Name: Silky Scrambled Eggs with Edamame and Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large Whole Eggs; 1/3 cup Egg Whites; 1/2 cup Shelled Edamame; 2/3 cup Cooked Brown Rice; 1 teaspoon Toasted Sesame Oil; 1 teaspoon Low-Sodium Soy Sauce

Nutrition

Per serving

461 calories

Protein: 34g; 29% of calories
Carbs: 40g; 34% of calories
Fat: 19g; 37% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Warm the cooked brown rice and shelled edamame in a bowl and set aside.
Whisk the whole eggs and egg whites together in a small bowl until completely smooth.
Heat the toasted sesame oil in a non-stick skillet over low heat.
Pour in the egg mixture and cook, stirring constantly and gently with a spatula, until soft, silky curds form.
Fold the warm edamame into the scrambled eggs just before they finish cooking.
Spoon the egg and edamame mixture over the warm brown rice.
Drizzle with low-sodium soy sauce and serve warm.

Nutrition

Ingredients

Instructions

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