xiaoxl/recipe_data huggingface dataset:
Chicken, Basil, Prosciutto and Goat Cheese Roulade With a Lemon


Ingredients:
chicken breasts, prosciutto, fresh basil, olive oil, butter, garlic cloves, white wine, creme fraiche, lemon juice, fresh tarragon

Directions:
Preheat oven to 350 degrees.
Place the chicken between plastic sheets or preferably Silpats and pound with a heavy skillet to 1/4 inch thickness. I like to do this with a large value pack and freeze the extras, individually, after sealing with the FoodSaver . This way I have this done for the next few times I want this recipe or a Chicken Cordon Blue. Place the chicken breasts on a sheet pan laid out flat. Have toothpicks ready on the pan to hold them shut.
On a separate plate, lay out the 4 pieces of prosciutto, basil leaves and with a small ice cream scoop dish out 4-1 oz scoops of goat cheese. First place the prosciutto on each breast, then put the goat cheese on the prosciutto (spread out some with the scooper] then put the basil leaves on the cheese and press down to spread out evenly. Roll the chicken breasts up and put a tooth pick in to hold.
In a heavy sauce pan, melt 2 tbs butter. Add the garlic and cook until soft. Add the white wine and 1-1/4 cup chicken broth. Bring to a boil and reduce until half.
While the sauce is reducing, heat on medium high 1 tbs olive oil and 1 tbs butter in an oven proof skillet. Add the chicken rolls. Braise the chicken on all sides, then add 1/2 cup chicken broth to the pan and place in the oven. The extra broth helps to keep the chicken moist while it is cooking through in the oven.
Once the chicken is cooked though, remove from the oven and place on a plate and cover loosely with aluminum foil. Pour the contents of the skillet into the sauce and sauce and stir. Add the creme fraiche and the the tarragon and lemon and stir.
Place a small ladle full of sauce on a plate and put the chicken roll in it.
Serve with a rice dish (rice pilaf] and steamed vegetables.
Chicken Tostadas


Ingredients:
salsa, cider vinegar, chicken, salt, fresh tomatoes, avocado, cheese, fresh cilantro stem

Directions:
Combine the salsa and vinegar in a bowl, stir and set aside.
In a large skillet, heat the oil and cook the onions over medium heat until they begin to caramelize, 5-8 minutes.
Add salsa mixture to skillet, simmer until well reduced, add chicken, stir, heat and then cool slightly; season with salt.
Top each tostada with some chicken mixture, add avocado, tomato and cheese and sprinkle with cilantro.
New England Molasses Cookies


Ingredients:
all-purpose flour, baking soda, vegetable shortening, granulated sugar, eggs, molasses, hot water

Directions:
Preheat over to 350.
Combine flour and baking soda.
In a large bowl, cream the vegetable shortening, and sugar.  Beat in the eggs.  Beat in the molasses and hot water.  Gradually blend in the dry ingredients.
Drop by spoonfuls 1 1/2 inches apart onto ungreased baking sheets.
Bake for 12 to 15 minutes until firm to the the touch.  Cool on wire rack.
Whole Wheat Penne & Sausage


Ingredients:
polska kielbasa, olive oil, garlic, onion, red bell pepper, dried basil, pepper, diced tomatoes, artificial sweetener, parmesan cheese

Directions:
Boil the pasta according to package directions.
In the meantime, sautée the garlic, onion and bell pepper in olive oil.
If you need more moisture, use Pam cooking spray.
When tender add diced tomatoes, basil, sweetener, and sliced kielbasa to tomato mixture. Heat through.
Drain pasta, toss with tomato mixture.
top with Parmasan cheese.
serve with warm garlic bread and green salad.
Chocolate Chip Rhubarb Cake


Ingredients:
brown sugar, shortening, egg, vanilla, flour, baking soda, salt, buttermilk, fresh rhubarb, chocolate chips, cinnamon, chocolate chips, brown sugar

Directions:
Cake:  Cream together brown sugar and shortening;  Add egg and vanilla.
Combine flour, baking sode and salt together.  Add flour mixture to creamed mixture, alternately with buttermilk or sour cream, beating after each addition.  Stir in rhubarb and chocolate chips.
Pour into a greased 9 x 13 inch baking dish.
Topping:  Combine topping ingredients and sprinkle over the cake batter.  Bake at 350 degrees F. for 45 minutes.
Snow Grapes
Category: salad
By ANGELAK45

Seedless grapes are encased in a sweet creamy dressing for an easy fruit salad.

