- 3 cups cooked brown rice
- 2 egg whites, scrambled
- 1 whole egg, scrambled
- 1 tbsp extra virgin olive oil
- 1/2 onion, chopped
- 2 cloves garlic, diced
- 5 scallions, chopped, whites and greens separated
- 1/2 cup shredded carrots
- cooking spray
- 1 cup ready-to-eat shelled edamame
- 2 tbsp low sodium soy sauce (or more to taste)
- fresh pepper to taste
- Optional- Hoison Sauce
Whisk eggs and egg whites, season pepper. In a hot wok or hot large skillet, spray cooking oil and cook the eggs. When cooked, remove from pan and set aside
Let the wok or skillet 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.
Add additional soy sauce as needed. Optional, Also good with 2 Tbsp Hoisin Sauce (an acquired taste, so try first on a small amount if you have never had it). If using Hoisin Sauce, add when you add the soy sauce.