- 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 free-range/pastured eggs, beaten
- 2 cups 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.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker, Herbalist and best-selling author. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
Some recipes and articles on this site may contain affiliate links to products we trust and love. The money received helps keep this website and all of its healthful and delicious content FREE to the public.