Ingredients:
4 pounds seedless grapes
1 cup sour cream
1 (8 ounce) package cream cheese
½ cup white sugar
1 teaspoon vanilla extract

Directions:
Remove grapes from stems, rinse, and set aside to dry. Mix together the sour cream, cream cheese, white sugar, and vanilla in a large bowl. Fold in grapes until evenly coated. Chill overnight before serving.

Prep time: 20 mins
Total time: 8 hrs 20 mins
Yields: 12 servings

Calories: 246.9
Fat: 11.4 g
Saturated fat: 6.9 g
Carbohydrates: 36.6 g
Sugars: 33.8 g
Dietary fiber: 1.5 g
Protein: 3 g
Cholesterol: 29 mg
Sodium: 68.5 mg
Curried Pumpkin Soup


Ingredients:
pumpkin, canned pumpkin puree, extra virgin olive oil, unsalted butter, yellow onion, pears, garlic cloves, curry powder, dry white wine, chicken broth, heavy whipping cream

Directions:
If using a whole pumpkin, place the pumpkin halves, cut side down, on a baking sheet and pour a half cup of water onto the baking sheet. Cover the pan with foil and bake at 350 F for about 1 hour, or until the pumpkin flesh is tender when pierced with a knife. When cool enough to handle, scrape the pumpkin flesh from the skins.
Heat the oil and butter in a large stockpot. Add the onion and sauté over medium heat until tender, about 8 minutes. Add the pears, garlic and curry powder to the pot and cook 2 minutes more. Season with salt and pepper. Add the wine or juice and deglaze, scraping up any caramelized bits on the bottom of the pot. Add the roasted pumpkin and the chicken broth and bring the soup to a boil. Reduce the heat to medium-low and simmer for 45 minutes.
Puree the soup in batches in a blender until smooth, or use an immersion blender to puree the soup in the pot. Return the pureed soup to the pot and heat thoroughly. Stir in the cream and adjust the seasoning. Do not boil.
Serve the soup in warm bowls garnished with a dollop of crème fraîche or sour cream and a few pumpkin seeds.
Rosemary and Red Wine Vinegar Pork Chops


Ingredients:
onion, butter, red wine vinegar, salt, pepper, rosemary

Directions:
Lightly season pork chops with a mixture of the salt, pepper and rosemary.
Melt butter in a pan and cook pork chops on both sides until brown and cooked through.
Remove from pan and let rest on wood block.
Add quartered onion to the pan and cook until the outsides are lightly browned and slightly caramelized.
Deglaze the pan with red wide vinegar and return pork chops. Cook for a few minutes flipping to coat both sides. Serve with rice and steamed vegetables.
"chic to Be Greek" Salad , from Salad Creations


Ingredients:
romaine lettuce, feta cheese, red onion, black olives

Directions:
Put your lettuce in serving dish and layer the rest of the ingredients on top.
Also at Salad Creations, what were known for is our chopped salads. Usually we would chop this up altogether, and then serve it.
Hot Buttered Rum


Ingredients:
brown sugar, butter, margarine, cinnamon, nutmeg, water, rum, lemon slice

Directions:
In a 2-cup measure stir together the brown sugar, butter or margarine, cinnamon, and nutmeg.
Stir in the warm water.
Microwave, uncovered, on 100% power for 3 to 4 minutes or until steaming hot.
Stir in the rum.
Serve in mugs.
Garnish with lemon slices, if desired.
Bubba's Beer Biscuits


Ingredients:
Bisquick, biscuit mix, sugar, beer, butter

Directions:
Preheat oven to 400 degrees F; butter a muffin tin.
In a bowl, combine all the ingredients and mix well, adding sugar up to 1/2 cup to your own preference.
Pour batter into the muffin tin.
Bake at 400 degrees F for 15 to 20 minutes until golden.
Serve with honey butter (Paula’s "honey butter" recipe can be found at RecipeZaar #1149320].
Greek Egg Biscuits
Category: world-cuisine
By Nico

A delicate, braided cookie perfect with coffee or tea.

