Edamame Fried Rice (adapted from skinnytaste.com)
2 egg whites
1 whole egg
2 T. olive oil, divided
1/2 onion, chopped
1/2 c. shredded carrots
2 cloves garlic, diced
3 c. leftover cooked brown rice (1 1/2 c. uncooked)
1/4 c. low sodium soy sauce
1 c. ready to eat shelled edamame (I used frozen)
Salt and pepper to taste
Whisk eggs and egg whites, season with salt and pepper. In a hot wok, heat 1 T. olive oil and cook the eggs. When cooked, remove from pan and set aside. Let the wok get really hot. Add remaining 1 T. oil and cook onion, carrots and garlic for about 30-60 seconds, careful not to burn. Add brown rice and stir well for a few minutes to heat through. Add cooked egg along with soy sauce and edamame, mixing well for about 3-4 minutes.
This is something I make often and keep in the fridge, already portioned, for an easy lunch.
3 servings (291 calories each serving) according to my calculator on loseit.com
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