Prep time: 15 – 20 minutes
Cooking time: 10 minutes
Yields: 4 people

Ingredients:

• 1 tbsp. peanut oil or coconut oil
• 1 onion, peeled and diced
• 1 garlic clove, peeled and minced
• 2-3 carrots, peeled and chopped
• 1/2 cup green peas
• 1/2 tsp. sea salt
• 2 eggs, beaten
• 1 cup cooked brown rice
• 1 tbsp. toasted sesame oil
• 3 tbsp. tamari
• 1 tbsp. mirin
• 1/4 cup water

Directions:

1. Sauté onion, garlic, carrots, and green peas for 3-4 minutes in 1/2 tbsp. peanut oil or coconut oil. Add sea salt.
2. Remove vegetables from the pan and set aside.
3. Add remaining peanut oil or coconut oil to pan and scramble the eggs. With a fork or wooden spoon, break up eggs into small pieces.
4. Add the cooked vegetables and leftover rice into the pan.
5. Season with sesame oil, tamari, mirin and water, and cook for an additional 3 minutes.

Notes:

This recipe is easy to double for a crowd.