Water saute onion, garlic, broccoli and carrots for 3-5 minutes. Add a couple of pinches of sea salt. Remove vegetables from the pan. Add 2 tbsp. peanut oil and scramble the eggs. Add the cooked vegetables and pre-cooked rice, into the pan. Season with toasted sesame oil, shoyu and mirin. Cook additional 3-5 minutes. Garnish with scallions.