- 1 cup brown rice
- 1 Tablespoon coconut or olive oil
- 2 cloves garlic, minced
- 1 inch piece of ginger, peeled and grated
- 1 yellow onion, minced small
- 1 cup frozen peas
- 1 carrot, chopped small
- 1 small head of broccoli, cut into florets- about 2 cups worth chopped
- 1⁄2 cup of mushrooms, sliced thin
- 1.5 Tablespoons tamari/soy sauce
- 2-3 teaspoons sesame oil
- 2 spring onions/scallions sliced thin
- sea salt
- black pepper
- 2 eggs- scrambled, fried or poached
- OPTIONAL
- chili flakes or hot sauce
- Cook brown rice. Place 1 cup of brown rice, 2 cups water, 1/4 teaspoon sea salt in a pot. Bring water to a boil, once boiling, cover and reduce to a simmer. Cook until all the water is absorbed, 20-25 minutes. Do not stir your rice. This will make it sticky. Remove from heat and let sit covered for 5 minutes.
- In a large frying pan, add 2 inches water. Bring it to a simmer, so that the water is bubbling. Add the broccoli and gently simmer for 2 minutes. After 2 minutes, remove from the water and rinse under cold water to stop the cooking. You could also do this step the night before. Once the broccoli is cooked, set aside.
- Heat coconut oil in a large frying pan. Add the garlic, ginger, onions and carrot and fry for a few minutes until carrot is soft and onion is translucent. Add the sliced mushrooms and peas. Cook until the mushrooms are soft and the peas have thawed, about 3 minutes. Add the broccoli to the pan to reheat for 1 minute.
- Next, add 3 cups brown rice to the pan, cook until rice is heated through. Mixing well with the other vegetables. If you like chili flakes, add them now too.
- Meanwhile, in a separate pan, make a fried, poached or scrambled egg if you want to put on top of your rice. Set egg aside once cooked.
- Once rice is warm, add tamari and sesame oil. Taste. Add more as needed. Remember, you can always add more, but you can't take it out.
- To serve, place half of the fried rice in a bowl, top with your egg and spring onions. Top with hot sauce too, if you're a fan like tabasco or siracha.
- Eat with chop sticks for extra fun and to make you slow down.
- You can save leftovers in the refrigerator and reheat the following day.
Jennifer Moore http://jmoorehealth.com/