Skinny Fried Rice
Serves: 8 servings
  • ½ cup brown rice
  • ¼ cup quinoa
  • 1 bag frozen peas, carrots, corn (2 cups)
  • 4 egg whites (we use Eggland’s Best)
  • 1 large kale leaf, or two small leaves
  • ¼ cup oats
  • ⅛ cup Bragg’s liquid aminos (healthy soy sauce alternative)
  • ¼ cup flax seeds
  1. Boil 2 cups hot water. Add brown rice and quinoa. Cover and turn heat to low. Allow for rice and quinoa to cook for about 20 mins. In a skillet, add frozen peas and allow to cook until defrosted and warm, about 10 mins. Add egg whites, and destem the kale leaf. Add shreds of the leaf portion to the mix and scramble. In a large bowl, combine cooked rice and quinoa, vegetable and egg blend, uncooked oats, liquid aminos, and flax seeds. Serve and enjoy!
Nutrition Information
Serving size: ½ cup Calories: 109 Fat: 2g Saturated fat: 0 Carbohydrates: 16.5g Sodium: 58mg Fiber: 4g Protein: 5.5g Cholesterol: 0mg
Recipe by Nutrition Twins at