Ingredients
3 cups of cooked rice
2 tbs of sesame oil
1/2 white onion, diced
1 cup of peas (fresh or frozen)
1 cup of carrots, thinly sliced and quartered (fresh or frozen)
4 eggs, lightly beaten
5 tbs of Bragg Coconut Aminos
½ tsp ground ginger
½ tsp garlic powder
STEP 1
Add sesame oil to a large frying pan or wok and heat over medium heat.
STEP 2
Add the onion, peas, and carrots and sauté until tender. The cooking time will vary based on if you are using frozen or fresh veggies.
STEP 3
Push the sautéed onion, peas and carrots to one side of the pan. Then pour the beaten eggs into the other side.
STEP 4
Mix the eggs around using a spatula, and keep mixing until the eggs are scrambled. After the eggs are cooked, mix them into the sautéed veggies.
STEP 5
Next, add the cooked white rice to the pan. Mix into the sautéed veggies. Then add the garlic powder, ground ginger, and coconut aminos on top.
STEP 6
Mix everything together until combined and the rice is heated through.