YOUR SOLIN GENERATED RECIPE
Egg White Brown Rice with Garden Vegetables
Fluffy egg whites scrambled with nutty brown rice and a vibrant medley of crisp garden vegetables for a protein-packed and satisfying meal.
INGREDIENTS
1.5 cup Egg whites
0.5 cup Cooked brown rice
0.5 cup Bell pepper
0.25 cup Sweet corn
0.25 cup Green peas
0.5 cup Green beans
0.25 cup Carrots
0.5 tbsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Coconut aminos
PREPARATION
Finely dice the bell pepper and carrots, and trim the green beans into half-inch pieces.
Heat the extra virgin olive oil in a large non-stick skillet over medium heat.
Add the carrots and green beans to the skillet and sauté for 4 minutes until they begin to soften.
Stir in the bell peppers, sweet corn, and green peas, cooking for another 2 minutes until the vegetables are tender-crisp.
Add the cooked brown rice to the pan, breaking up any clumps with a spatula to incorporate with the vegetables.
Season the mixture with sea salt and black pepper.
Pour the egg whites directly over the rice and vegetables, stirring constantly to scramble.
Continue cooking for 3-4 minutes until the egg whites are fully set and fluffy.
Drizzle the coconut aminos over the dish and toss one last time before serving warm.