| Egg Fried Brown Rice |
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Ingredients: 2 eggs 2 teaspoons olive oil 1 chopped onion 2 crushed garlic cloves 1 finely chopped red chilli 1 large head chopped broccoli (small pieces) 1 large thinly sliced carrot 150g roughly chopped green beans 2 cups biodynamic brown RAINFED RICE 2 tablespoons tamari Method: 1. Cook the RAINFED RICE as per cooking instructions and leave to cool in the refrigerator. 2. Add salt & pepper to the eggs and beat until smooth. Heat a wok over medium-high heat until hot. Add 1 teaspoon of oil. Add eggs and swirl around wok to form a thin omelette. Cook for 1 minute. Turn and cook a further minute. Remove to a board. Thinly slice. 3. Add remaining oil, onion, garlic and chilli to wok. Stir-fry for 2 minutes. Increase heat to high. Add broccoli, carrot and beans. Stir-fry for 4 minutes, or until tender and crisp. 4. Add rice and tamari to wok. Stir-fry for 3 minutes, or until heated through. Add egg and stir to combine. Serve immediately. Serves 4 This recipe was kindly shared by our friends at Santos from their Bio-dynamic Rainfed Rice website 
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