NUTRITION

SERVINGS

INGREDIENTS

1.5 cup liquid egg whites

0.5 cup cooked brown rice

0.5 tbsp avocado oil

0.5 cup frozen peas and carrots

0.5 cup broccoli florets

1 tbsp coconut aminos

1 tsp toasted sesame oil

0.25 tsp garlic powder

0.25 tsp ground ginger

1 medium scallion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Add the broccoli florets, frozen peas, and carrots to the pan, sautéing for 3 to 4 minutes until the broccoli is bright green and tender-crisp.

• 3

  Stir in the cooked brown rice, garlic powder, and ground ginger, breaking up any rice clumps and allowing the grains to toast for about 2 minutes.

• 4

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

• 5

  Pour the liquid egg whites into the center well and stir them constantly with a spatula until they are fully cooked and fluffy.

• 6

  Incorporate the cooked egg whites into the rice and vegetable mixture, then drizzle with the coconut aminos and toasted sesame oil.

• 7

  Season the dish with sea salt and black pepper, then garnish with thinly sliced scallions before serving warm.