.

  • 6

    Incorporate the cooked brown rice into the pan, breaking up any large clumps to ensure even distribution.

  • 7

    Sprinkle the garlic powder, ground ginger, sea salt, and black pepper over the rice and vegetables.

  • 8

    Drizzle the coconut aminos and toasted sesame oil over the mixture, tossing everything together for 2 to 3 minutes to allow the flavors to meld and the rice to slightly crisp.

  • 9

    Remove from heat and garnish with fresh sliced green onions before serving.

Garden Vegetable Brown Rice Stir-Fry

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

Garden Vegetable Brown Rice Stir-Fry

YOUR SOLIN GENERATED RECIPE

Garden Vegetable Brown Rice Stir-Fry

Sautéed brown rice and crisp garden vegetables tossed with fluffy egg whites and savory coconut aminos for a vibrant, protein-packed lunch.

NUTRITION

448kcal
Protein
42.2g
Fat
5.3g
Carbs
58.2g

SERVINGS

1 serving

INGREDIENTS

1.25 cup liquid egg whites

0.5 cup cooked brown rice

0.25 cup diced carrots

0.25 cup cut green beans

0.25 cup super sweet corn

0.25 cup green peas

0.25 cup diced yellow onion

0.25 cup diced red bell pepper

0.5 tsp avocado oil

0.25 tsp toasted sesame oil

1 tbsp coconut aminos

0.25 tsp garlic powder

0.25 tsp ground ginger

0.13 tsp sea salt

0.13 tsp black pepper

1 tbsp sliced green onions

PREPARATION

  • 1

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

  • 2

    Add the diced yellow onion, red bell pepper, and carrots to the pan, sautéing for 3 to 4 minutes until the vegetables begin to soften.

  • 3

    Stir in the green beans, super sweet corn, and green peas, cooking for an additional 2 minutes until vibrant and heated through.

  • 4

    Push the vegetable mixture to the outer edges of the pan to create a well in the center.

  • 5

    Pour the liquid egg whites into the center of the pan and let them sit for 30 seconds before gently scrambling with a spatula until fully set and fluffy.

  • 6

    Incorporate the cooked brown rice into the pan, breaking up any large clumps to ensure even distribution.

  • 7

    Sprinkle the garlic powder, ground ginger, sea salt, and black pepper over the rice and vegetables.

  • 8

    Drizzle the coconut aminos and toasted sesame oil over the mixture, tossing everything together for 2 to 3 minutes to allow the flavors to meld and the rice to slightly crisp.

  • 9

    Remove from heat and garnish with fresh sliced green onions before serving.