Ingredients
2 cups cooked short grain brown rice
2 egg whites, scrambled
1 whole egg, scrambled
1 tbsp oil
1/2 onion, chopped
2 cloves garlic, diced
5 scallions, chopped, whites and greens separated
1/2 cup shredded carrots
cooking spray
1 cup ready-to-eat shelled edamame
2 tbsp low sodium soy sauce
Salt & Pepper
Directions
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. Serve.
Asian Chicken
Ingredients
3 boneless skinless chicken breasts
Nonstick cooking spray
1 cup water
1/2 cup soy sauce
1/2 cup balsamic vinegar
1 1/2 tablespoon sriracha hot sauce
3 garlic cloves, minced
1 teaspoon ginger, grated
4 teaspoons sugar
2 tablespoons scallions
1 teaspoon sesame seeds
Directions
In a large pan brown chicken on both sides with a little nonstick cooking spray. Once browned on both sides add water, soy sauce, balsamic vinegar, sriracha hot sauce, garlic, ginger, and sugar. Cook on high until mixture starts to boil. Reduce heat to low and simmer for 20 minutes. After 20 minutes remove chicken and set aside. Return heat to high and bowl liquid until it becomes a thick syrup about 10 minutes. Spoon top of chicken and sprinkle with scallions and sesame seeds.
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