Egg White Omelette Brown Rice Bowl

Ingredients

• 350 g egg whites and two whole eggs
• 180 g cooked brown rice
• 100 g mixed vegetables
• 5 g herbs, spices and lemon

Method

1. Whisk 250 g egg whites with 2 whole eggs (350 g in total), salt and pepper.
2. Simmer about 60 g brown rice in 2½ times its volume of water for 35–40 minutes until tender — about 180 g cooked.
3. Pour into a hot non-stick pan and cook over medium heat for 3–4 minutes, then fold and cook for 1 more minute.
4. Steam or sauté the 100 g mixed vegetables for 3–4 minutes, or serve them raw if they're salad vegetables.
5. Build the plate: the cooked brown rice first, the Egg White Omelette on top and the vegetables alongside. Finish with the remaining herbs and a squeeze of lemon.