My boys and husband love Asian food (as do I!). So for some time now, I've been searching Pinterest for great fried-rice recipes. And when my brother, Tobit (who loves to cook just as much as I do) introduced me to this one, I was hooked!
What I like most about this version of fried-rice is that it's much healthier than your typical fast-food oily, fried-rice. It incorporates lots of veggies, brown rice, and egg whites . . . so it's a big win-win for me. Not to mention, it's delicious! . . . a big A-plus in my book.
Food for My Soul: "Because your steadfast love is better than life, my lips will praise you." Psalm 63:3
2 egg whites
1 whole egg
1 tsp olive oil
3 cups cooked brown rice
1/2 onion, diced
2 cloves garlic, diced
4 scallions, chopped, whites and greens separated
1/2 cup shredded carrots
1 cup ready-to-eat shelled edamame
2 tbsp low-sodium soy sauce
salt and fresh pepper to taste
1. Over medium heat, in a non-stick skillet or wok add 1/2 tsp oil and cook until hot. In a small bowl, whisk eggs and egg whites with a fork, season with salt and pepper, and scramble the eggs in skillet. When cooked, remove from pan and set aside.
2. Let the wok get hot. Add 1/2 tsp oil and cook onions, garlic, scallion whites, and carrots for about 1-2 minutes, being careful not to burn. Stir in cooked brown rice, eggs, soy sauce, scallion greens and edamame. Heat through, mixing well for about 3-4 minutes.
(Adapted from SkinnyTaste)