Appetizers & Sides
Veggie Fried Rice
Who doesn’t love this classic Chinese takeout? Add egg whites and brown rice to put a healthy twist on your veggie friend rice.
|2 Tbsp.||Vegetable oil|
|2 cups||Cooked brown rice|
|1 cup||Diced carrots|
|1 cup||Diced red bell pepper|
|¼ cup||Diced white onion|
|⅛ cup||Thinly sliced green onion|
|2 tsp.||Minced garlic|
|1 tsp.||Low-sodium soy sauce|
|1 tsp.||Sesame oil|
|4 Tbsp.||Phil’s Fresh Eggs Organic Liquid Egg Whites|
|1 cup||Frozen peas|
|1 cup||Frozen corn|
|Salt and black pepper to taste|
- Heat ½ Tbsp. of vegetable oil in a large wok or frying pan over high heat until smoking. Add half of the brown rice and cook, stirring and tossing, until the rice is toasted (about 3 minutes). Transfer cooked rice to a medium bowl. Repeat with another ½ Tbsp. of oil and the remaining rice.
- Return all rice to wok and press it to the sides. In the space in the middle add another ½ Tbsp. oil and the carrots, red bell pepper, white onion, green onion and garlic. Stir gently and cook until soft and fragrant. Add the soy sauce and sesame oil; toss/stir all to mix and coat.
- Push the rice mixture to the side of the wok and add the remaining ½ Tbsp. oil. Pour the Liquid Phil’s Fresh Egg Whites into the oil. Stir quickly to scramble. Stir the egg and rice together.
- Add the frozen peas and corn, and continue to stir until peas and corn are thawed and warm. Season to taste with salt and black pepper. Serve immediately.