1/2 cup of organic fennel, finely diced
1/2 cup of organic carrot, finely diced
4 cloves of garlic
1/4 cup of organic red pepper, finely diced
1/2 cup of mushrooms (finely sliced)
1/4 to 1/3 cup of finely sliced red onions
1/2 cup of organic broccoli, finely diced
3 Tablespoon of extra virgin olive oil
1 cup of quick cooking brown rice
2 cups water
1/2 teaspoon of sea salt
2 eggs
1 teaspoon of toasted sesame oil
3 Tablespoon of low sodium soy sauce
Pepper, to taste
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Using a medium pot, add the fennel, carrots and garlic to the bottom along with 1 Tablespoon of olive oil..
Saute on medium heat for roughly 5 minutes.  The fennel should become translucent.
Remove garlic cloves
Into the pot, add the uncooked brown rice and continue to saute for another 5 minutes
Add the salt and water to the pot and cook the mixture uncovered
The majority of the water should be absorbed by the rice, stir frequently
As the rice cooks, start to heat 1 tablespoon of the olive oil in a skillet over medium heat
In another medium bowl, beat the eggs and scramble in skillet with oil
When rice is ready and fluffed, transfer it to the skillet and add the remainder of the oil, the peppers, broccoli, sesame oil, soy sauce and pepper to taste
Saute for roughly 5-7 minutes while stirring frequently.
Serve hot.