One-Pot Egg White Scramble with Rice

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   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.
6. 6
   garnish

   Garnish with fresh parsley and serve.

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