Servings: 6
Ingredients:
1 cup chopped onion
2 cups broccoli florets
2 cups chopped tatsoi
2 cups chopped baby bok choy
1 cup shredded carrots
1 cup shredded purple cabbage
1 cup of uncooked brown rice
5 egg whites
2 tablespoons of sesame seeds
Sauce ingredients:
5 tablespoons of teriyaki sauce
1 tablespoon rice wine vinegar
1 teaspoon sesame seed oil
1 teaspoon of freshly grated ginger
1 teaspoon garlic powder
1/2 teaspoon orange zest
1 teaspoon orange juice
Directions:
Cook the brown rice according to its packaging. (My lack of rice expertise inhibits me on giving any better tips.)
In a large pan, add some oil or cooking spray and being to sautee your onion. Once tender add in the broccoli. Once the broccoli has turned a slightly brighter green, add in the tatsoi and bok choy and cook until they are wilted and tender.
In a pan cook and scramble your five egg whites. Then add them into the sauteed vegetables.
In a large bowl add the cooked brown rice, sauteed vegetables, and egg whites. Then add in the shredded carrots and cabbage.
Combine and whisk well all of the sauce ingredients. Pour over the rice and vegetable bowl. Then add in the sesame seeds and give all the ingredients a nice large mix.
Enjoy!
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