One-Pot Egg White Scramble with Rice

Name: One-Pot Egg White Scramble with Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: american
Ingredients: 8 pcs egg white (from large eggs, lightly beaten); 3 cup rice (cooked, day-old preferred); 1 pcs onion (medium, finely chopped); 1 pcs bell pepper (medium, finely diced); 3 pcs garlic (cloves, minced); 1 tbsp olive oil; 1 pinch salt; 1 pinch black pepper (freshly ground); 1 pinch smoked paprika; 2 tbsp parsley (fresh, chopped, for garnish); 2 tbsp water

RATING

4.4/5(68)

TASTE SCORE

6/10

A quick and satisfying one-pot meal where fluffy scrambled egg whites are folded into seasoned rice with tender vegetables. Light yet filling, this dish comes together in just twenty minutes and is a perfect way to use up leftover rice.

PREP

10m

COOK

10m

SERVES

1 CUP

594 cal

SERVINGS

METHOD · 6 STEPS

prep
Prep the ingredients.
1.Chop the onion and bell pepper into fine, even-sized pieces.
2.Mince the garlic cloves.
3.Lightly beat the egg whites in a small bowl until just frothy.
saute · ~6 min
Sauté the vegetables.
1.Heat olive oil in a large non-stick skillet over medium heat.
2.Add chopped onion and bell pepper, sauté until softened (4-5 min).
3.Add minced garlic and cook until fragrant (30 sec).
TIPKeep the heat at medium — garlic burns quickly and turns bitter.
fry · ~2 min
Scramble the egg whites.
1.Push vegetables to one side of the skillet.
2.Pour beaten egg whites into the empty side.
3.Let set slightly, then stir gently with a spatula until just cooked through (1-2 min).
TIPDon't over-stir — soft, fluffy curds are what you want.
mix · ~2 min
Combine rice with eggs and vegetables.
1.Add cooked rice, salt, black pepper, and smoked paprika to the skillet.
2.Sprinkle 2 tablespoons of water over the mixture.
3.Toss everything together using the spatula until evenly mixed.
steam · ~3 min
Steam the rice to heat through.
1.Spread the mixture evenly across the skillet.
2.Cover with a lid and let steam for 2-3 minutes until rice is hot.
3.Remove lid and fluff with the spatula.
garnish
Garnish with fresh parsley and serve.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use day-old rice that's been refrigerated overnight for the best texture and to prevent clumping.
2
Cook the egg whites gently over medium-low heat to keep them tender and fluffy, not rubbery.
3
Push vegetables to the side before adding eggs so the whites stay separate and scramble evenly.
4
Add a splash of water before steaming to create steam that warms the rice without making it soggy.
5
For extra flavor, toast the rice in the skillet for a minute before adding water and covering.
6
Use a non-stick skillet to prevent egg whites from sticking and make cleanup effortless.
7
Garnish with fresh herbs like parsley or chives right before serving for a pop of color and freshness.