Years ago, I started making batches of short-grain brown rice over the weekend to use during the week. I always had it on hand to add to or accompany whatever I was cooking. This dish emerged as one of my regulars. It’s easy and filling and an all-round great way to start any day. If you don’t want to make the rice in advance, don’t worry. Fortunately, it’s now easy to buy prepared brown rice either in the freezer section (you reheat it in the microwave) or even in the rice aisle. Just be sure to read the label—you don’t want to buy a variety that contains added fats.
Recipe information
Yield
makes 1 serving
Ingredients
Preparation
Step 1
In a small bowl, using a fork or small whisk, whisk the egg whites until they bubble lightly.
Step 2
Place a small nonstick skillet over medium heat. When warm, lightly mist the pan with spray and pour the egg whites into the pan. Using a wooden spoon, scramble the whites, allowing the uncooked egg whites to run underneath the pieces that begin to cook, for 3 to 5 minutes, or until almost set.
Step 3
Stir in the rice, chili garlic sauce, and green onion. Continue stirring the mixture for another 1 to 2 minutes, or until the eggs are completely cooked and the ingredients are well combined. Season with salt and pepper and serve immediately.
nutrition information
Step 4
Calories: 123
Step 5
Protein: 16g
Step 6
Carbohydrates: 13g
Step 7
Fat: <1g
Step 8
Trace Saturated Fat
Step 9
Cholesterol: 0mg
Step 10
Fiber: 1g
Step 11
Sodium: 242mg
