Vegetable Rice Skillet with Egg Whites

Instructions

1. 1

   Scramble the egg whites

   • Heat 1 tablespoon of olive oil in a large skillet or wok over medium heat.
   • Pour in the liquid egg whites and cook, stirring gently, until they are just set but still moist, about 2-3 minutes.
   • Transfer the scrambled egg whites to a plate and set aside.
2. 2

   Sauté the vegetables

   • Add the remaining 1 tablespoon of olive oil to the same skillet.
   • Add the chopped onion and cook until softened and translucent, about 3-4 minutes.
   • Add the chopped bell pepper and cook for another 3-4 minutes, until tender-crisp.
   • Stir in the minced garlic and cook for 1 minute more until fragrant.
3. 3

   Combine and finish the skillet

   • Add the cooked rice and corn to the skillet with the vegetables.