Carrot and Egg White Stir-fry with Rice

Ingredients

• Egg White3 count (120 g)
• Carrot1 medium (60 g)
• Rice3/4 cup (150 g)
• Soy Sauce1/2 tablespoon (7 g)
• Oil1 teaspoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   In a pan, heat the oil over medium heat.

3. 3

   Step 3

   Add the grated or thinly sliced carrots and sauté for a few minutes until slightly tender.

4. 4

   Step 4

   Push the carrots to one side and pour the egg whites on the other side.

5. 5

   Step 5

   Scramble the egg whites until almost fully set.

6. 6

   Step 6

   Drizzle the soy sauce over the mixture and stir in the rice. Mix well.

7. 7

   Step 7

   Salt and pepper to taste.

8. 8

   Step 8

   Remove and serve hot on a plate.

9. 9

   Step 9

   Optional: Top with a little chopped scallion or any green onion of your choice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Carrot and Egg White Stir-fry with Rice can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.