One-Pot Egg White Scramble with Rice

Instructions

1. 1

   Cook the white rice

   • In a medium saucepan or pot, combine the rinsed white rice and 2 cups of water.
   • Bring to a boil over high heat.
   • Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer for 15-18 minutes.
   • Turn off the heat and let the rice stand, covered, for 5 minutes. Fluff with a fork and set aside.
2. 2

   Sauté the vegetables

   • While the rice cooks, heat the olive oil in a large non-stick skillet over medium heat.
   • Add the chopped onion and diced red bell pepper. Cook for 4-5 minutes until they begin to soften.
   • Add the shredded cabbage, garlic powder, dried oregano, and black pepper. Cook for another 3-4 minutes until the cabbage is tender-crisp.
3. 3

   Combine and finish the dish

   • Add the cooked, fluffed rice to the skillet with the vegetables. Stir gently to combine everything.
   • Create a well in the center of the rice and vegetable mixture. Pour the liquid egg whites into the well.
   • Let the egg whites set for about 30-60 seconds, then gently scramble them with a spatula.
   • Once the egg whites are cooked, mix them into the rice and vegetables. Stir in the 1/4 tsp of salt.
   • Cook for 1 more minute, stirring to ensure everything is heated through.
4. 4

   Garnish and serve

   • Divide the scramble evenly among 4 bowls.
   • Garnish with fresh chopped parsley before serving.