• 1/4 – 1/3 cup water
  • 1 onion, peeled and diced
  • 2 garlic cloves, peeled and minced
  • 1/2 cup broccoli or cauliflower, florets
  • 1 carrot, diced
  • 1/2 tsp. sea salt
  • 2 tbsp. peanut oil
  • 2 eggs, beaten
  • 1 cup pre-cooked brown rice
  • 1 tbsp. toasted sesame oil
  • 2-3 tbsp. shoyu
  • 1 tbsp. mirin (optional)
  • 1/4 cup water
  • 2 scallions, minced

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.