Eggs with Rice, Carrot and Bell Pepper

Ingredients

• Egg1 count (55 g)
• Egg White2 count (80 g)
• Rice1 cup (200 g)
• Oil1 tablespoon (10 ml)
• Carrot1/2 medium (30 g)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Peel the carrot, cut into thin slices and put in a pot with boiling water. Let boil for 6 minutes and remove.

3. 3

   Step 3

   Then, chop the bell pepper. Heat a pan or pot over medium heat.

4. 4

   Step 4

   Once heated, pour most of the oil and spread. The remaining will be used to fry the eggs..

5. 5

   Step 5

   Add the bell pepper with a pinch of salt and stir-fry for 3 minutes over medium heat. Next, add the carrot with the rice and salt and pepper.

6. 6

   Step 6

   Mix well until. If you want, you can add garlic powder. Turn off.

7. 7

   Step 7

   Then, heat a pan over high heat. Once heated, put the remaining oil, spread and add the egg with the whites.

8. 8

   Step 8

   Cook over medium heat until the white sets and remove. Add salt to taste.

9. 9

   Step 9

   Once ready, serve the rice with the egg.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Eggs with Rice, Carrot and Bell Pepper can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.