• 2 1/2 cups water
  • 1 cup brown rice
  • 1 tsp salt
  • 2 Tbsp olive oil
  • 1 small onion, chopped
  • 1 cup chopped carrots
  • 1 cup frozen peas
  • 3 garlic cloves, minced
  • 2 large eggs
  • 2 to 3 Tbsp low-sodium soy sauce
  • 1 tsp sesame seed oil
  • 2 Tbsp toasted sesame seeds


In a saucepan, on high heat, bring water to a boil. Add salt and rice.

Cover, and turn heat to low. Cook for 45 minutes or until all the water is absorbed.

Cool to room temperature.

Heat olive oil in a wok or a large skillet over medium heat.

Add the onions and cook, stirring, until tender.

Add the garlic, carrots and peas and cook for one to two minutes.

Push all the ingredients to the edge of the pan.

Break the eggs in the center of the pan and cook, stirring constantly with a heat resistant spatula to break up the egg and prevent it from sticking to the pan (add a little more oil if needed).

Add the cooled brown rice and mix well.

Add 2 to 3 Tablespoons low-sodium soy sauce (use less if using regular soy sauce), sesame seed oil and sesame seeds.

Mix well making sure all ingredients are well incorporated. Taste, and add more soy sauce if needed.

Quick Tip -- To cool rice faster, spread on a baking sheet.