YOUR SOLIN GENERATED RECIPE
Egg White Vegetable Stir Fry with Jasmine Rice
Wok-seared egg whites tossed with crisp snap peas and bell peppers over fragrant jasmine rice, finished with a drizzle of toasted sesame oil.
INGREDIENTS
0.9 cup Liquid Egg Whites
0.75 cup Cooked Jasmine Rice
0.5 cup chopped Red Bell Pepper
0.5 cup Snap Peas
1 tsp Avocado Oil
1 tsp Toasted Sesame Oil
1 tbsp Coconut Aminos
1 tsp grated Fresh Ginger
1 stalk sliced Green Onions
PREPARATION
Heat the avocado oil in a large non-stick skillet or wok over medium-high heat.
Add the red bell peppers and snap peas to the pan and sauté for 3 to 4 minutes until they are tender-crisp.
Stir in the grated ginger and the white parts of the green onion, cooking for 30 seconds until fragrant.
Push the vegetables to the outer edges of the pan and pour the liquid egg whites into the center.
Gently scramble the egg whites with a spatula until they are fully set and opaque.
Incorporate the cooked jasmine rice into the pan, tossing it with the eggs and vegetables.
Drizzle the coconut aminos and toasted sesame oil over the mixture and stir well to combine and heat through.
Remove from heat and garnish with the green onion tops before serving.