Egg White and Vegetable Fried Rice with Scallions

Using day-old rice and egg whites instead of whole eggs keeps this fried rice light without losing the texture that makes fried rice so satisfying. Diced carrot and bell pepper add color and a bit of crunch, and scallions finish it off.

We swapped in low-sodium tamari and kept the sauce to just a tablespoon, relying on garlic and ginger for most of the flavor, which keeps this dish genuinely lower in sodium than a typical fried rice. It works equally well for breakfast or a quick lunch.