4 cups cooked brown rice
1 tablespoon oil
1 tablespoon minced garlic
1 tablespoon grated fresh ginger
1 pound package frozen stir-fry vegetables
1 cup sliced fresh mushrooms
1 cup shredded cabbage
6 egg whites or 3/4 cup nonfat egg substitute
4 tablespoon light soy sauce
1 tablespoon sesame oil
Cook the rice according to package directions.
Heat the oil in a large nonstick skillet or wok over high heat. Saute the garlic and ginger until golden, about 3 minutes. Add the frozen veggies and cook until tender, about 6 minutes. Remove the vegetables from the pan.
Add the egg whites and scramble until done, about 1 minute. Add the vegetables back to the pan and season with soy sauce and sesame oil. Serve the Egg Fried Vegetables over the brown rice.