Ingredients

• 1

  Cup
  Organic Short Grain Brown Rice suggested substitutions
• 1 ³⁄₄

  cups
  Water
• 2
  Eggs, beaten
• 1

  cups
  Broccoli, small florets
• 1

  cups
  Red Cabbage, diced
• 1

  cups
  Spinach
• ¹⁄₂

  cups
  Frozen Peas
• ¹⁄₂

  cups
  Carrot, diced
• 3
  Green Onion stalks, sliced
• 2

  tbsp
  Tamari
• 1

  tbsp
  Toasted Sesame Oil
• 1

  tbsp
  Ginger, grated
• 1

  tbsp
  Garlic, grated

Instructions

1. Add 1 cup of Lundberg Family Farms Organic Short Grain Brown Rice and 1 ¾ cups of water to a small saucepan and bring to a boil. Cover with a tight-fitting lid, reduce heat to low-simmer, and cook for 45 minutes. Uncover and transfer to a baking sheet or large bowl. Place in freezer for 15 minutes. Or skip this step and use day-old rice instead.
2. Crack both eggs in a small bowl and beat until combined. In a sauté pan, spray with cooking spray or add 2 tsp. neutral oil and eggs. Stir until cooked, set aside.
3. Dice carrots and cabbage and add to a sauté pan with frozen peas and broccoli on medium heat. Stir frequently for five minutes and add spinach. Stir for another two minutes. Grate ginger and garlic and set aside.
4. Add rice to the pan along with the scrambled eggs, sesame oil, ginger and garlic. Turn heat to high and stir frequently for five minutes. Add tamari and stir for another two minutes.