Not So Fried Spicy Rice

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 6 egg whites
• 2 tablespoons water
• 1 nonstick cooking spray
• 1 tablespoon olive oil
• 1 tablespoon ginger, peeled and finely chopped
• 2 garlic cloves, minced
• 2 cups chinese cabbage, chopped
• 1 cup carrot, coursely shredded
• 1 cup pea pods
• 2 cups cooked brown rice
• 1/3 cup green onion, sliced
• 2 tablespoons braggs amino acids
• 1 teaspoon sriracha sauce (chile sauce)
• 2 tablespoons fresh cilantro, snipped
• 1 lime, sliced (or cut in wedges)

Recipe

• 1 in a small bowl, whisk eggs and water together.
• 2 spray a cold skillet with cooking spray until coated. you may not need to do this if your pan is a really good non-stick pan.
• 3 preheat skillet over medium heat.
• 4 add egg and water mixture.
• 5 cook until eggs without stirring until eggs begin to set on the bottom and around the edges.
• 6 lift the egg whites and allow the uncooked eggs to run underneath the cooked parts.
• 7 cook for 2 - 3 minutes until the eggs are cooked through. keep the eggs in big pieces.
• 8 remove the eggs from the skillet and put in a bowl.
• 9 now pour oil into the same skillet and heat over medium high heat.
• 10 add ginger and garlic and cook for 30 seconds.
• 11 add your cabbage, carrots and pea pods. cook and stir for 2 minutes.
• 12 now stir in your eggs, rice, green onion, bragg's and the chile sauce.
• 13 stir and cook until heated through, about 2 minutes.
• 14 serve it up and top with cilantro and lime slices.