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Egg Fried Stir-Fry

Yield: Serves 4.



2 tablespoons canola oil
2 green onions, chopped
1 cup carrots, sliced
2 cups kale, chopped
1 cup broccoli florets
2 tablespoon light soy sauce
4 cup brown rice, cooked
6 egg white
2 teaspoon sesame oil
ground ginger to taste

Heat a large, nonstick skillet over medium-high heat. Add the canola oil and sauté the vegetables until crisp-tender, about 10 minutes. Add rice and stir, then add the egg whites and mix with the rice and vegetables until fully cooked. Season with light soy sauce and sesame oil.