Egg White Vegetable Stir-Fry with Brown Rice

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

Egg White Vegetable Stir-Fry with Brown Rice

YOUR SOLIN GENERATED RECIPE

Egg White Vegetable Stir-Fry with Brown Rice

Sautéed egg whites tossed with colorful bell peppers and spinach over nutty brown rice, finished with a savory drizzle of coconut aminos.

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NUTRITION

184kcal
Protein
14.8g
Fat
4.8g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

110g Liquid Egg Whites

50g Cooked Brown Rice

40g Diced Red Bell Pepper

30g Baby Spinach

10g Sliced Green Onions

3/4 teaspoon Avocado Oil

1 teaspoon Coconut Aminos

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PREPARATION

  • 1

    Heat the avocado oil in a non-stick skillet over medium-high heat.

  • 2

    Add the diced red bell pepper and the white parts of the green onions, sautéing until tender-crisp.

  • 3

    Stir in the cooked brown rice and cook for one minute to warm through.

  • 4

    Pour the liquid egg whites into the skillet and stir continuously until they are fully scrambled and opaque.

  • 5

    Add the baby spinach and fold gently until the leaves are just wilted.

  • 6

    Remove from heat, stir in the coconut aminos, and garnish with the remaining green onion tops.

Egg White Vegetable Stir-Fry with Brown Rice

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

Egg White Vegetable Stir-Fry with Brown Rice

YOUR SOLIN GENERATED RECIPE

Egg White Vegetable Stir-Fry with Brown Rice

Sautéed egg whites tossed with colorful bell peppers and spinach over nutty brown rice, finished with a savory drizzle of coconut aminos.

NUTRITION

184kcal
Protein
14.8g
Fat
4.8g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

110g Liquid Egg Whites

50g Cooked Brown Rice

40g Diced Red Bell Pepper

30g Baby Spinach

10g Sliced Green Onions

3/4 teaspoon Avocado Oil

1 teaspoon Coconut Aminos

PREPARATION

  • 1

    Heat the avocado oil in a non-stick skillet over medium-high heat.

  • 2

    Add the diced red bell pepper and the white parts of the green onions, sautéing until tender-crisp.

  • 3

    Stir in the cooked brown rice and cook for one minute to warm through.

  • 4

    Pour the liquid egg whites into the skillet and stir continuously until they are fully scrambled and opaque.

  • 5

    Add the baby spinach and fold gently until the leaves are just wilted.

  • 6

    Remove from heat, stir in the coconut aminos, and garnish with the remaining green onion tops.