Ingredients:
2 cups unsalted butter
1 cup white sugar
1 tablespoon vanilla extract
5  eggs
5 ½ cups all-purpose flour
½ teaspoon salt
3 tablespoons baking powder
¼ cup sesame seeds

Directions:
In large mixing bowl, beat butter until light and fluffy.  Add the sugar and beat for 10 minutes on medium speed. Add four of the eggs, one at a time, and beat well after each addition.  Beat in the vanilla. Combine the flour, baking powder, and salt in a separate bowl.  Add to the butter mixture and  stir to form soft, cohesive dough.  Add flour if dough is too soft to handle easily. Preheat oven to 350 degrees F.  Grease cookie sheets Lightly flour a work surface. Break off 1 inch lumps of dough and roll on floured surface into ropes about 7 inches long and 1/4 inch in diameter. Cross the ends and twirl dough in a loop in the opposite direction, forming a braid.  Place on cookie sheets about 1 inch apart. Beat remaining egg. Brush onto braids for glaze and sprinkle with sesame seeds.  Bake 20 to 25 minutes. Let cool on cookie sheets for 10 minutes, then remove to racks to cool completely.

Yields: 8 dozen

Calories: 74.5
Fat: 4.4 g
Saturated fat: 2.5 g
Carbohydrates: 7.8 g
Sugars: 2.1 g
Dietary fiber: 0.2 g
Protein: 1.2 g
Cholesterol: 19.9 mg
Sodium: 62.2 mg
Swiss Chard With Chickpeas and Couscous


Ingredients:
couscous, pine nuts, olive oil, garlic cloves, chickpeas, raisins, swiss chard, salt, onion powder

Directions:
Place the couscous in a bowl. Add 1 ½ cups boiling water and stir. Cover tightly and let stand for 10 minutes.
Meanwhile, in a large skillet, over low heat, toast the pine nuts, shaking the pan frequently, until golden, 3 to 4 minutes. Transfer to a plate.
Return the skillet to medium heat, add the oil, and heat for 1 minute. Add the garlic and cook for 1 minute.
Add the chickpeas, raisins, chard, salt, and pepper. Cook, stirring occasionally, until the chard is tender, about 5 minutes. Remove from heat.
Fluff the couscous with a fork and divide among individual plates. Top with the chard and sprinkle with the pine nuts.
Open-Faced Reuben


Ingredients:
butter, corned beef, sauerkraut, swiss cheese

Directions:
Toast the bread in a toaster until lightly golden brown, then spread butter over one side.
Pile the meat on top of the bread, then the sauerkraut on top of the meat.
Drizzle the dressing generously over the sauerkraut allowing some to spill over the sides of the sandwich.
Place the cheese slices completely over the top (the cheese should melt over the sides of the sandwich].
Set oven to broiler heat.
Broil for about 2-4 minutes or until the cheese has melted.
Serve warm with more dressing if desired.
Serve sandwich on a plate with knife and fork.
Golden Syrup Dumplings


Ingredients:
self rising flour, butter, egg, milk, sugar, butter, golden syrup, lemon juice, water

Directions:
Sift the flour into a bowl and add a pinch of salt.
Using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs.
Make a well in the center and using a flat bladed knife, stir in the combined egg and milk to form a soft dough.
To make syrup, place the water in a large pan with the sugar, second amount of butter, golden syurp and lemon juice, stirring over medium heat until combined and the sugar has dissolved.
Brint to a boil, then gently drop dessertspoons of the dough into the syrup.
Reduce the heat to a simmer and cook, covered, for 20 minutes, or until a knife inserted into a dumpling comes out clean.
Spoon onto serving plates, drizzle with syrup and serve immediately to 4 very lucky people with a dollop of whipped cream on top.
Natalia's Baked Green Beans


Ingredients:
green beans, water, beef bouillon cubes, adobo seasoning, salt, garlic powder, black pepper, bacon fat

