Ingredients
The following ingredients have 6 Servings
- 3 cups cooked brown rice
- 2 Tbsp sesame oil, or avocado oil
- 1 cup thinly sliced carrots
- 1/2 cup finely diced yellow onion
- 1 cup finely diced celery
- 1.5 cups small diced broccoli florets
- 1 cup small diced red bell pepper
- 4 cloves fresh garlic, minced
- 1/2 Tbsp ginger powder, or fresh ginger
- 4 large free range eggs
- 1 cup frozen petite peas, thawed and drained
- 1 cup frozen organic corn, thawed and drained
- 4 Tbsps coconut aminos, or Braggs liquid aminos
- sea salt and pepper to your taste
Instruction
- Heat oil in a large non-stwok or skillet, over medium-high heat.
- Add carrots, onions, celery, garlic and ginger powder and sauté for 2-3 minutes. Stir in broccoli and bell pepper and cook until veggies are almost soft, about 5 minutes.
- Move veggies over to one side of the pan, crack eggs into opposite side and scramble until cooked through.
- Add in cooked rice, peas, corn, coconut aminos and cook stirring continuously for 2 minutes, until heated through.
- Season with sea salt and pepper to taste.
