3 cups cooked brown rice, room temperature (or use leftovers out of your fridge)
1 cup green peas (I just use frozen)
⅓ cup chopped green bell pepper
2 tsp. chicken bouillon
1 tsp. dill weed
½ tsp. black pepper
½ tsp. ginger
Red pepper to taste
¼ cup low sodium soy sauce (or allergy friendly alternative)
⅓ cup egg whites (or more if desired)
Instructions
Heat the butter in a nonstick skillet. Add the garlic and saute for a few seconds. Add the rice, bell pepper, peas, and seasonings and cook over high heat, stirring occasionally. Cook until the rice gets a little crispy. Add the soy sauce and stir to coat. Scrape the rice aside from the center of the pan to create a well in the center. Pour the egg whites into the well and scramble them. When they are mostly set, stir them into the rice. Serves 5-6 as a side dish.
You could add chopped cooked chicken breast to this dish and use it as a main course for 4 people.
Feel free to add extras if you like - sweeten it with THM Super Sweet Blend for more of a teriyaki flavor, add cheese on top for a crossover, or top with sriracha sauce for some extra heat.
Recipe by Briana Thomas at https://www.briana-thomas.com/fried-rice/