Directions:
Preheat oven to 350 degrees F.
Wash green beans throughout and drain.  Snip stem edge of each green bean and place in a 7 x 14" casserole dish (such as pyrex].
In a small saucepan, add water, beef bouillons, adobo seasoning, garlic powder and black pepper.
Let come to a rapid boil until bouillons are fully dissolved.  Mix to distribute all seasonings.
Pour seasoned water evenly over beans.  Dot with bacon fat.
Cover tightly with aluminum foil being careful not to leave any gaps so that steam can't escape.
Place in oven and bake for 45 minutes or until tender.
To serve, remove hot beans from pyrex with tongs.  (The seasoned water isn't meant to serve with the beans].
NOTE # 1:  The seasoned water is meant to be on the salty side, therefore taste the water.  It should be salty like water from the sea.  I've made this recipe so many times and don't measure the salt, therefore I don't have an exact amount so please use your best judgement.  Once they are cooked with the beans the beans won't absorb the full amount of salt and they won't be as salty as you think.
NOTE # 2:  The Knorr brand bouillons are larger (double the size] than most other bouillon brands.  Therefore, you may need to increase the amount of bouillons if using the smaller version.  On a personal level, I find that the Knorr brand boosts the flavor of dishes better than most other brands.
Brownie Endulgence


Ingredients:
Splenda granular, flour, kosher salt, baking powder, egg substitute, low-fat vanilla yogurt, vanilla

Directions:
"Sir all ingredients and spoon into 9x9 nonstick  sprayed pan. Bake at 350 degrees 18 minutes. Cool and cut into 3" squares."
Chicken Breasts Supreme
Category: meat-and-poultry
By angelfadedblue

This won 1st place in county fair Dairy Main Dish Recipe Contest in 1972. Passed down in the family -- it's the dish I make when I make my first dinner for a boyfriend! Everyone loves this! (Even my daughter- picking out the mushrooms, of course!) Cook any kind of noodles or rice to have as a bed under the chicken and sauce. I always make double the sauce, because its sooo good! I use the sauce just with noodles as well.

Ingredients:
6  skinless, boneless chicken breast halves
salt and pepper to taste
1 pinch paprika, or to taste
3 tablespoons butter
1 (10.75 ounce) can  condensed cream of mushroom soup
⅓ cup milk
2 tablespoons minced onion
½ cup processed cheese (such as Velveeta®), diced
2 tablespoons Worcestershire sauce
1 (4.5 ounce) can sliced mushrooms, drained and chopped
⅔ cup sour cream

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish. Sprinkle the chicken breasts with salt, pepper, and paprika. Melt butter in a large skillet and brown the chicken breasts well on both sides, about 5 minutes per side. Lay the chicken breasts into the bottom of the prepared casserole dish. In a saucepan over medium-low heat, mix together the mushroom soup, milk, onion, processed cheese, Worcestershire sauce, and mushrooms. Allow the mixture to heat until the cheese melts, but do not boil. Stir to thoroughly combine; mix in the sour cream until smooth. Pour the sauce over the chicken breasts in the dish and cover with foil. Bake in the preheated oven until the chicken is tender and the juices run clear, about 45 minutes. Uncover, baste with sauce, and bake 30 more minutes, basting occasionally.

Prep time: 25 mins
Cook time: 1 hr 35 mins
Total time: 2 hrs
Yields: 6 servings

Calories: 334.9
Fat: 20.6 g
Saturated fat: 10.7 g
Carbohydrates: 8.9 g
Sugars: 3.7 g
Dietary fiber: 0.6 g
Protein: 28.2 g
Cholesterol: 100.2 mg
Sodium: 768.6 mg
Easy White Chili


Ingredients:
great northern beans, salsa, hot salsa, chicken breasts, cumin, chicken broth

Directions:
Microwave, bake or boil chicken breast.
Tear or cut apart.
Mix all in large pot and cook for one hour on med. heat or place in a crock-pot on low for all day.
Yummy Cream Cheese Candy


Ingredients:
cream cheese, butter, powdered sugar

Directions:
Combine Cream cheese and Butter in heavy bottom sauce pan. Stir over low heat till both are soft. Add Powdered sugar. Stir until well combined. Add flavoring. Seperate candy into small amounts and add food coloring to each amount.
Shape into small balls and press with a fork. Or be creative and make different shapes or use candy molds. Put onto wax paper and let dry till set. Put into a covered container.
I make mine with peppermint flavoring or Butter flavoring. Very rich and delicious.
Servings vary depending on how big or small you make the mints.
Thai Barbecued Oysters


