Recipe Vortex

1 tbsp avocado oil

2 large eggs

5–6 green onions, chopped

1 large carrot, julienned

1/2 cup frozen peas

2 cups cooked brown rice

3 tbsp soy sauce

1 tsp rice vinegar

1 tsp toasted sesame oil

1/2 tsp freshly grated ginger

pinch of sea salt (more or less to taste)

black pepper

broccoli

mushrooms

asparagus

Heat 1/2 tablespoon oil over medium heat.

In a mixing bowl, whisk the eggs into a uniform mixture until well combine and season with a small pinch of sea salt and fresh black pepper.

Add the eggs to the pan and scramble. Once cooked remove the scrambled eggs from the pan to a plate and reserve for later.

Add the remaining 1/2 tablespoon oil to the pan over medium heat; add the scallions and carrot and sauté 3-4 minutes until softened.

Add the frozen peas to the pan, then add the rice, tamari, rice vinegar, toasted sesame oil and ginger. Stir well to combine, the heat from the pan will quickly defrost the peas.

Turn off the heat and stir in the scrambled eggs. Season with a pinch of sea salt if needed–it will depend on the sodium content of the tamari and other ingredients.

Turn the heat to low and cook another 5 minutes until the entire dish is warmed through.