Ingredients:
2 cups cooked brown rice
White pepper to taste
4 teaspoons coconut aminos
2 thinly sliced tomatoes
¼ cup + 2 Tablespoons safflower oil
3 Thai chili peppers (optional)
4 sprigs chopped cilantro
2 limes
1 chopped onion
4 cloves minced garlic
2 green onions
4 eggs whites, separated
Directions:
Add a good amount of oil into a wok. When the oil is hot, drop the egg white into it (do one at a time). Tilt the wok to one side and splash the hot oil onto the egg. When the bottom is brown, flip the egg over. When the egg is all golden brown, remove and set aside. Repeat for the remaining egg whites.
When the wok returns to an extremely hot (smoking hot) temperature, pour in the garlic. Add more oil if needed. Stir quickly. If your rice is cold, heat up the rice in the microwave. Cold rice will cool down the wok. Fluff the rice into individual grains. Add the rice and stir to mix. Sprinkle the coconut aminos and stir to mix again. Now the rice is coated with flavors. Add all the vegetables, except for green onion. Stir occasionally and cook until heated through.
Add the green onion and sprinkle white pepper and stir. Turn off the heat. Set the rice on a serving plate. Sprinkle with ground pepper and cilantro and top with crispy egg white.
Makes 4 servings
This recipe was inspired in whole or in part by Thai Table
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