1 Small/Medium Onion
2 Small Carrots
2 Handfuls of Mushrooms
1 Red Pepper
1 Handful of Chives, unchopped
1 + 1/2 Cups Peas
2 Big Leaves of Kale (optional)
1 Handful Bean Sprouts
1 Tbsp Garlic
1 Tbsp Ginger
1 Fresh Chilli (or as preferred)
3 Tbsp Coconut Oil
1 Tbsp Fish or Oyster Sauce (Optional)
3 Tbsp Soya Sauce
2 Tbsp Honey or Brown Sugar
3 Tbsp Rice Vinegar
1 Tsp Salt
3 Tbsp Sesame Seeds / Cashew Nuts
2 + 1/2 Cups Cooked Brown Rice
Dice onion, carrots, mushrooms and pepper.
Sautee onion in 1 Tbsp Coconut oil for a few minutes until translucent, then add garlic and ginger and cook for a further 2 minutes.
Chop the chives and chilli finely and add. Slice the kale into 1/2 cm strips. Add the chopped carrots, mushrooms, pepper, peas and kale. Cook for 8 minutes on medium/low heat, stirring occasionally.
Add the liquids and sugar and cook for a minute or so until fragrant. Tip the cooked rice into the pan, toss, and remove from the heat.
In another pan, melt the remaining 2 Tbsp coconut oil and scramble the two eggs until just short of cooked.
Immediately tip into the rice/vegetable mixture and toss.
Garnish with sesame seeds/nuts and a small handful of bean sprouts.