Delicious! Oh my goodness was this yummy and it was a snap to throw together. I was even able to make it quickly while Matthew was napping (rare occurrence for him) AND I was on the phone with my sister-in-law.
Personally, I'm leaving the eggs out next time. And in my opinion, this didn't need extra salt because there was plenty in the soy sauce. Yummy! I'm eating this again for lunch tomorrow.
3 cups leftover cooked brown rice
2 egg whites, scrambled
1 whole egg, scrambled
1 tbsp vegetable oil
1/2 onion, chopped
2 cloves garlic, diced
5 scallions, chopped, whites and greens separated (I omitted b/c I didn't have any)
1/2 cup shredded carrots
cooking spray
1 cup ready-to-eat shelled edamame (I used edamame and lima beans b/c they were leftover from dinner)
2 tbsp low sodium soy sauce (or more to taste)
salt and fresh pepper to taste
Whisk eggs and egg whites, season with salt and pepper. In a hot wok, spray a little oil and cook the eggs. When cooked, remove from pan and set aside.
Let the wok 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.
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