Prep Time
45 minutes
Cook Time
15 minutes
Yield
12 Servings
Ingredients
3 cups rice, brown long grain
6 cups water
2 egg
1 cup carrot (chopped)
1 1⁄2 cups zucchini (chopped)
1 1⁄2 cups mushrooms (sliced and halved)
2 cups bell pepper, red (chopped)
3 cups Swiss chard (chopped)
2 cups broccoli (chopped)
1 cup squash, butternut (peeled and chopped)
1 cup peas
2 cups bean sprouts
5 cloves garlic
3⁄4 cup onion (chopped)
1⁄3 cup olive oil
3⁄4 cup tamari
Instructions
1. Rinse brown rice and cover with water. Bring to a boil, cover and turn heat to low/medium and cook for 35 minutes. Rinse with cold water when done to stop further cooking. Set Aside.
2. Crack eggs into bowl and whisk. Set aside.
3. Chop all vegetables into 1/2 inch pieces and set aside in a large bowl.
4. Chop garlic and onions and set aside.
5. Heat oil in nonstick or cast iron pan and saute onions and garlic being careful not to burn them. When pan is very hot again, add eggs and scrape pan to cook thoroughly. Add rice when eggs look scrambled and stir. Add vegetables and stir. Add tamari to season and help steam the vegetables. Cook for 5 minutes. Add bean sprouts. Serve with chopped scallion and raddish.