Ingredients:

  • 3 cups (540g) cooked brown rice, chilled overnight
  • 2 tbsp (30ml) avocado oil
  • 2 large eggs, lightly beaten
  • 1 cup (150g) carrots, finely diced
  • 1 cup (150g) frozen peas, thawed
  • 1 cup (150g) red bell pepper, diced
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (6g) fresh ginger, grated
  • 3 green onions, sliced
  • 3 tbsp (45ml) low-sodium soy sauce
  • 1 tsp (5ml) toasted sesame oil
  • 1 tsp (5g) maple syrup
  • 1/4 tsp (1g) white pepper

Instructions:

  1. Prep all vegetables and whisk the Umami Glaze ingredients (soy sauce, sesame oil, maple syrup, and white pepper) in a small bowl.
  2. Heat avocado oil in a wok over medium-high heat until shimmering. Add the diced carrots and bell peppers, tossing for 2–3 minutes until edges are slightly softened.
  3. Stir in the garlic, ginger, and the white parts of the sliced green onions; cook for 30 seconds until fragrant.
  4. Increase heat to high. Add the chilled brown rice, breaking up any large clumps with a spatula. Stir-fry for 3–5 minutes to toast the grains.
  5. Stir in the thawed peas during the final minute of the stir-frying process.
  6. Push the rice to the sides of the pan to create a well in the center. Pour in the beaten eggs and scramble quickly until just set.
  7. Stir the eggs into the rice and pour in the Umami Glaze, tossing everything together until evenly coated and heated through.