Ingredients
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3 cups cooked brown rice
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2 egg whites, scrambled
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1 tablespoon oil
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1/2 onion, chopped
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2 garlic cloves, diced
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5 scallions, chopped, whites and greens separated
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cooking spray
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1 cup edamame, ready-to-eat shelled
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2 tablespoons low sodium soy sauce (tamari for gluten free, (or more)
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salt and fresh pepper
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1 egg, scrambled
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1/2 cup carrot, shredded
Instructions
- Whisk eggs and egg whites, season with salt and pepper. In a hot wok, spray a little oil and cook the eggs. When cooked, remove from pan and set aside.
- Let the wok get really hot. Add oil and cook onions, scallion whites, carrots and garlic for about 30-60 seconds, careful not to burn. Add brown rice and stir well a few minutes to heat through. Add cooked egg along with soy sauce, scallion greens and edamame, mixing well for about 3-4 minutes.