Ingredients:
rock salt, low-sodium barbecue sauce, fresh cilantro, green onions, gingerroot

Directions:
Sprinkle a layer of rock salt in a 15x10x1-inch jellyroll pan; set aside.
Scrub oyster shells and open, discarding tops.
Arrange oysters over rock salt.
Brush oysters on half shells with barbecue sauce.
Combine breadcrumbs and remaining ingredients in a small bowl; stir well.
Sprinkle evenly over oysters.
Bake at 425° for 12 minutes or until oysters begin to curl.
PB2 and Chocolate Cups


Ingredients:
"coconut oil"

Directions:
Mix PB2 with 4 TBS of coconut oil, microwave in 30 second intervals until smooth.  Spoon 2 teaspoons of PB2 mixture into a mini-muffin pan. Set in freezer for 5 minutes.
Mix 2 TBS of coconut oil, with miniature chocolate chips. Microwave in 30 second intervals until smooth, top the cooled PB2 with 2 teaspoons of melted chocolate. Cool for 10 minutes, turn onto cookie tray and bang on counter until they all fall out. Bag and refrigerate.
Chocolate Crunch Brownies


Ingredients:
butter, sugar, eggs, all-purpose flour, vanilla extract, salt, marshmallow creme, creamy peanut butter

Directions:
In a mixing bowl, cream butter and sugar; add eggs.
Stir in cocoa, flour, vanilla, and salt.
Spread into a greased 13-in x 9-in x 2-in baking pan.
Bake at 350 degrees for 25 minutes or until brownies test done.
Cool.
Spread marshmallow creme over cooled brownies.
In a small saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly.
Remove from heat; stir in the cereal.
Spread over marshmallow layer.
Chill before cutting.
Best Peach Cobbler Ever
Category: desserts
By J. Saunders

This is a very moist cobbler - easy to make and delicious to eat!

Ingredients:
1 (29 ounce) can sliced peaches
2 tablespoons butter, melted
1 pinch ground cinnamon
1 pinch ground nutmeg
1 tablespoon cornstarch
½ cup water
1 cup milk
1 cup white sugar
1 cup all-purpose flour
2 teaspoons baking powder
1 pinch salt
½ cup butter
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Directions:
Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine sliced peaches with juice, 2 tablespoons melted butter, a pinch of cinnamon and a pinch of nutmeg. Dissolve cornstarch in water, then stir into peach mixture; set aside. In another bowl, combine milk, sugar, flour, baking powder and salt. Beat until smooth - mixture will be thin. Melt 1/2 cup butter in a 9x13 inch pan. Pour batter over melted butter. Spoon peaches over batter. Sprinkle top with additional cinnamon and nutmeg. Bake in preheated oven for 1 hour, or until knife inserted comes out clean.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 9x13-inch cobbler

Calories: 263.4
Fat: 6.8 g
Saturated fat: 4.3 g
Carbohydrates: 48.4 g
Sugars: 32.7 g
Dietary fiber: 1.9 g
Protein: 1.2 g
Cholesterol: 18 mg
Sodium: 137.8 mg
Amazing over Easy Eggs


Ingredients:
egg, parmesan cheese, ground pepper, rosemary

Directions:
In a nonstick pan, pour egg inches Neaten up edges with a spatula., Sprinkle cheese over the entire egg., Sprinkle rosemary leaves generously over egg. Sprinkle pepper over egg to taste., Once cheese has melted, gently flip the egg over., If you like your yolk more firm, cook it longer., Once the egg is cooked, serve onto a plate - be careful not to break the yolk., Enjoy!
Anti Pasta-Ish Salad


Ingredients:
garbanzo beans, head romaine lettuce, red onion, feta cheese, garlic-flavored croutons

Directions:
Open and drain garbanzo beans rinse well with colander set aside.
Place all ingredients except salad dressing in salad bowl.
Add dressing, and croutons.
Toss serve and enjoy.
These measurements are just recommendations please adjust accordingly to suit your taste!
Strawberry Caipirinha


