One of my favorite things to do is find healthier versions of restaurant favorites to satisfy my cravings. This is one of those recipes that tastes so darn good you won’t even notice all the veggies!
Hot tip: I use egg whites and brown rice to get the protein up without sacrificing flavor!
SERVINGS: 4
INGREDIENTS
Olive Oil spray OR 1 tablespoon Olive Oil⠀
6 cloves garlic, minced or grated⠀
4 cups cooked brown rice⠀
2 cups liquid egg whites⠀
2 cups green veggies of your choice: Broccoli, Chopped Kale, or Spinach are great in here⠀
1 Tomato, diced⠀
4 Tablespoons low-sodium Soy Sauce⠀
3 tablespoons Spicy Chili Crisp (Or use Trader Joe’s Chili-Onion Crunch)⠀
1-2 Tablespoons Sriracha. Use more or less depending on how spicy you like it⠀
Black Pepper + Chili Flakes, to taste⠀
OPTIONAL: 2-3 Scallions, chopped⠀
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DIRECTIONS
1. Spray a pan with oil spray (or 1 tablespoon olive oil)⠀
2. Sauteé the garlic until soft.⠀
3. Add all the vegetables and sauteé until the veggies are soft.⠀
4. Add the egg whites and rice, and mix together⠀
5. Add all the sauces⠀
6. Sprinkle with black pepper + chili flakes⠀
7. Add the scallions to garnish⠀
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DEVOUR!⠀
