Fried Rice
THM:E, low fat, sugar free, gluten/nut free (use allergy friendly ingredients)
Serves: 5-6
  • 1 T butter
  • 1 tsp. minced garlic
  • 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)
  1. 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.
  2. You could add chopped cooked chicken breast to this dish and use it as a main course for 4 people.
  3. 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