Ingredients:
strawberries, lime wedges, cachaca

Directions:
Add the strawberries, 3 lime wedges, and simple syrup to a rocks glass.
Muddle the ingredients in the glass.
Fill the glass halfway with crushed ice; add the cachaca and stir the mixture vigorously.
Fill the rest of the glass with crushed ice; garnish with remaining lime wedge.
My Tangy French Dressing


Ingredients:
brown sugar, salt, garlic clove, vinegar, catsup, chili sauce, Worcestershire sauce

Directions:
"Put all in a blender and blend well.  Refrigerate."
Shanghai Noodle Salad
Category: salad
By Tina Kauffman

Tangy, addictive, Asian  pasta salad. Great  for lunch boxes! Instead of chili flakes, you can add 1/4 teaspoon of chili paste to the whisked dressing ingredients.

Ingredients:
1 pound fresh thick Chinese wheat noodles
¼ cup ketchup
3 ½ tablespoons sesame oil
3 ½ tablespoons soy sauce
2 tablespoons brown sugar
2 teaspoons kosher salt
1 ½ teaspoons lime juice
¼ cup chopped green onion
2  carrots, peeled and shredded
1 small zucchini, cut into matchsticks
1  red bell pepper, cut into matchsticks
1 tablespoon toasted sesame seeds
1 teaspoon crushed red pepper flakes

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the Chinese noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until they have cooked through, about 5 minutes. Drain well in a colander set in the sink. Rinse the noodles with cold water several times to chill, then drain again. In a large salad bowl, whisk together the ketchup, sesame oil, soy sauce, brown sugar, kosher salt, and lime juice until the brown sugar has dissolved. Place the noodles, green onion, carrots, zucchini, red pepper, sesame seeds, and red pepper flakes into the bowl, and gently toss to thoroughly mix the salad and coat with dressing. Chill at least 2 hours before serving.

Prep time: 20 mins
Cook time: 5 mins
Total time: 2 hrs 40 mins
Yields: 8 servings

Calories: 258.1
Fat: 7.4 g
Saturated fat: 1 g
Carbohydrates: 41.9 g
Sugars: 6.9 g
Dietary fiber: 1.4 g
Protein: 5.2 g
Sodium: 1314.8 mg
Coconut Tarts
Category: world-cuisine
By Freya

My Grandma used to send these to the soldiers in the Second World War. I've modified their sugar content as they used to be quite sweet.

Ingredients:
12 (2 inch) frozen mini tart shells
¼ cup melted butter
¼ cup white sugar
1  egg
2 teaspoons evaporated milk
1 teaspoon vanilla extract
1 cup flaked coconut
2 tablespoons strawberry jam

Directions:
Preheat oven to 375 degrees F (190 degrees C). Place frozen mini tart shells on a baking sheet. Beat the butter, sugar, egg, evaporated milk, and vanilla extract, mixing until fully combined. Stir in the coconut. Place 1/2 teaspoon of jam into each mini tart shell, and fill the shells with about 1 tablespoon of the coconut mixture. Bake in the preheated oven until the shells and topping are lightly golden brown, about 20 minutes. Cool on wire rack.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr 5 mins
Yields: 12 mini tarts

Calories: 219.7
Fat: 12.3 g
Saturated fat: 5.6 g
Carbohydrates: 24.9 g
Sugars: 12.2 g
Dietary fiber: 0.6 g
Protein: 2.6 g
Cholesterol: 25.9 mg
Sodium: 123.1 mg
Ww Chicken Fried Rice (3 Points)


Ingredients:
scallion, garlic cloves, boneless skinless chicken breasts, carrot, cooked brown rice, frozen green pea, low sodium soy sauce

Directions:
Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add egg whites and cook, until scrambled, stirring frequently, about 3 to 5 minutes; remove from pan and set aside.
Offheat, recoat skillet with cooking spray and place back over medium-high heat. Add scallions and garlic; sauté 2 minutes. Add chicken and carrots; sauté until chicken is golden brown and cooked through, about 5 minutes.
Stir in reserved cooked egg whites, cooked brown rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute.