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
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Add sesame oil to a large frying pan or wok and heat over medium heat.
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.
Push the sautéed onion, peas and carrots to one side of the pan. Then pour the beaten eggs into the other side.
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.
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.
Mix everything together until combined and the rice is heated through.