3 cups cooked and cooled short grain brown rice
1 leek, sliced and washed thoroughly
1 fennel bulb, chopped
3 carrots, chopped small
3 cloves garlic minced
1 Tbl minced fresh ginger root
1/2 bunch asparagus, ends trimmed then cut into 3-4 pieces
1 cup frozen peas
1 cup frozen artichoke hearts, defrosted and chopped
1 Tbl coconut oil
2-3 Tbl tamari
2 Tbl toasted sesame oil
1 Tbl chili sauce (optional)
2 eggs, beaten
Thai Chili Sauce, optional
Saute the veggies in pan with heated coconut oil. Start with hard veggies (leek, fennel, carrots). Add garlic and ginger. Add asparagus, peas and artichokes. Season all with 1 Tbl tamari.
Once veggies are softened, Add rice to the pan. add tamari, sesame oil and chili sauce. Incorporate into veggies. Press down and mix, press down and mix. Push mixture out to the sides.
Pour beaten eggs into the center and let cook, mixing around. Once curds form, incorporate into rice and veggie mixture.
Top with Thai Chili Sauce, or not 🙂